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Chicken in Boursin Sauce with Garlic and Fine Herbs

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Creamy, rich, and full of flavor, this Chicken in Boursin Sauce with Garlic and Fine Herbs is a one-pan meal that feels gourmet but comes together in 30 minutes. Pan-seared chicken is nestled in a velvety garlic herb sauce made with Boursin cheese, heavy cream, and fresh herbs.

Ingredients

Scale

For the Chicken:

4 boneless, skinless chicken breasts or thighs

2 tablespoons olive oil

2 tablespoons butter

3 garlic cloves, minced

½ teaspoon salt

½ teaspoon black pepper

1 teaspoon paprika

For the Sauce:

1 package (5.2 oz) Boursin Garlic & Fine Herbs cheese

½ cup chicken broth

½ cup heavy cream

1 tablespoon fresh parsley, chopped

1 teaspoon fresh thyme leaves

For Serving:

Mashed potatoes, pasta, or crusty bread

Steamed green beans or asparagus

Instructions

1. Prep the Chicken

  • Pat the chicken dry thoroughly with paper towels.

  • Season both sides with salt, pepper, and paprika.

2. Sear the Chicken

  • Heat olive oil and butter in a large skillet over medium-high heat.

  • Once hot and foamy, add the chicken and sear 5–6 minutes per side until golden brown.

  • Remove chicken and set aside (it doesn’t need to be fully cooked yet).

3. Sauté the Garlic

  • In the same skillet (don’t clean it), add minced garlic.

  • Sauté for 30 seconds until fragrant (don’t burn it).

4. Deglaze the Pan

  • Add chicken broth and scrape up the browned bits from the bottom (this adds major flavor!).

5. Make the Sauce

  • Reduce heat to low.

  • Add Boursin cheese and stir until fully melted and smooth.

  • Stir in heavy cream, parsley, and thyme.

  • Let it gently simmer for 2–3 minutes.

6. Finish Cooking the Chicken

  • Return chicken to the pan.

  • Spoon the sauce over the chicken.

  • Cover and simmer gently for 3–4 minutes, or until the chicken reaches an internal temp of 165°F.

7. Garnish and Serve

  • Sprinkle with extra fresh herbs and freshly cracked black pepper.

  • Serve immediately with your choice of mashed potatoes, pasta, or crusty bread—and a green veggie side.

Notes

  • Don’t overcook the chicken—use a thermometer for perfect results.

  • Heavy cream prevents the sauce from splitting; avoid low-fat alternatives.

  • Boursin Cheese Substitute: Use cream cheese mixed with garlic powder, parsley, chives, and thyme if Boursin is unavailable.

  • Low-carb tip: Serve with cauliflower mash or zucchini noodles.

  • Vegetarian tip: Use seared tofu instead of chicken and a veggie broth base.

Find it online: https://claradelish.com/chicken-in-boursin-sauce-with-garlic-and-fine-herbs/