This rich and comforting dish features tender pan-seared chicken breasts in a creamy sauce made with Boursin Garlic & Fine Herbs, garlic, shallots, and herbs. The cheese melts into the sauce, creating a velvety texture with a distinctive garlic-and-herb flavor.
Yield
- 4 servings
Time Required
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
Ingredients
Chicken
- 4 boneless, skinless chicken breasts (about 680–800 g total)
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 1 tablespoon butter
Boursin Garlic & Fine Herbs Sauce
- 1 package (150 g / 5.2 oz) Boursin Garlic & Fine Herbs
- 1 tablespoon butter
- 1 medium shallot, finely minced
- 4 garlic cloves, minced
- 1 cup (240 ml) chicken broth
- ½ cup (120 ml) heavy cream
- ¼ teaspoon black pepper
- 1 teaspoon fresh thyme leaves
- 1 tablespoon chopped fresh parsley
- 1 teaspoon lemon juice (optional)
Garnish
- Fresh parsley, chopped
- Fresh thyme sprigs
- Cracked black pepper
Step 1: Prepare the Chicken
Pound for Even Thickness
Place chicken breasts between sheets of plastic wrap.
Gently pound to an even thickness of about:
- ¾ inch (2 cm)
This promotes even cooking.
Season
Mix together:
- Salt
- Pepper
- Garlic powder
- Onion powder
Season both sides of the chicken.
Lightly dust with flour.
Shake off excess.
The flour helps create a golden crust and lightly thickens the sauce later.
Step 2: Sear the Chicken
Heat a large skillet over medium-high heat.
Add:
- Olive oil
- Butter
When hot and foaming:
Add chicken breasts.
Cook:
- 4–5 minutes per side
until golden brown.
Internal temperature should reach:
- 74°C (165°F)
Transfer chicken to a plate.
Cover loosely with foil.
Step 3: Build the Flavor Base
Reduce heat to medium.
Add:
- 1 tablespoon butter
- Shallot
Cook for 2–3 minutes until softened.
Add garlic.
Cook for 30–45 seconds.
Do not let the garlic brown.
Step 4: Deglaze the Pan
Pour in chicken broth.
Using a wooden spoon, scrape up any browned bits from the skillet.
These browned bits add depth and flavor.
Simmer for 3–4 minutes.
Reduce the broth slightly.
Step 5: Make the Boursin Sauce
Lower heat to medium-low.
Whisk in:
- Heavy cream
Then add the Boursin cheese in small pieces.
Whisk continuously until fully melted.
The sauce should become smooth and creamy.
Add:
- Black pepper
- Thyme
Simmer gently for 2–3 minutes.
Avoid boiling vigorously, which can cause the sauce to separate.
Step 6: Return Chicken to the Pan
Place the chicken back into the sauce.
Spoon sauce over each piece.
Simmer gently for:
- 5–7 minutes
This allows the chicken to absorb the flavors.
If desired, stir in:
- Lemon juice
for a touch of brightness.
Step 7: Finish and Garnish
Sprinkle with:
- Fresh parsley
- Additional thyme
Add freshly cracked black pepper.
Serving Suggestions
Serve with:
- Mashed potatoes
- Buttered egg noodles
- Rice pilaf
- Roasted potatoes
- Steamed green beans
- Roasted asparagus
- Sautéed spinach
The creamy sauce is especially good spooned over potatoes or pasta.
Storage
Refrigerator
- Store in an airtight container for up to 3 days.
Reheating
Warm gently over low heat.
Add a splash of broth or cream if the sauce thickens too much.
Freezing
Not ideal, as cream-based sauces can separate after thawing.
Approximate Nutrition (Per Serving)
- Calories: 500–600
- Protein: 40–45 g
- Fat: 32–38 g
- Carbohydrates: 6–10 g
