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