Creamy Boursin Chicken Garlic Herbs (Print Version)

Chicken in a creamy Boursin, garlic, and herb sauce, perfect with mashed potatoes or fresh vegetables.

# Ingredients:

→ Chicken

01 - 4 boneless, skinless chicken breasts or thighs
02 - 2 tablespoons olive oil
03 - 2 tablespoons unsalted butter
04 - 3 garlic cloves, minced
05 - 1/2 teaspoon kosher salt
06 - 1/2 teaspoon freshly ground black pepper
07 - 1 teaspoon paprika

→ Boursin Sauce

08 - 1 package (5.2 ounces) Boursin Garlic & Fine Herbs cheese
09 - 1/2 cup chicken broth
10 - 1/2 cup heavy cream
11 - 1 tablespoon fresh parsley, chopped
12 - 1 teaspoon fresh thyme leaves

→ For Serving

13 - Mashed potatoes, pasta, or crusty bread
14 - Steamed green beans or asparagus

# Instructions:

01 - Pat the chicken dry thoroughly with paper towels. Generously season both sides with salt, black pepper, and paprika.
02 - Heat the olive oil and butter in a large skillet over medium-high heat until the butter is foaming. Add the chicken and cook 5 to 6 minutes on each side, until golden brown. Remove the chicken from the skillet and set aside.
03 - In the same skillet, add the minced garlic and sauté for 30 seconds, stirring constantly until aromatic but not browned.
04 - Pour in the chicken broth and use a wooden spoon to scrape up all the browned bits on the bottom of the pan. Let it simmer for 2 minutes to intensify the flavor.
05 - Reduce the heat to low. Whisk in the Boursin cheese until fully melted and smooth. Stir in the heavy cream, chopped parsley, and thyme. Continue whisking until the sauce is velvety and fragrant.
06 - Return the chicken to the skillet, nestling it into the sauce. Spoon sauce over the chicken and simmer gently for 3 to 4 minutes, or until the internal temperature of the chicken reaches 165°F.
07 - Garnish the chicken with additional fresh parsley and cracked black pepper. Serve hot over mashed potatoes, pasta, or crusty bread, with steamed green beans or asparagus alongside.

# Notes:

01 - Allowing the chicken to rest briefly after searing locks in moisture and ensures a tender result.

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