Chicken in Boursin Sauce with Garlic and Fine Herbs

Description

This Chicken in Boursin Sauce with Garlic and Fine Herbs is a creamy, elegant dish that feels restaurant-worthy yet is simple enough for a weeknight meal. Tender, juicy chicken breasts are seared until golden brown, then coated in a rich, velvety sauce made with Boursin cheese infused with garlic and fine herbs. The cheese melts into the sauce, giving it a luxurious flavor with minimal effort. Serve it with mashed potatoes, rice, or roasted vegetables for a comforting yet sophisticated dinner.

Ingredients For Chicken in Boursin Sauce with Garlic and Fine Herbs

• 4 boneless, skinless chicken breasts

• 2 tbsp olive oil (or butter)

• 1 small onion or 2 shallots, finely chopped

• 3 garlic cloves, minced

• 1 cup chicken broth (low sodium preferred)

• 1 cup heavy cream (or half-and-half for lighter option)

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

• 1 tsp Dijon mustard (optional, for depth)

• ½ tsp dried thyme (or 1 tsp fresh)

• Salt & black pepper, to taste

• Fresh parsley or chives, chopped (for garnish)

Instructions

1. Prepare Chicken

   • Pat chicken dry and season with salt and pepper.

2. Sear Chicken

   • Heat olive oil in a large skillet over medium-high heat.

   • Cook chicken 4–5 minutes per side until golden brown and cooked through (165°F / 74°C internal temp). Remove and set aside.

3. Make the Sauce

   • In the same skillet, sauté onions and garlic until fragrant and softened (about 2–3 minutes).

   • Pour in chicken broth, scraping up any browned bits. Let it reduce slightly.

   • Lower heat, stir in cream, Dijon mustard, thyme, and crumble in the Boursin cheese. Stir until smooth and creamy.

4. Combine & Finish

   • Return chicken to the pan, spoon sauce over top, and let simmer gently for 2–3 minutes.

   • Garnish with fresh parsley or chives before serving.

 Servings

• Makes 4 servings

Nutritional Info (per serving, approx.)

• Calories: 520

• Protein: 40g

• Fat: 34g

• Saturated Fat: 17g

• Carbohydrates: 7g

• Fiber: 1g

• Sugar: 3g

• Sodium: 640mg

(Values may vary based on exact ingredients and portion sizes.)

 Notes

• You can substitute chicken thighs for extra juiciness.

• For a lighter sauce, use half-and-half or evaporated milk instead of cream.

• Add mushrooms, spinach, or sun-dried tomatoes for extra flavor and texture.

• The sauce thickens as it cools; if reheating, add a splash of broth or milk.

Tips

• Pound chicken breasts to even thickness for consistent cooking.

• Don’t skip searing—those golden bits add deep flavor to the sauce.

• Let Boursin cheese come to room temp before adding; it melts more smoothly.

• Pair with buttery mashed potatoes, rice, or pasta to soak up the creamy sauce.

Health Benefits

• High Protein: Great for muscle repair and energy.

• Calcium & Vitamin D from cream and cheese support bone health.

• Garlic & herbs provide antioxidants and digestive support.

• Comforting, satisfying, yet adaptable for a balanced meal when paired with veggies.

• ❓ Q & A

Q: Can I make this ahead of time?
A: Yes! Cook the chicken and sauce separately, then combine before serving. Reheat gently with a splash of broth or cream.

Q: Can I use another cheese instead of Boursin?
A: Yes—cream cheese with garlic and herbs added works well, or mascarpone with a touch of garlic.

Q: Is this freezer-friendly?
A: The sauce may separate after freezing, so it’s best enjoyed fresh. If freezing, reheat slowly while whisking in a little cream.

Q: What sides go best with this?
A: Mashed potatoes, roasted asparagus, buttered noodles, or a simple green salad.