Chicken With Boursin Cream Sauce

Ingredience

4 boneless, skinless chicken breasts

1 tablespoon olive oil

1 tablespoon unsalted butter

Salt and black pepper, to taste

2 cloves garlic, minced

1 cup chicken broth (low-sodium)

1 package (5.2 oz) Boursin cheese (Garlic & Fine Herbs)

1/2 cup heavy cream

1 teaspoon Dijon mustard (optional)

Fresh parsley, chopped (for garnish)

Pokyny

Pat the chicken breasts dry with paper towels. Season both sides with salt and pepper.

Heat olive oil and butter in a large skillet over medium-high heat. Add the chicken and sear for 4–5 minutes per side, until golden brown and cooked through (internal temp should be 165°F / 74°C). Remove from the skillet and set aside.

Lower the heat to medium. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant.

Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom. Let it simmer for 2–3 minutes.

Add the Boursin cheese to the skillet. Stir until completely melted and smooth.

Stir in the heavy cream and Dijon mustard (if using). Let the sauce simmer gently for 3–4 minutes until slightly thickened.

Place the seared chicken back into the skillet, spoon the sauce over the top, and let it simmer together for 2–3 minutes to blend flavors.

Garnish with freshly chopped parsley and serve hot. This dish pairs wonderfully with mashed potatoes, rice, or steamed vegetables.