Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 garlic cloves, minced
- 1 shallot, finely chopped
- 1 package (5.2 oz) Boursin cheese with garlic and fine herbs
- ½ cup chicken broth (low sodium recommended)
- ½ cup heavy cream
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
- Optional: 1–2 teaspoons fresh lemon juice to brighten the flavor
Instructions
1. Season and Sear the Chicken
Start by patting the chicken breasts dry with a paper towel. Season both sides with salt and black pepper. Heat the olive oil in a large skillet over medium heat. When hot, add the chicken breasts and sear for 5 to 6 minutes per side until they’re golden brown and fully cooked through (internal temperature should reach 165°F). Remove the chicken from the pan and set aside.
2. Sauté the Aromatics
In the same skillet, reduce the heat slightly and add the chopped shallot. Cook for about one minute, stirring occasionally. Add the minced garlic and sauté for another 30 seconds until fragrant but not browned.
3. Build the Creamy Boursin Sauce
Lower the heat to medium-low and add the Boursin cheese, chicken broth, and heavy cream to the skillet. Stir gently as the cheese melts and combines with the liquids to form a rich, creamy sauce. Let the sauce simmer for 2 to 3 minutes, stirring occasionally, until it slightly thickens.
4. Return the Chicken and Simmer
Place the cooked chicken breasts back into the skillet. Spoon the sauce over the top and let everything simmer together for another 5 to 7 minutes. This allows the chicken to soak up the flavors while the sauce continues to thicken.
5. Finish and Serve
Taste and adjust seasoning with additional salt and pepper if needed. Add a splash of fresh lemon juice to enhance the flavors, if desired. Garnish with chopped parsley just before serving.
Serving Suggestions
Pair this creamy chicken with:
- Creamy mashed potatoes or roasted garlic mashed potatoes
- Steamed white rice, wild rice, or a buttery risotto
- Egg noodles or fettuccine
- Roasted vegetables or a crisp green salad
- Warm, crusty bread to mop up the extra sauce