Chicken with Boursin Sauce
This Chicken with Boursin Sauce is a quick, one-pan dinner that transforms simple seared chicken into a creamy, herb-forward masterpiece. A single wheel of Boursin Garlic & Fine Herbs cheese melts into a velvety sauce that coats each cutlet beautifully, delivering restaurant-quality flavor in just 20 minutes.
Equipment
- Large skillet
- Tongs
- Whisk
Ingredients
- 1.5 lbs boneless skinless chicken breasts, sliced into cutlets
- 1 wheel (5.2 oz) Boursin Garlic & Fine Herbs cheese
- 0.75 cup chicken broth
- 1 tbsp olive oil
- 1 tbsp butter
- 0.5 tsp salt
- 0.25 tsp black pepper
- fresh parsley or chives for garnish (optional)
Instructions
- Season chicken cutlets with salt and pepper. Heat olive oil and butter in a large skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden and cooked through (165°F). Remove to a plate.
- Reduce heat to medium-low. Add chicken broth to the skillet, scraping up browned bits from the bottom. Simmer 1–2 minutes.
- Crumble Boursin cheese into the skillet and whisk until fully melted and smooth.
- Return chicken to the skillet and spoon sauce over each piece. Simmer gently for 1 minute until heated through and sauce thickens slightly.
- Garnish with fresh herbs and serve immediately over pasta, rice, or vegetables.
Notes
Keep the heat low after adding the cheese to prevent the sauce from separating. Thin-cut chicken ensures even cooking and maximum tenderness.