Chicken in Boursin Sauce with Garlic and Fine Herbs

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🍴 Chicken in Boursin Sauce with Garlic and Fine Herbs

Description

Chicken in Boursin Sauce with Garlic and Fine Herbs is a creamy, comforting dish that combines tender chicken breasts with a rich, velvety sauce made from Boursin cheese. The garlic and fine herbs blend in the cheese infuse the sauce with an aromatic, savory flavor, making this recipe elegant enough for a dinner party yet easy enough for a weeknight meal. It pairs beautifully with mashed potatoes, rice, or steamed vegetables.

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, finely diced (optional for extra flavor)

  • 3 cloves garlic, minced

  • 1 cup chicken broth

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

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

  • 1 tsp Dijon mustard (optional, for depth)

  • ½ tsp black pepper

  • Salt to taste

  • Fresh parsley or chives, chopped (for garnish)

Instructions

  1. Prepare Chicken: Pat chicken breasts dry, season with salt and pepper.

  2. Sear: Heat olive oil in a skillet over medium-high heat. Cook chicken 5–6 minutes per side until golden brown and nearly cooked through. Remove and set aside.

  3. Sauté Aromatics: In the same pan, add garlic (and onion if using). Cook until fragrant, about 1 minute.

  4. Deglaze: Pour in chicken broth, scraping up browned bits from the pan. Let it simmer for 2–3 minutes.

  5. Make Sauce: Reduce heat to medium-low. Stir in cream and Dijon mustard. Add Boursin cheese, breaking it apart with a spoon until melted and smooth.

  6. Combine: Return chicken to the skillet, spoon sauce over the top, and simmer for 5–7 minutes until chicken is fully cooked and sauce thickens slightly.

  7. Serve: Garnish with parsley or chives. Serve hot with your favorite sides.

Notes

  • If sauce is too thick, add a splash more chicken broth.

  • For a richer flavor, sear chicken in butter instead of oil.

  • Works with chicken thighs or pork tenderloin as well.

Tips

  • Slice chicken breasts in half lengthwise for quicker, even cooking.

  • Don’t boil the cream sauce—keep it at a gentle simmer to prevent curdling.

  • Add sautĂ©ed mushrooms or spinach for extra flavor and nutrition.

  • Great make-ahead option: prepare sauce separately and add freshly cooked chicken when serving.

Servings

  • Serves: 4

  • Serving Size: 1 chicken breast with sauce

Nutritional Info (per serving, approx.)

  • Calories: 480

  • Protein: 38g

  • Fat: 31g

  • Carbohydrates: 6g

  • Fiber: 0.5g

  • Sugar: 2g

  • Sodium: 720mg

(Values vary based on ingredients and portion sizes.)

Health Benefits

  • High in Protein: Supports muscle repair and satiety.

  • Garlic & Herbs: Provide antioxidants and aid digestion.

  • Calcium & Vitamin D: From cream and cheese, support bone health.

  • Customizable: Can be made lighter with half-and-half or by swapping cream for Greek yogurt.

Q & A

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

Q: What sides go best with this dish?
A: Mashed potatoes, rice pilaf, pasta, or steamed green beans pair perfectly.

Q: Can I freeze Chicken in Boursin Sauce?
A: The sauce may separate when thawed, so freezing is not recommended. Refrigeration (up to 3 days) works best.

Q: Can I use other flavors of Boursin?
A: Yes, shallot & chive or pepper flavors also work well.

Q: How do I thicken the sauce if it’s too thin?
A: Let it simmer longer or stir in 1 tsp cornstarch mixed with 2 tbsp cold water.

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