Description
Indulgent creamy Boursin garlic herb chicken seared to perfection and simmered in a rich cheese sauce—ideal for cozy dinners or elegant date nights!
Ingredients
Scale
For the Chicken
- 2 large chicken breasts, halved lengthwise (to make 4 cutlets)
- Salt and black pepper, to taste
- 1 tablespoon olive oil
For the Sauce
- 2 tablespoons unsalted butter
- 3 garlic cloves, minced
- 1 cup chicken broth
- 1 (150g) package Boursin Garlic & Fine Herbs cheese
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard (optional)
For Garnish
- Fresh parsley, chopped
Instructions
- Prepare the Chicken: Season the chicken cutlets on both sides with salt and pepper to your taste. This layer of seasoning helps build a flavorful base for the dish.
- Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken cutlets and sear for 4–5 minutes per side until golden and cooked through. Remove the chicken from the skillet and set aside on a plate.
- Start the Sauce: Reduce the skillet heat to medium. Add the unsalted butter and let it melt completely. Add the minced garlic and sauté for about 1 minute, stirring constantly until the garlic releases its aroma without browning it.
- Deglaze the Pan: Pour in the chicken broth while scraping up any browned bits from the bottom of the pan. These bits add even more depth to your sauce.
- Melt in the Boursin: Crumble or add the Boursin cheese into the broth. Whisk or stir until the cheese melts and creates a creamy, cohesive mixture.
- Finish the Sauce: Stir in the heavy cream and, if using, the Dijon mustard. Let the sauce simmer for 2–3 minutes, stirring occasionally, until it’s slightly thickened and glossy.
- Combine & Heat Through: Return the seared chicken cutlets to the sauce in the skillet. Spoon sauce over the top and let everything simmer together for another 3–4 minutes, ensuring the chicken is fully coated and heated through.
- Garnish & Serve: Turn off the heat and sprinkle with freshly chopped parsley. Serve hot, with your favorite sides such as mashed potatoes, rice, or crusty bread to soak up the sauce.
Notes
- Halve thick chicken breasts for even cooking and juicier cutlets.
- For extra flavor, try adding a splash of white wine after sautéing the garlic, just before adding broth.
- The sauce thickens as it cools; add a splash more cream or broth if reheating.
- Swap parsley for chives or thyme for a flavor twist.
- Great with mashed potatoes, pasta, or steamed vegetables on the side.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: French-inspired
Nutrition
- Serving Size: 1 chicken cutlet with sauce
- Calories: 430
- Sugar: 2g
- Sodium: 620mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 140mg