Description
Juicy chicken breasts simmered in a creamy Boursin garlic and herb sauce. A quick yet elegant dish perfect for weeknights or entertaining.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (or thighs)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 5.2 oz Boursin cheese (Garlic & Fine Herbs flavor)
- 1/2 cup chicken broth or white wine
- 1/4 cup heavy cream (optional, for extra richness)
- Fresh parsley or chives, for garnish
Instructions
- Pat chicken dry and season both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken for 5–7 minutes per side until golden and cooked through. Transfer to a plate.
- Reduce heat to medium, add garlic, and sauté for 1 minute until fragrant.
- Deglaze the pan with chicken broth or wine, scraping up browned bits.
- Stir in Boursin cheese and heavy cream (if using) until melted into a smooth sauce.
- Return chicken to the skillet, spoon sauce over the top, and simmer for 2–3 minutes. Garnish with parsley or chives before serving.
Notes
This dish pairs well with mashed potatoes, rice, or pasta. Leftovers can be stored in the fridge for up to 3 days and reheated gently with a splash of broth.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French-inspired