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This snug Boursin chicken dish delivers pure creamy comfort packed with tons of garlicky herb flavors. The sauce is so dreamy you'll be tempted to eat it with a spoon directly. Enjoy it on its own or serve it over steaming mashed potatoes. It's always a crowd-pleaser for quick dinners or when company drops by.
A friend once told me this meal actually inspired her to cook more often. I've ended up including it at practically every gathering I've hosted since.
Mouthwatering Ingredients
- Steamed green beans or asparagus: They bring a nice crunch and vibrant color that balances all the richness of the sauce
- Mashed potatoes pasta or crusty bread: Pick one to catch every bit of that delicious sauce
- Fresh thyme leaves: Strip these from their bendy stems for a gentle herb note—they complete the flavor profile
- Fresh parsley: Cut it just before serving for brightness and color. The flat leaf variety works best
- Heavy cream: Try to get the highest fat content you can find for the most luxurious sauce
- Chicken broth: Choose low sodium to manage saltiness while adding depth without making things heavy
- Boursin Garlic and Fine Herbs cheese: This forms the base of your sauce. Look for a soft, fresh package—avoid anything aged or dry
- Paprika: Adds a gentle warmth and nice color. Try Spanish smoked paprika if you have it
- Salt and black pepper: Freshly ground pepper makes a huge difference in boosting flavor
- Garlic cloves: Chop them yourself for the strongest flavor punch. Nothing from a jar can match it
- Butter: Works together with olive oil for taste and golden color. Get unsalted to control the seasoning
- Olive oil: Starts the cooking process and helps create that yummy crust. Use the nicest extra virgin you've got
- Boneless skinless chicken breasts or thighs: They soak up the sauce beautifully and stay tender. Free-range or air-chilled options taste best
Simple Instructions
- Plate and Serve:
- Drizzle plenty of sauce over each chicken piece. Top with freshly snipped herbs and a bit more pepper. Serve immediately alongside mashed potatoes, pasta or bread. Add something green for a complete meal
- Simmer the Chicken in Sauce:
- Return the browned chicken to your skillet. Make sure it's covered in sauce. Spoon some extra on top. Cover with a lid and cook gently until done. Test the thickest part—it needs to reach at least 165 degrees Fahrenheit
- Melt in Boursin and Herbs:
- Turn the heat way down. Add your Boursin cheese. Stir slowly until completely smooth. Mix in the cream followed by parsley and thyme
- Deglaze and Build the Sauce:
- Add chicken broth to the hot pan. Scrape the bottom with a wooden spoon to get all the stuck bits loose. Those browned pieces add amazing flavor. Let it bubble for a minute or two to intensify
- Sauté the Garlic:
- Keep all those tasty browned bits in the pan. Throw in your minced garlic. Stir constantly but don't let it burn—just until it smells wonderful
- Brown the Chicken:
- Heat butter and olive oil in a large skillet over medium-high. Once hot and sizzling, add your chicken pieces. Let them cook undisturbed for about 5-6 minutes. Flip to get golden color on both sides. Remove and set aside—it'll finish cooking later
- Prepare the Chicken:
- Blot the chicken dry for better browning. Season generously with salt, paprika and pepper to ensure flavor throughout
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I count this cheese as my go-to magic ingredient. Nothing beats seeing everyone's faces light up at first taste. When my mom first tried it, she couldn't stop soaking her bread in the sauce and asked for the details before leaving.
Storage Advice
Let everything cool down first, then put leftovers in a sealed container for up to three days in your fridge. Warm it up slowly in a pan with a splash of cream or broth to thin the sauce. Or freeze individual portions and thaw overnight before heating.
Ingredient Alternatives
Can't get Boursin? Try a soft herbed goat cheese or mix some cream cheese with garlic and herbs yourself. Thighs stay more tender but breast meat works fine too. Want something lighter? Sub half and half for heavy cream or go with reduced-fat cream cheese instead.
Serving Ideas
This creamy chicken tastes amazing over hot buttery mashed potatoes, wide egg noodles or fluffy rice. Grab thick slices of bread to wipe up every bit of sauce. Add steamed green beans, fresh asparagus or some wilted spinach for color and balance.
Cultural Background
Boursin cheese comes from Normandy in France—folks love its creamy texture and herb-packed flavor. Turning it into a quick pan sauce puts a modern twist on traditional French comfort food. Chicken with herbed cream sauces has been a staple in French homes for generations.
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Try this creamy chicken soon and turn an ordinary weeknight into something special. It might just become your favorite go-to meal.
Frequently Asked Questions
- → What's the best chicken to use?
If you want something juicy, go for thighs. Breasts work too but are a bit leaner. Just choose whichever you like or already have at home—they're both delicious.
- → Is there a swap for Boursin cheese?
Sure! Try Alouette cheese, cream cheese with herbs, or even goat cheese for a tangy twist. Each variation adds its own vibe.
- → What sides go well with this meal?
Fluffy mashed potatoes make it hearty, pasta is always a win, and crusty bread works if you love dipping. For balance, add some steamed greens like asparagus or green beans on the side.
- → How can I make the sauce richer?
Take it easy when melting the Boursin. Use low heat, stir often, and gradually mix in cream for a smooth, thick result. That’s the trick for the creamiest sauce.
- → Can I make it ahead and reheat?
Absolutely. Cook the chicken and sauce earlier, then gently reheat it on the stove when you need it. Tastes just as fresh and cozy!