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Boursin Chicken

Boursin chicken features golden-seared chicken breasts in a creamy garlic-herb Boursin sauce that turns glossy and thick as it simmers. The garlic, wine/broth, and melted cheese create a smooth, fragrant pool with visible thyme and cracked pepper.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: French-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

boneless skinless chicken breasts
  • 4 boneless skinless chicken breasts
salt pepper and garlic powder
  • 1 salt, pepper, and garlic powder to taste
olive oil
  • 2 tbsp olive oil
garlic
  • 3 garlic, minced
dry white wine or chicken broth
  • 0.5 cup dry white wine or chicken broth
chicken broth
  • 1 cup chicken broth
boursin garlic and herb cheese
  • 1 package (5.2 oz) Boursin garlic and herb cheese
heavy cream
  • 0.5 cup heavy cream
fresh thyme leaves
  • 1 tsp fresh thyme leaves
fresh thyme for garnish
  • 1 fresh thyme for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the chicken breasts with salt, pepper, and garlic powder to taste. Heat olive oil in a large skillet over medium-high heat until shimmering, then sear the chicken for 5-6 minutes per side until golden and internal temperature reaches 165°F, and remove to a plate.
Build the Boursin sauce
  1. Reduce heat to medium and cook the minced garlic in the same pan for 30 seconds, stirring, until fragrant.
  2. Deglaze the pan with the dry white wine (or chicken broth) and cook for 2 minutes to reduce slightly, scraping up the browned bits.
  3. Pour in the chicken broth, bring it to a simmer, and add the Boursin garlic and herb cheese while stirring until completely melted and smooth.
  4. Stir in the heavy cream and fresh thyme leaves, then simmer for 3-4 minutes until the sauce thickens slightly and looks glossy.
Finish and serve
  1. Return the chicken breasts to the pan and spoon the Boursin sauce over each breast so the tops are coated.
  2. Garnish with fresh thyme and serve immediately over mashed potatoes or pasta.

Notes

Pro tip: keep the sauce at a gentle simmer after the cream goes in—this helps it stay smooth instead of breaking. Store leftovers in the refrigerator up to 3 days; reheat covered on low until warmed through. Freeze yes: freeze sauce and chicken separately for up to 2 months, then thaw overnight in the fridge and reheat gently. For a lighter option, use half-and-half in place of heavy cream (the sauce will be slightly thinner).