Creamy Boursin Chicken Garlic Herbs

This creamy Boursin chicken is the ultimate comfort dinner packed with garlicky fine herb flavor and a sauce so rich you will want to eat it by the spoonful Alone or over a bed of mashed potatoes this recipe never fails to impress whether it is for a weeknight craving or a gathering with friends

My best friend once called this the meal that made her want to cook more and I have made it for nearly every special occasion since

Ingredients

• Boneless skinless chicken breasts or thighs: They are lean but juicy and soak up the sauce beautifully Look for organic or air chilled for the most tender results
• Olive oil: Adds depth to the searing step and helps achieve a golden crust A high quality extra virgin is worth using here
• Butter: Melds with the oil for a rich flavor base and golden color Go for unsalted to control your seasoning
• Garlic cloves: Bring a fresh pungency that wakes up the creamy sauce Choose fresh rather than pre chopped for best aroma
• Salt and black pepper: Sets off all the other flavors Always use fresh cracked black pepper if you can
• Paprika: Offers subtle warmth and color Spanish smoked paprika works wonderfully if you can find it
• Boursin Garlic and Fine Herbs cheese: The real star here Its tang brings boldness and the creamy texture becomes the silk in your sauce Make sure to buy it fresh avoid anything that is too hard or dry
• Chicken broth: Deepens flavor and keeps the sauce from being too heavy Opt for low sodium so you can adjust salt to taste
• Heavy cream: Rounds out the sauce making it decadent and smooth Look for a cream with higher fat content for the richest result
• Fresh parsley: Chopped at the last minute this makes the dish pop with color and freshness Choose flat leaf for the brightest taste
• Fresh thyme leaves: Add subtle floral notes and tie all the herb flavors together Pick sprigs with flexible stems and tiny green leaves
• Mashed potatoes pasta or crusty bread: These are your vehicles for getting every drop of sauce
• Steamed green beans or asparagus: Brought in for color crunch and balance to all that creaminess

Instructions

Prepare the Chicken:

Pat each chicken piece completely dry with paper towels This helps achieve a perfect sear Season all sides evenly with salt black pepper and paprika so every bite is flavorful

Brown the Chicken:

Melt olive oil and butter together in a large skillet set over medium high heat Wait until the butter foams and the mixture is shimmering Carefully lay in the chicken and let it cook undisturbed for about five to six minutes then flip and brown the other side You want deep golden crusts Remove the chicken and set aside It is fine if they are not fully cooked yet

Sauté the Garlic:

Do not clean the pan The brown bits left behind are concentrated flavor Add in the minced garlic and, stirring constantly, sauté for about thirty seconds only until fragrant Do not let it burn

Deglaze and Build the Sauce:

Slowly pour chicken broth into the skillet Scrape the pan bottom thoroughly using a wooden spoon Loosen up every bit so the little fond pieces become part of your sauce Let this bubble for around two minutes to reduce slightly and intensify the flavor

Melt in Boursin and Herbs:

Turn the heat to low and add the Boursin cheese Whisk patiently until the cheese melts completely and the sauce looks smooth Next stir in heavy cream parsley and thyme

Simmer the Chicken in Sauce:

Nestle the browned chicken back into the pan Coat each piece generously with the sauce Cover the pan and simmer very gently for three to four minutes Test the thickest part for doneness You want the internal temperature to reach at least one hundred sixty five degrees Fahrenheit

Plate and Serve:

Spoon generous amounts of the sauce over each chicken piece Sprinkle with more chopped herbs and black pepper Serve right away over your choice of mashed potatoes pasta or alongside toasted crusty bread Add your favorite green vegetable for the perfect finish

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It is my secret weapon cheese and I love watching people swoon over the flavor I remember the first time my mom tasted it she could not stop dipping her bread in the sauce and went home with the recipe

Storage Tips

Let leftovers cool to room temperature and store them in an airtight container in the fridge for up to three days This dish reheats gently in a covered skillet over low heat with a splash of broth or cream to refresh the sauce You can also freeze single portions just thaw overnight before reheating

Ingredient Substitutions

If Boursin cheese is not available try a whipped herbed goat cheese or a homemade cream cheese mixed with garlic and fine herbs Chicken thighs are extra juicy but breasts work equally well For a lighter sauce swap in half and half for the heavy cream or use low fat cream cheese

Serving Suggestions

This creamy chicken loves to be paired with fluffy mashed potatoes egg noodles or a simple white rice Crusty artisan bread works wonders for soaking up sauce Serve with flash steamed green beans asparagus or sautéed spinach for a fresh contrast

Cultural Historical Context

Boursin cheese originated in Normandy France and is famous for its creamy texture and blend of fine herbs Transforming it into a quick pan sauce is a modern twist on classic French comfort food Chicken with herbed cream sauces has been a staple of French home kitchens for generations

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Try this creamy chicken soon it turns any dinner into something special and you may find yourself with a new signature dish

Frequently Asked Questions

→ What kind of chicken should I use?

Both boneless, skinless breasts or thighs work well. Thighs provide extra juiciness, while breasts cook up tender.

→ Can I substitute the Boursin cheese?

Use other soft herbed cheeses like Alouette, garlic herb cream cheese, or even goat cheese for a different flavor profile.

→ What sides pair best with this dish?

Mashed potatoes, pasta, or crusty bread are perfect for soaking up the sauce. Steamed vegetables like green beans or asparagus add freshness.

→ How do I make the sauce extra creamy?

Whisk the Boursin cheese slowly into the skillet over low heat, then stir in heavy cream for a smooth, velvety texture.

→ Can I prepare this meal ahead of time?

Yes, prepare the chicken and sauce in advance, then gently reheat on the stove before serving for best results.