Ingredients
Equipment
Method
- Pat the chicken breasts or thighs dry with paper towels. This helps ensure a nice sear. Season generously on both sides with salt and freshly ground black pepper. If using chicken breasts, you may want to pound them to an even thickness for more consistent cooking.1.5 pounds boneless, skinless chicken breasts or thighs, Salt and freshly ground black pepper
- Heat the olive oil in a large skillet over medium-high heat. Once shimmering, carefully place the seasoned chicken in the hot skillet. Cook for 5-7 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C). Remove the chicken from the skillet and set aside on a plate. Tent loosely with foil to keep warm.1 tablespoon olive oil, 1.5 pounds boneless, skinless chicken breasts or thighs, Salt and freshly ground black pepper
- Reduce the heat to medium. Add the minced garlic (if using fresh) to the same skillet and sauté for about 30 seconds until fragrant, being careful not to burn it.1 clove garlic, minced
- Add the softened Boursin Garlic & Fine Herbs cheese to the skillet. Stir and break it apart with a spoon as it begins to melt.1 (5.2 ounce) package Boursin Garlic & Fine Herbs cheese, softened
- Pour in the heavy cream and chicken broth. Stir continuously, allowing the Boursin cheese to fully melt and incorporate into the liquids, forming a smooth, creamy sauce. Continue to cook, stirring occasionally, for about 3-5 minutes, or until the sauce has thickened slightly.1/2 cup heavy cream, 1/4 cup low-sodium chicken broth, 1 (5.2 ounce) package Boursin Garlic & Fine Herbs cheese, softened
- Taste the sauce and adjust seasoning with salt and pepper if needed. Remember that Boursin cheese is already flavored, so you may not need much additional salt.Salt and freshly ground black pepper
- Return the cooked chicken to the skillet, nestling it into the sauce. Spoon some of the sauce over the chicken to ensure it’s well-coated. Let it simmer gently for 1-2 minutes, allowing the flavors to meld.1.5 pounds boneless, skinless chicken breasts or thighs, 1/2 cup heavy cream, 1/4 cup low-sodium chicken broth, 1 (5.2 ounce) package Boursin Garlic & Fine Herbs cheese, softened
- Remove the skillet from the heat. Garnish with fresh chopped parsley, if desired. Serve immediately, ensuring each piece of chicken is generously topped with the glorious Chicken Boursin Sauce Garlic Herbs.1 tablespoon fresh parsley, chopped, 1.5 pounds boneless, skinless chicken breasts or thighs
Notes
This dish will stay fresh in the refrigerator for up to 3 days. Reheat on the stovetop over medium-low heat with a splash of chicken broth or water. Avoid overheating. Freezing is possible, but sauce texture may change slightly upon thawing.
