Chicken in Boursin Sauce with Garlic and Fine Herbs

Description

This creamy and elegant dish features tender chicken breasts simmered in a luscious Boursin cheese sauce flavored with garlic and fine herbs. Boursin—a French soft cheese—melts beautifully into a rich, velvety sauce that clings to the chicken, making it perfect for serving over mashed potatoes, rice, or pasta. Simple enough for a weeknight dinner but sophisticated enough to serve guests, this recipe is pure comfort food with a touch of French flair.

Ingredients ForChicken in Boursin Sauce with Garlic and Fine Herbs

• 4 boneless, skinless chicken breasts

• 2 tbsp olive oil (or butter)

• 1 medium onion, finely chopped (optional for extra depth)

• 3 cloves garlic, minced

• 1 cup chicken broth

• 1 (5.2 oz / 150 g) package Boursin cheese (Garlic & Fine Herbs flavor)

• ½ cup heavy cream (or half-and-half for lighter version)

• 1 tsp Dijon mustard (optional, for a slight tang)

• Salt & freshly ground black pepper, to taste

• Fresh parsley or chives, for garnish

Instructions

1. Prepare Chicken: Season chicken breasts with salt and pepper.

2. Sear: Heat olive oil in a large skillet over medium-high heat. Add chicken and sear 4–5 minutes per side until golden brown. Remove from skillet and set aside.

3. Sauté Aromatics: In the same pan, reduce heat to medium. Add onion (if using) and garlic, sauté until softened and fragrant.

4. Deglaze & Build Sauce: Pour in chicken broth and stir, scraping up brown bits. Lower heat and stir in the Boursin cheese until melted and creamy. Add cream and Dijon mustard, stirring until smooth.

5. Finish Cooking: Return chicken to skillet. Simmer gently for 10–12 minutes, spooning sauce over chicken, until fully cooked (internal temp 165°F / 74°C).

6. Serve: Garnish with fresh herbs. Serve hot over mashed potatoes, rice, or pasta, with the creamy sauce spooned generously on top.

Notes

• You can substitute chicken thighs for breasts for extra juiciness.

• Sauce thickness can be adjusted: add more broth for a lighter sauce or more cream for richness.

• For a low-carb option, serve with roasted vegetables or cauliflower mash.

Tips

• Don’t boil the sauce after adding cream and Boursin—gentle heat keeps it silky.

• If you prefer a sharper flavor, add a splash of white wine before the broth.

• Double the sauce recipe if serving with pasta to have plenty of creamy goodness.

Servings

• Yield: 4 servings

• Serving Size: 1 chicken breast with sauce

Nutritional Info (per serving, approx.)

• Calories: 460

• Protein: 38g

• Carbohydrates: 6g

• Fat: 30g

• Fiber: 1g

• Sodium: 680mg

(Values vary depending on ingredients used.)

Benefits

• High in protein – great for muscle repair and satiety.

• Calcium-rich from the Boursin and cream for bone health.

• Comforting yet elegant – easy for weeknights, impressive for dinner parties.

• Can be adapted for low-carb or keto diets.

Q & A

Q: Can I make this ahead of time?
A: Yes! Prepare the sauce and sear the chicken in advance. Store separately and reheat gently before serving.

Q: What can I substitute for Boursin?
A: Use cream cheese mixed with garlic, parsley, chives, and a touch of butter for a similar flavor.

Q: Can I make this without cream?
A: Yes, you can use milk plus a cornstarch slurry to thicken the sauce for a lighter version.

Q: What side dishes pair best?
A: Creamy mashed potatoes, buttered noodles, roasted asparagus, or steamed green beans complement the dish beautifully.