Ingredients
- 2–3 boneless, skinless chicken breasts (about 1.5 lbs total)
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter (optional)
- 1 cup chicken broth
- 1 package Boursin Garlic & Fine Herbs cheese (5.2 oz)
- 1 tablespoon chopped fresh parsley (optional for garnish)
- Optional additions: 1/4 cup finely chopped onion or shallots; 2 cups fresh spinach
Instructions
- Pat chicken dry and season with garlic powder, salt, and pepper. Slice thick breasts in half for even cooking.
- Heat olive oil (and butter if using) in a skillet over medium-high heat. Sear chicken until golden and cooked through (165°F), then remove from skillet.
- If using onion or shallots, sauté in the same pan for 2–3 minutes.
- Pour in chicken broth, scraping up browned bits. Reduce heat to medium-low.
- Add Boursin cheese and stir until fully melted and sauce is smooth. Adjust thickness with more broth or reduce longer.
- Return chicken to skillet, spoon sauce over the top, and warm through for 2–3 minutes.
- Garnish with parsley and serve immediately.
Notes
- Use chicken thighs instead of breasts for extra juiciness.
- Try other Boursin flavors like Shallot & Chive for variety.
- Add fresh spinach or mushrooms to the sauce near the end.
- Serve over mashed potatoes, pasta, rice, or roasted vegetables.
- Reheat gently to prevent sauce separation; avoid freezing if possible.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 390
- Sugar: 1g
- Sodium: 580mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 115mg
