Creamy Boursin Chicken Garlic Herbs

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Creamy Boursin Chicken Garlic Herbs

A white bowl with chicken covered in sauce.
Tender pan-seared chicken smothered in a luxurious Boursin cheese sauce infused with garlic and fresh herbs.

Ingredients:

→ 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 luxurious Boursin 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

Steps:

Pat your chicken completely dry and season generously with salt, pepper, and paprika. Heat olive oil and butter in a large skillet over medium-high heat until the butter is foamy. Cook the chicken for 5-6 minutes per side until beautifully golden brown. Remove and set aside - don't worry about cooking it through completely yet.
In the same skillet (don't clean it - those browned bits are flavor gold!), sauté the minced garlic for just 30 seconds until fragrant. Pour in the chicken broth, scraping up all those delicious brown bits. Let it simmer for 2 minutes to concentrate the flavors.
Reduce the heat to low and whisk in the Boursin cheese until it's completely melted and smooth. Stir in the heavy cream, fresh parsley, and thyme. The sauce should be velvety and aromatic - this is where the magic happens!
Return the chicken to the skillet and spoon that gorgeous sauce over the top. Let it simmer gently for 3-4 minutes until the chicken reaches 165°F and is cooked through completely. Garnish with extra fresh herbs and freshly cracked black pepper.
Serve immediately over creamy mashed potatoes, pasta, or with crusty bread to soak up every drop of that incredible sauce. Add some steamed vegetables on the side and you've got a restaurant-quality meal that took just 30 minutes!

Tips:

This dish tastes like it came from a fancy French bistro but is surprisingly simple to make at home - the Boursin cheese does all the heavy lifting for flavor!
Don't overcrowd your pan when searing the chicken - work in batches if needed to get that perfect golden crust.
If your sauce gets too thick, just whisk in a splash more chicken broth. Too thin? Let it simmer a bit longer to reduce.
No Boursin on hand? Mix 4 oz cream cheese with 1 teaspoon garlic powder and 1 tablespoon mixed dried herbs as a substitute.
This sauce reheats beautifully - just add a splash of cream when warming it up to bring back that silky texture.


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