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This snug Boursin chicken dish delivers tons of creamy comfort packed with garlicky herb flavors. The sauce is so decadent you'll be tempted to eat it with a spoon. Enjoy it on its own or dump it over steaming mashed potatoes. It's always a crowd-pleaser for quick dinners or when you've got company.
A friend once told me this meal made cooking feel fun again. Since then, I've brought it to pretty much every gathering I host.
Mouthwatering Ingredients
- Boneless skinless chicken breasts or thighs: They soak up the sauce beautifully and stay tender. Try free-range or air-chilled for better flavor.
- Olive oil: Starts the browning process and helps create that delicious crust. Use whatever good quality you have handy.
- Butter: Teams up with olive oil for taste and golden color. Go with unsalted to control the saltiness yourself.
- Garlic cloves: Freshly chopped garlic gives the sauce its zingy backbone. Skip the pre-minced stuff if possible.
- Salt and black pepper: Freshly ground pepper makes a huge difference in the final taste.
- Paprika: Adds gentle heat and richer color. Spanish smoked variety works wonderfully if you can find it.
- Boursin Garlic and Fine Herbs cheese: This soft cheese is what makes the sauce magical. Look for a fresh, soft package—avoid anything that seems dried out.
- Chicken broth: Choose low sodium so you can adjust seasoning yourself and add depth without heaviness.
- Heavy cream: Full-fat version creates the most luxurious sauce possible.
- Fresh parsley: Add it at the end for bright color and freshness. Flat-leaf varieties taste best.
- Fresh thyme leaves: Strip these from their stems for subtle herby notes that pull everything together.
- Mashed potatoes, pasta or crusty bread: Pick one to help mop up all that amazing sauce.
- Steamed green beans or asparagus: They add a nice snap and color that balances the rich sauce.
Simple Instructions
- Prepare the Chicken:
- Dry the chicken completely with paper towels for better browning. Generously season with salt, pepper and paprika to get flavor into every bite.
- Brown the Chicken:
- Heat butter and olive oil in a large skillet over medium-high heat until bubbling. Add chicken and don't touch it for about 5-6 minutes. Then flip to get golden crust on both sides. Remove chicken and set aside—it'll finish cooking later.
- Sauté the Garlic:
- Keep all those tasty browned bits in the pan! Throw in your minced garlic and stir constantly but don't let it burn—just until it smells fantastic.
- Deglaze and Build the Sauce:
- Add chicken broth to the pan. Scrape up all the stuck bits with a wooden spoon—they're packed with flavor. Let it bubble for a minute or two to concentrate the taste.
- Melt in Boursin and Herbs:
- Turn heat down low. Add Boursin cheese chunks and gently whisk until completely smooth. Mix in the cream followed by parsley and thyme.
- Simmer the Chicken in Sauce:
- Return chicken to the pan, nestling each piece in the sauce. Spoon sauce over the top, cover with a lid, and cook gently until done. Check the thickest part—it should read at least 165°F.
- Plate and Serve:
- Ladle plenty of sauce over each chicken piece. Top with freshly chopped herbs and extra black pepper. Serve immediately alongside mashed potatoes, pasta or bread plus a green vegetable for a complete meal.
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I always call this cheese my kitchen magic trick. I love seeing people's faces light up when they taste it. The first time my mother tried it, she couldn't stop soaking her bread in the sauce and asked for the recipe before leaving.
Keeping Leftovers
Let everything cool down completely then put leftovers in an airtight container and keep in the fridge for up to three days. When reheating, do it slowly in a pan with a splash of cream or broth to bring the sauce back to life. Or freeze individual portions and thaw overnight before warming up.
Swap-Out Ideas
Can't get Boursin? Try a soft herbed goat cheese or mix some herbs and garlic into plain cream cheese. Chicken thighs are juicier but breasts work fine too. Want something lighter? Sub half and half for heavy cream or go with reduced-fat cream cheese.
Pairing Ideas
Spoon this creamy chicken over fluffy mashed potatoes, hot egg noodles, or a heap of rice. Thick bread slices work great for sauce cleanup duty. Add steamed green beans, fresh asparagus, or quick-wilted spinach for color and freshness.
Background Story
Boursin cheese comes from Normandy in France and folks love its creamy texture packed with herbs. Using it for a quick pan sauce puts a modern twist on traditional French comfort food. Chicken in herb-filled creamy sauces has been a staple in French home cooking forever.
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Try this creamy chicken soon and turn an ordinary weeknight into something special. It might just become your new favorite go-to meal.
Frequently Asked Questions
- → Which chicken cut works best?
Thighs are extra juicy, while breasts stay tender too. Grab what you've got, both will turn out tasty.
- → Is there an alternative to Boursin cheese?
Substitute with any soft herbed cheese like Alouette, garlic cream cheese, or even goat cheese for a unique tangy flair.
- → What side dishes should I serve?
Creamy mashed potatoes top the list, but pasta or warm bread are great too. Steamed greens like asparagus add a fresh touch!
- → How do I get the sauce super silky?
Let Boursin melt slowly over low heat while stirring well. Adding cream a bit at a time helps make it rich and smooth.
- → Can I prep this in advance?
Absolutely! Prepare it earlier, then reheat over low heat before serving to keep flavors fresh and yummy.