Creamy Garlic and Herb Chicken in Boursin Sauce

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Imagine a dish that combines tender, juicy chicken with a luscious, velvety sauce bursting with the delicate flavors of garlic and fine herbs. This Creamy Garlic and Herb Chicken in Boursin Sauce is a showstopper that transforms simple ingredients into a restaurant-quality meal in just 30 minutes. Perfect for a cozy weeknight dinner or an impressive gathering with friends, this recipe delivers rich, savory goodness with every bite. The star of the dish is the Boursin cheese, which melts into a creamy, dreamy sauce that clings to perfectly seared chicken breasts. Let’s dive into this indulgent yet approachable recipe that’s sure to become a staple in your kitchen.

Ingredients (Serves 4)

• 4 boneless, skinless chicken breasts (about 6–8 ounces each, preferably even in thickness for consistent cooking)
• 1 ½ tablespoons extra-virgin olive oil (use a high-quality oil for the best flavor)
• 1 tablespoon unsalted butter (for richness and to enhance browning)
• Kosher salt and freshly ground black pepper, to taste
• 4 cloves garlic, finely minced (fresh garlic is key for a bold, aromatic kick)
• 1 small shallot, finely chopped (substitute with a quarter of a small onion if needed)
• ¾ cup low-sodium chicken broth (to deglaze the pan and add depth to the sauce)
• 1 (5.2-ounce) package Boursin Garlic & Fine Herbs cheese (the secret weapon for a silky, flavorful sauce)
• ⅔ cup heavy cream (for a luxurious texture; substitute with half-and-half for a lighter option)
• 1 ½ teaspoons Dijon mustard (optional, for a subtle tangy complexity)
• 3 tablespoons fresh parsley, finely chopped (for a vibrant, fresh garnish)
• Optional add-ins: ½ teaspoon lemon zest or a splash of white wine for brightness

Equipment Needed

• Large skillet (preferably cast iron or stainless steel for excellent searing)
• Tongs for flipping chicken
• Wooden spoon or spatula for stirring the sauce
• Meat thermometer to ensure perfect doneness
• Cutting board and knife for prep

Instructions

1. Prepare the Chicken: Pat the chicken breasts dry with paper towels to ensure a beautiful golden sear. Season both sides generously with kosher salt and freshly ground black pepper. For even cooking, pound thicker parts of the chicken to a uniform thickness (about ¾ inch) using a meat mallet or rolling pin, if needed.
2. Sear the Chicken: Heat a large skillet over medium-high heat and add the olive oil and butter. Once the butter has melted and begins to foam, carefully add the chicken breasts to the hot pan. Sear for 5–7 minutes per side, or until they develop a golden-brown crust and reach an internal temperature of 165°F (74°C). If the chicken browns too quickly, reduce the heat slightly to avoid burning. Once cooked, transfer the chicken to a plate and tent loosely with foil to keep warm.
3. Sauté the Aromatics: Lower the heat to medium and add the minced garlic and chopped shallot to the same skillet, using the residual fat for flavor. Stir frequently and cook for 1–2 minutes until the garlic is fragrant and the shallots are softened but not browned. Be careful not to burn the garlic, as it can turn bitter.
4. Deglaze the Pan: Pour the chicken broth into the skillet, stirring to scrape up the flavorful browned bits (fond) from the bottom of the pan. Allow the broth to simmer gently for 2–3 minutes, reducing slightly to concentrate the flavors.
5. Create the Creamy Sauce: Add the Boursin Garlic & Fine Herbs cheese to the skillet, breaking it up with a wooden spoon to help it melt smoothly. Pour in the heavy cream and, if using, stir in the Dijon mustard for an extra layer of flavor. Whisk gently until the cheese fully melts, creating a rich, creamy sauce. Let it simmer for 2–3 minutes to thicken slightly. Taste and adjust seasoning with a pinch of salt or pepper if needed.
6. Combine and Warm: Return the seared chicken breasts to the skillet, nestling them into the sauce. Spoon the creamy sauce over the chicken to coat it thoroughly. Allow the chicken to simmer in the sauce for 2–4 minutes to absorb the flavors and warm through.
7. Garnish and Serve: Sprinkle the chopped fresh parsley over the chicken for a pop of color and freshness. For an extra touch, consider adding a pinch of lemon zest or a squeeze of lemon juice to brighten the dish. Serve immediately with your choice of sides (see suggestions below).

Prep and Cooking Times

• Prep Time: 10–12 minutes
• Cooking Time: 18–22 minutes
• Total Time: Approximately 30 minutes
• Calories: ~480 kcal per serving
• Servings: 4

Serving Suggestions

This dish is incredibly versatile and pairs beautifully with a variety of sides to suit any occasion:

• Starchy Sides: Serve over fluffy jasmine rice, creamy mashed potatoes, or buttery egg noodles to soak up the decadent sauce.
• Vegetables: Pair with roasted asparagus, sautéed green beans, or a medley of roasted root vegetables for a balanced meal.
• Bread: Offer crusty artisan bread or garlic bread to mop up every last drop of the sauce.
• Salad: A light arugula salad with a lemon vinaigrette complements the richness of the dish.

Tips for Success

• Choose Quality Chicken: Opt for organic or free-range chicken breasts for better flavor and texture. If the breasts are very large, consider slicing them horizontally into cutlets for faster, more even cooking.
• Don’t Skip the Sear: A good sear locks in the chicken’s juices and adds depth to the dish. Ensure the pan is hot before adding the chicken, and avoid overcrowding the skillet.
• Customize the Sauce: For a lighter sauce, substitute half-and-half for heavy cream, though it may be slightly less rich. For a brighter flavor, add a splash of dry white wine when deglazing or a pinch of lemon zest at the end.
• Make It Ahead: The sauce can be prepared in advance and reheated gently. Store cooked chicken and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat over low heat to prevent the sauce from separating.

Variations to Try

• Mushroom Lover’s Twist: Add 1 cup of sliced cremini or button mushrooms when sautéing the garlic and shallots for an earthy depth.
• Spicy Kick: Stir in a pinch of red pepper flakes or a dash of hot sauce to the sauce for a subtle heat.
• Herb Swap: Experiment with fresh thyme or tarragon in place of parsley for a different herbaceous note.
• Vegetarian Option: Replace chicken with thick slices of seared tofu or portobello mushrooms for a meatless version that’s just as satisfying.

Why You’ll Love This Recipe

This Creamy Garlic and Herb Chicken in Boursin Sauce is the ultimate comfort food that doesn’t skimp on elegance. The Boursin cheese, with its blend of garlic and fine herbs, creates a sauce that’s both indulgent and effortless, making it perfect for busy weeknights or special occasions. Whether you’re cooking for family or hosting a dinner party, this dish is sure to impress with its rich flavors and beautiful presentation. Plus, with a total cooking time of just 30 minutes, it’s a lifesaver for those days when you want something extraordinary without spending hours in the kitchen.

Storage and Reheating

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Freeze: The sauce can be frozen separately for up to 1 month. Thaw in the refrigerator overnight before reheating. Note that cream-based sauces may separate slightly upon freezing, so whisk well when reheating.
• Reheat: Warm the chicken and sauce gently in a skillet over low heat, stirring occasionally. Add a splash of broth or cream if the sauce thickens too much.

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