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Creamy Boursin Chicken

Juicy chicken breasts smothered in a luscious, creamy sauce made with Boursin cheese. This one-pan wonder is packed with garlic and herb flavor, ready in just 30 minutes for an impressive yet simple dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: French-Inspired
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts about 6 ounces each, pounded to even thickness
  • 1 tsp kosher salt divided
  • 1/2 tsp black pepper divided
  • 2 tbsp olive oil or avocado oil
  • 2 tbsp unsalted butter divided
  • 1 small shallot finely minced (about 1/4 cup)
  • 2 cloves garlic minced
  • 1/2 cup dry white wine such as Sauvignon Blanc or Pinot Grigio
  • 1 5.2 oz Boursin Garlic & Fine Herbs cheese room temperature
  • 1/2 cup heavy cream or half-and-half for a lighter sauce
  • 1 tbsp fresh parsley chopped, for garnish
  • 1 lemon cut into wedges, for serving

Equipment

  • Large skillet (10-12 inch, preferably stainless steel or cast iron)
  • Kitchen tongs
  • Instant-read meat thermometer
  • Whisk

Method
 

  1. Pat the chicken breasts completely dry with paper towels. Season both sides generously with 3/4 teaspoon of the salt and 1/4 teaspoon of the pepper. This step is crucial for a golden sear and well-seasoned meat.
  2. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once hot, add the chicken breasts. Sear without moving for 5-6 minutes per side, until deeply golden brown and cooked through (internal temperature of 165°F). Transfer to a plate and tent loosely with foil.
  3. Reduce heat to medium. Add the remaining 1 tablespoon of butter to the skillet. Add the minced shallot and cook for 2 minutes until softened. Add the garlic and cook for 30 seconds until fragrant, being careful not to burn it.
  4. Pour in the white wine to deglaze the pan, scraping up all the flavorful browned bits from the bottom with a wooden spoon. Let it simmer for 2-3 minutes until reduced by half. This builds the foundation of your sauce.
  5. Reduce heat to low. Add the room-temperature Boursin cheese and heavy cream. Whisk continuously until the cheese is fully melted and the sauce is smooth and creamy. Stir in the remaining salt and pepper. Taste and adjust seasoning.
  6. Return the chicken breasts and any accumulated juices back to the skillet, spooning the sauce over the top. Let it warm through for 2 minutes. Garnish with fresh parsley and serve immediately with lemon wedges for squeezing over the top.

Notes

Chef's Tips:
• For the best texture, let the chicken rest for 5 minutes after cooking before slicing.
• Avoid overcrowding the skillet when searing the chicken, or it will steam instead of brown.
• Serve over mashed potatoes, pasta, or rice to soak up every drop of the incredible sauce.
Food Safety:
• Always cook chicken to an internal temperature of 165°F as measured by a meat thermometer.
• Store leftovers in an airtight container in the refrigerator and consume within 3 days.