Creamy Boursin Chicken Garlic (Printable Version)

Seared chicken with silky Boursin cheese sauce infused with garlic and fine herbs in one pan.

# Ingredients:

→ Chicken

01 - 4 boneless chicken breasts, approximately 170-225 g each
02 - Sea salt, to taste
03 - Freshly ground black pepper, to taste
04 - 1 teaspoon sweet Hungarian paprika

→ Cooking fats

05 - 2 tablespoons extra virgin olive oil
06 - 2 tablespoons European-style butter

→ Sauce

07 - 3 cloves fresh garlic, minced
08 - 120 ml low-sodium chicken broth
09 - 150 g Boursin Garlic & Fine Herbs cheese
10 - 120 ml heavy whipping cream
11 - 1 tablespoon fresh parsley, chopped
12 - 1 teaspoon fresh thyme leaves

# Steps:

01 - Pat chicken breasts dry with paper towels. Season both sides generously with sea salt, black pepper, and sweet Hungarian paprika. Allow chicken to rest at room temperature for even cooking.
02 - Heat olive oil and butter in a large skillet over medium-high heat until butter foams and begins to brown. Place chicken in skillet without crowding and sear each side for 5 to 6 minutes until a deep golden crust forms and internal temperature reaches 74°C.
03 - Transfer seared chicken to a clean plate and tent loosely with foil to retain warmth while preparing the sauce.
04 - Reduce heat to medium. Add minced garlic to the skillet and sauté for 30 seconds until fragrant without browning. Pour in chicken broth and scrape the bottom of the pan with a wooden spoon to release browned bits. Simmer for 2 minutes to reduce slightly.
05 - Lower heat to low. Add Boursin cheese in pieces, whisking continuously until fully melted and smooth, avoiding separation.
06 - Gradually whisk in heavy cream, fresh parsley, and thyme, stirring until sauce achieves a velvety consistency.
07 - Return the chicken breasts to the skillet, spoon sauce over each piece, and simmer gently for 3 to 4 minutes until heated through and coated evenly.

# Notes:

01 - Allow chicken to rest after searing to ensure juices redistribute and maintain moistness.
02 - Use fresh herbs for brightness and superior flavor balance in the sauce.
03 - Avoid high heat when melting Boursin to prevent sauce separation.
04 - For best searing results, bring chicken to room temperature before cooking.

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