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Boursin Chicken

Boursin chicken with golden-seared breasts and a glossy garlic-herb Boursin cheese sauce that melts smooth and coats every bite. French chicken recipe with white wine deglazing, fresh thyme, and cracked pepper throughout for a creamy herb chicken dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: French-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts
  • 0.5 tsp salt to taste
  • 0.5 tsp pepper to taste
  • 0.5 tsp garlic powder to taste
Searing and sauce base
  • 2 tbsp olive oil
  • 3 garlic minced
  • 0.5 cup dry white wine or chicken broth choose one
  • 1 cup chicken broth
  • 1 package (5.2 oz) Boursin garlic and herb cheese
  • 0.5 cup heavy cream
  • 1 tsp fresh thyme leaves
  • 1 fresh thyme for garnish

Equipment

  • 1 large skillet

Method
 

Season and sear the chicken
  1. Season chicken breasts with salt, pepper, and garlic powder to taste. Heat olive oil in a large skillet over medium-high heat and sear chicken until golden, 5-6 minutes per side, until internal temperature reaches 165°F, then remove.
Make the garlic-wine base
  1. In the same pan, cook minced garlic over medium-high heat for 30 seconds. Pour in the white wine and deglaze the pan, cooking for 2 minutes to reduce slightly.
Melt the Boursin into a smooth sauce
  1. Add chicken broth and bring to a simmer. Stir in Boursin garlic and herb cheese until completely melted and smooth.
Thicken and finish with thyme
  1. Stir in heavy cream and fresh thyme leaves, then simmer for 3-4 minutes until the sauce thickens slightly. The sauce should look glossy and coat the back of a spoon.
Sauce and serve
  1. Return chicken to the pan and spoon the Boursin sauce over each breast. Garnish with fresh thyme and serve over mashed potatoes or pasta.

Notes

Pro tip: melt the Boursin over a gentle simmer and stir until fully smooth before adding cream so the sauce stays silky. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stove until warmed through. Freezing is not recommended due to cream texture changes. For a lighter option, use half-and-half instead of heavy cream (sauce will be slightly less thick).