Chicken in Boursin Sauce with Garlic & Fine Herbs

Instructions:

1. Season the chicken on both sides with salt, black pepper, and garlic powder.
2. Heat the olive oil and butter in a large skillet over medium heat.
3. Sear the chicken for 4 to 5 minutes per side, until golden brown and cooked through. Remove from the skillet and set aside.
4. Reduce the heat to medium-low and add the chicken broth, scraping up any browned bits from the bottom of the pan.
5. Stir in the heavy cream and bring the mixture to a gentle simmer.
6. Add the Boursin cheese and thyme, stirring continuously until the cheese is fully melted and the sauce is smooth.
7. Return the chicken to the skillet and spoon the sauce over the top.
8. Simmer for about 5 minutes, until the sauce thickens and the chicken is well coated.
9. Garnish with fresh parsley or thyme and serve hot.

Variations

• Add sautéed mushrooms to the sauce for extra depth and earthiness.
• Stir in fresh spinach during the final minutes for a pop of color and nutrition.
• Use chicken thighs for an even juicier result.
• Replace heavy cream with half-and-half for a slightly lighter sauce.

Tips

• Do not overcrowd the skillet when searing the chicken to ensure proper browning.
• Keep the heat gentle when melting the Boursin to prevent the sauce from separating.
• Taste the sauce before serving and adjust seasoning as needed, since Boursin is naturally salty.
• This dish pairs beautifully with mashed potatoes, rice, pasta, or crusty bread to soak up the sauce.