Chicken with Boursin Sauce with Garlic and Fine Herbs

A Creamy, Flavor-Packed Chicken Dish

This Chicken with Boursin Sauce is a restaurant-quality dish that combines tender, juicy chicken with a luxuriously creamy sauce infused with the flavors of garlic and fine herbs. Made with Boursin cheese, this meal is simple to prepare yet tastes sophisticated enough for a special occasion. Serve it over pasta, rice, or mashed potatoes for a complete, satisfying meal.

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Why You’ll Love This Recipe

• Rich and Creamy – The Boursin cheese creates a smooth, indulgent sauce.
• Full of Flavor – The combination of garlic and fine herbs enhances the chicken beautifully.
• Quick & Easy – Ready in under 40 minutes, making it perfect for weeknights.
• Versatile – Works well with different proteins like shrimp or pork.

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Ingredients

For the Chicken:

• 4 boneless, skinless chicken breasts
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• 1 tablespoon olive oil
• 1 tablespoon butter

For the Boursin Sauce:

• 1 tablespoon butter
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1 (5.2 oz) package Boursin cheese (Garlic & Fine Herbs)
• ½ cup chicken broth
• ½ teaspoon Dijon mustard (optional)
• ½ teaspoon dried thyme (or 1 teaspoon fresh thyme)
• ¼ teaspoon red pepper flakes (optional, for heat)
• ¼ cup grated Parmesan cheese
• Fresh parsley, chopped (for garnish)

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Step-by-Step Instructions

1. Prepare the Chicken

• Season the chicken breasts with salt, pepper, garlic powder, and onion powder.
• Heat olive oil and butter in a large skillet over medium-high heat.
• Sear the chicken for 4-5 minutes per side, until golden brown.
• Reduce heat to medium, cover, and cook for another 5-7 minutes, or until the internal temperature reaches 165°F (75°C).
• Remove chicken from the pan and set aside.

2. Make the Boursin Sauce

• In the same pan, melt 1 tablespoon of butter over medium heat.
• Add minced garlic and sauté for 30 seconds, until fragrant.
• Pour in the chicken broth and scrape up any browned bits from the bottom of the pan.
• Stir in the heavy cream and let it warm for about 2 minutes.
• Add the Boursin cheese, breaking it up with a spoon, and stir until melted.
• Mix in the Dijon mustard, thyme, red pepper flakes (if using), and Parmesan cheese.
• Simmer for 3-5 minutes, stirring occasionally, until the sauce thickens.

3. Combine and Serve

• Return the cooked chicken to the skillet, spooning some sauce over the top.
• Simmer for 2-3 minutes to allow the flavors to meld.
• Garnish with fresh parsley and serve over your choice of pasta, rice, or mashed potatoes.

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Variations & Substitutions

• Use Different Proteins – Try this sauce with pork chops, shrimp, or salmon.
• Make it Lighter – Substitute half-and-half or Greek yogurt for the heavy cream.
• Add Veggies – Stir in spinach, mushrooms, or sun-dried tomatoes for extra flavor.
• Make it Spicy – Increase the red pepper flakes or add a dash of cayenne pepper.
• Wine Option – Replace some of the chicken broth with white wine for depth.

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Servings & Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

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Storage & Reheating

Storing

• Store leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating

• Reheat in a skillet over low heat, adding a splash of broth or cream to loosen the sauce.
• Microwave in 30-second intervals, stirring between each, until warm.

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Frequently Asked Questions

1. Can I use a different type of Boursin cheese?

Yes! Try Shallot & Chive or Black Pepper Boursin for a unique twist.

2. Can I make this dish ahead of time?

Yes, you can prepare the sauce and cook the chicken separately, then reheat and combine when ready to serve.

3. What’s the best side dish for this meal?

It pairs well with mashed potatoes, roasted vegetables, or buttered pasta.

4. Can I make this dairy-free?

Try using a dairy-free cream alternative and cashew cheese instead of Boursin.

5. How do I prevent my sauce from curdling?

Use low heat when adding dairy, and avoid boiling the sauce.

6. Can I freeze this dish?

It’s best eaten fresh, as the cream sauce may separate when frozen and reheated.

7. What can I do if my sauce is too thick?

Add a splash of chicken broth or milk to thin it out.

8. Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless thighs work great and stay extra juicy.

9. How can I add more garlic flavor?

Roast a few cloves of garlic and blend them into the sauce for extra depth.

10. What wine pairs well with this dish?

A Chardonnay or Sauvignon Blanc complements the creamy, herby flavors perfectly.

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Final Thoughts

This Chicken with Boursin Sauce is a creamy, garlicky, and comforting dish that’s easy to make yet tastes gourmet. Whether you’re preparing it for a quick weeknight dinner or a special occasion, this recipe is guaranteed to impress. Serve it with your favorite sides, and enjoy a rich, satisfying meal!

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