Boursin Chicken Garlic Herbs (Print Version)
# Ingredients:
→ Chicken
01 -
4 boneless, skinless chicken thighs or breasts
02 -
1/2 teaspoon kosher salt
03 -
1/2 teaspoon ground black pepper
04 -
1 teaspoon paprika
05 -
2 tablespoons olive oil
06 -
2 tablespoons unsalted butter
07 -
3 cloves of garlic, minced
→ Creamy Boursin Sauce
08 -
1/2 cup heavy cream
09 -
1/2 cup chicken stock
10 -
1 package (5.2 ounces) Boursin cheese with garlic and fine herbs
11 -
1 teaspoon fresh thyme
12 -
1 tablespoon chopped parsley
→ To Serve
13 -
Crusty bread, mashed potatoes, or pasta
14 -
Steamed asparagus or green beans
# Instructions:
01 -
Serve the chicken warm, ladled with sauce and topped with parsley and a touch of black pepper. Pair it with crusty bread, pasta, or potatoes, plus a side of green beans or asparagus.
02 -
Add the chicken back to the pan, spooning sauce over it, and let it cook gently for 3 or 4 minutes. Ensure the inside hits 165°F before serving.
03 -
Turn the heat to low and stir in Boursin cheese until it melts smoothly. Mix in the cream, followed by parsley and thyme, whisking until creamy.
04 -
Pour chicken broth into the pan, scraping up all the brown bits with a wooden spoon. Let it simmer briefly to infuse flavor.
05 -
Add minced garlic to the pan and stir for about 30 seconds until fragrant, being careful not to let it burn.
06 -
Heat up olive oil and butter in a large skillet over medium-high heat. When the butter foams, lay the chicken in. Sear each side for 5–6 minutes until golden, then take it out to let it rest.
07 -
Pat chicken dry using a paper towel, then sprinkle both sides generously with salt, pepper, and paprika.
# Notes:
01 -
Resting the chicken after searing locks in its juiciness.