Chicken in Boursin Sauce with Garlic and Fine Herbs Recipe
Imagine tender, golden-seared chicken breasts draped in the creamiest, dreamiest sauce you can imagine—a sauce bursting with the unmistakable richness of Boursin cheese, bright pops of fresh herbs, and mellow ribbons of garlic. That’s exactly what you get with Chicken in Boursin Sauce with Garlic and Fine Herbs. This dish brings a French bistro feel straight to your own kitchen, delivering comfort, elegance, and wow factor with every bite. It’s one of those recipes that feels special enough for guests but is secretly a breeze to make on a weeknight.
Ingredients You’ll Need
The beauty of Chicken in Boursin Sauce with Garlic and Fine Herbs lies in its simplicity—every ingredient matters, working together to create layers of flavor and irresistible creaminess. Here’s what you’ll need and why each plays a starring role:
- Boneless skinless chicken breasts (about 1.5 lbs): Go for plump, firm fillets; they stay juicy and absorb all the saucy goodness.
- Boursin cheese (8 oz, herb and garlic variety): This rich, spreadable cheese infuses the sauce with its trademark tang and a hint of savory herbs.
- Butter (4 tbsp): Ensures the sauce is extra-luxurious and coats every bite of chicken.
- Garlic (4 cloves, minced): Imagine a subtle but unmistakable kick that wakes up the whole dish—always use fresh!
- Dry white wine (1/2 cup): A classic deglazer, adding acidity and a depth you just can’t fake—chicken broth is a perfectly delicious swap if wine’s not your thing.
- Chicken broth (1/2 cup): Adds savoriness while balancing the richness of the cheese yet keeps the sauce velvety, not heavy.
- Fresh basil (1/4 cup, chopped): Brings a peppery, anise-like freshness that pops in every mouthful.
- Fresh thyme (1 tbsp, chopped): Offers a gentle, earthy contrast and rounds out the herb profile.
- Salt and freshly ground black pepper: Don’t skimp—seasoning layers the flavors together.
- Olive oil (1 tbsp): Gets the chicken deliciously brown and crisped on the outside.
- All-purpose flour (1 tbsp, optional): Handy if you want your sauce extra thick and clingy—just whisk it in at the end.
How to Make Chicken in Boursin Sauce with Garlic and Fine Herbs
Step 1: Season and Prepare the Chicken
Start by patting your chicken breasts dry with paper towels and sprinkling them generously with salt and pepper. This not only ensures even browning but makes the Chicken in Boursin Sauce with Garlic and Fine Herbs pop with flavor from the very start.
Step 2: Sear the Chicken
Heat a splash of olive oil in a large skillet over medium-high heat. Once hot, add the chicken and let it sizzle undisturbed for about 3-4 minutes per side, until golden brown. If your pan feels crowded, sear the chicken in batches—this helps each piece form that gorgeous, flavorful crust that locks in juiciness.
Step 3: Sauté the Garlic
Drop in your butter (watch it melt—it’s a beautiful thing!), then add the minced garlic and stir it gently for about 30 seconds. You’re aiming for a fragrant, aromatic base—keep an eye out so the garlic doesn’t brown, or the sauce will taste bitter.
Step 4: Deglaze with Wine
Splash in the dry white wine and grab a wooden spoon to scrape up all those tasty browned bits from the bottom of the pan. Let the wine simmer for a minute, so the harsh alcohol mellows down and all the flavor is extracted for the sauce foundation.
Step 5: Add Broth and Boursin
Pour in the chicken broth and bring everything to a gentle simmer. Set your heat to low, then stir in the Boursin cheese. Watch it melt into the sauce and become creamy and smooth—it transforms the whole dish at this stage.
Step 6: Simmer the Chicken
Nestle the browned chicken breasts back into the skillet, spooning some sauce over the top. Cover the skillet and let the chicken bubble away gently for 10 to 15 minutes, or until the juices run clear and an instant-read thermometer reads 165°F (74°C). This gives the chicken a chance to soak up all those irresistible flavors.
Step 7: Finish with Herbs and Adjust
Stir in the fresh basil and thyme, giving the dish a touch of vibrant green and fresh herbal aroma. Taste for seasoning—add more salt and pepper if you love bold flavor. If you prefer a thicker sauce, whisk in a bit of all-purpose flour and let it set up to your desired consistency.
Step 8: Serve and Savor
Bring your Chicken in Boursin Sauce with Garlic and Fine Herbs to the table hot, spooning plenty of that creamy sauce over the top. It’s incredible over pasta, rice, or mashed potatoes—don’t skip the garnish!
How to Serve Chicken in Boursin Sauce with Garlic and Fine Herbs
Garnishes
A final sprinkle of fresh basil or thyme, a few grinds of cracked black pepper, and maybe even a drizzle of extra-virgin olive oil bring color, aroma, and vibrancy that make Chicken in Boursin Sauce with Garlic and Fine Herbs look straight out of a restaurant. It’s all about that inviting finish!
Side Dishes
Think creamy mashed potatoes, a simple buttered pasta, fluffy rice pilaf, or even crusty bread to soak up the sauce. A crisp green salad or garlicky green beans are perfect partners—they cut through the richness and round out the meal beautifully.
Creative Ways to Present
For a dinner party feel, slice the chicken and fan it onto plates before pouring the sauce over. You can also garnish with edible flowers, serve in shallow bowls, or even top each portion with a few roasted cherry tomatoes for color and extra brightness. Chicken in Boursin Sauce with Garlic and Fine Herbs is as dressy (or as low-key) as you want it to be!
Make Ahead and Storage
Storing Leftovers
If you’ve got leftovers, store the Chicken in Boursin Sauce with Garlic and Fine Herbs in an airtight container in the fridge. It keeps well for up to three days, and the flavors actually meld and improve overnight.
Freezing
You can freeze this dish if needed, though the sauce texture may change slightly after thawing. Place cooled chicken and sauce together in a freezer-safe container; it should hold up for about a month. Thaw overnight in the fridge before reheating for best results.
Reheating
To reheat, gently warm the chicken and sauce in a skillet over low heat, adding a splash of broth or milk to loosen if necessary. A microwave works in a pinch, but stovetop reheating reinvigorates the sauce’s creaminess and keeps the chicken from drying out.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely—chicken thighs are a wonderful swap for Chicken in Boursin Sauce with Garlic and Fine Herbs. They’re even juicier and soak up the sauce superbly. Just adjust the cook time to ensure they’re done all the way through.
Is there a non-alcoholic substitute for the white wine?
Yes! Simply use additional chicken broth or even a splash of apple juice for added depth. The dish still turns out deliciously creamy and flavorful.
Can I make Chicken in Boursin Sauce with Garlic and Fine Herbs ahead?
You bet! The chicken and sauce can be made a day in advance, kept refrigerated, and gently reheated just before serving. Add the fresh herbs at the end for maximum brightness.
Is Boursin cheese gluten-free?
Boursin cheese is generally gluten-free, but always check the packaging to be certain. If gluten is a concern, skip the flour or use your favorite gluten-free thickener.
What kind of white wine works best?
Choose a crisp, dry white wine like Sauvignon Blanc, Pinot Grigio, or Chardonnay. Save the sweet wines for dessert—dry wines offer the best balance to the creamy sauce in Chicken in Boursin Sauce with Garlic and Fine Herbs.
Final Thoughts
If you’re looking to turn an ordinary night into something a little extraordinary, don’t wait to try Chicken in Boursin Sauce with Garlic and Fine Herbs. Creamy, comforting, and packed with fresh flavors, it’s a recipe you’ll want to make again and again—whether you’re sharing it with friends or rewarding yourself for making it through a busy week!
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Chicken in Boursin Sauce with Garlic and Fine Herbs Recipe
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Chicken in Boursin Sauce with Garlic and Fine Herbs recipe is a delightful dish that combines tender chicken breasts with a creamy, herb-infused sauce. Perfect for a special dinner or a cozy meal at home.
Ingredients
Boneless skinless chicken breasts (about 1.5 lbs):
The star of the show! Choose plump, firm breasts for the best results.
Boursin cheese 8 oz:
This creamy cheese is the secret weapon behind the incredible sauce. Look for the herb and garlic variety for the best flavor match.
Butter 4 tbsp:
Adds richness and helps create a luscious sauce.
Garlic 4 cloves, minced:
Fresh garlic is key for that vibrant, pungent flavor.
Dry white wine 1/2 cup:
Adds depth and complexity to the sauce. You can substitute with chicken broth if you prefer.
Chicken broth 1/2 cup:
Helps to create a smooth and flavorful sauce.
Fresh basil 1/4 cup, chopped:
Adds that perfect pop of herby flavor.
Fresh thyme 1 tbsp, chopped:
Contributes a slightly earthy and peppery note.
Salt and freshly ground black pepper:
To taste of course!
Olive oil 1 tbsp:
For searing the chicken.
All-purpose flour 1 tbsp:
Optional, for thickening the sauce.
Instructions
- Prepare the chicken: Season the chicken breasts generously with salt and pepper. Pat them dry with paper towels for even browning.
- Sear the chicken: Heat the olive oil in a large skillet over medium-high heat. Sear the chicken breasts for about 3-4 minutes per side, until nicely browned. Tip: Don’t overcrowd the pan. Work in batches if necessary for even searing.
- Sauté the garlic: Add the butter to the skillet and melt it. Add the minced garlic and sauté for about 30 seconds, until fragrant. Tip: Don’t burn the garlic; it will become bitter.
- Deglaze the pan: Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for a minute or two, allowing the alcohol to cook off.
- Add the broth and Boursin: Stir in the chicken broth. Bring to a gentle simmer. Reduce heat to low, add the Boursin cheese, and stir until it’s completely melted and incorporated into the sauce.
- Simmer the chicken: Return the seared chicken breasts to the skillet. Reduce the heat to low, cover, and simmer for about 10-15 minutes, or until the chicken is cooked through and the juices run clear. Tip: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
- Stir in the herbs: Stir in the fresh basil and thyme. Season with additional salt and pepper to taste. If you prefer a thicker sauce, whisk in a tablespoon of all-purpose flour at this stage.
- Serve: Serve the chicken immediately over your favorite pasta, rice, or mashed potatoes. Garnish with extra fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Sauté, Simmer
- Cuisine: French
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 380
- Sugar: 2g
- Sodium: 620mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 37g
- Cholesterol: 120mg
Keywords: Chicken Boursin Sauce, Garlic Herb Chicken, Creamy Chicken Recipe
