Creamy Boursin Chicken Herbs (Print Version)
Golden chicken in a silky, cheesy Boursin sauce infused with garlic and herbs. Pair it with potatoes, veggies, or crusty bread for a delightful meal.
# Ingredients:
→ Chicken
01 -
4 chicken breasts or thighs, no skin or bones
02 -
2 tablespoons olive oil
03 -
2 tablespoons butter, unsalted
04 -
3 minced garlic cloves
05 -
1 teaspoon of paprika
06 -
1/2 teaspoon coarse salt
07 -
1/2 teaspoon ground black pepper
→ Creamy Sauce
08 -
1 block (5.2 oz) of Garlic & Herb Boursin cheese
09 -
1/2 cup heavy whipping cream
10 -
1/2 cup broth (chicken works best)
11 -
1 teaspoon thyme leaves, fresh
12 -
1 tablespoon fresh parsley, chopped fine
→ Sides
13 -
Asparagus or green beans (steamed)
14 -
Pair with potatoes, crusty bread, or even pasta
# Instructions:
01 -
Top the chicken with a sprinkle of parsley and a touch of ground pepper. Plate it up warm with a side of mashed potatoes, some toasted bread, or pasta. Don't forget the green beans or asparagus!
02 -
Put the chicken back in the pan and spoon the creamy sauce all over. Leave it on low for about 3 or 4 minutes until it reaches 165°F in the center.
03 -
Lower the heat and stir in the Boursin cheese until fully melted and smooth. Pour in the heavy cream, add thyme and parsley, and stir until the sauce thickens to a creamy consistency.
04 -
Pour your broth into the skillet and scrape up every bit of the browned bits. Cook this down for a minute or two to get some extra flavor.
05 -
Toss in the garlic and give it a stir for about 30 seconds. Stop once it smells amazing but before it changes color.
06 -
Melt the butter with the olive oil in a big pan on medium-high heat. Once it's foamy, place the chicken in. Let it cook 6 minutes on each side until golden. Remove and let it rest a bit.
07 -
Pat the chicken dry with paper towels if it’s wet. Sprinkle a mix of salt, pepper, and paprika evenly on both sides.
# Notes:
01 -
Letting the chicken rest after searing keeps it tender and flavorful.