Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 tbsp olive oil or butter
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 package (5.2 oz) Boursin Cheese with Garlic and Fine Herbs
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp smoked paprika (optional)
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
Start by patting the chicken breasts dry (this helps them sear better). Season both sides with salt, pepper, and smoked paprika if you’re using it. Heat your skillet over medium-high heat and add the olive oil or butter. Once hot, sear the chicken for about 4-5 minutes per side, until golden brown. The inside doesn’t need to be fully cooked yet—you’ll finish it in the sauce. Remove the chicken and set it aside.
Lower the heat to medium. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan (that’s where the flavor is!). Stir in the heavy cream and the Boursin cheese, breaking it up as you go. Keep stirring until the cheese is fully melted and the sauce is smooth.
Return the chicken breasts to the skillet, nestling them into the sauce. Let them simmer for about 8-10 minutes, spooning some sauce over them occasionally. Once the internal temperature reaches 165°F, they’re done. If the sauce gets too thick, add a splash of broth to loosen it up.
Sprinkle with fresh parsley, and you’re ready to dig in! Serve it over pasta, rice, or with some roasted veggies to soak up that luscious sauce.
Notes
Serving and presentation tips
This dish looks gorgeous with a sprinkle of fresh parsley and a little cracked black pepper on top. Serve it over mashed potatoes for ultimate comfort, or pair it with crusty bread to soak up every drop of sauce. Roasted asparagus or garlic green beans make a great side, balancing out the richness.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: dinner