Description
How to make creamy chicken boursin sauce with garlic herbs and tender chicken that transforms busy weeknights into restaurant-quality dinners.
Ingredients
Scale
Chicken Base
- 1.5 lbs boneless chicken thighs, cut into bite-sized pieces
- 2 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
Aromatic Foundation
- 1 medium onion, diced
- 4 cloves garlic, minced
- 1/2 cup white wine or chicken broth
- 1 tsp dried thyme
Creamy Sauce
- 1 cup heavy cream
- 5.2 oz package boursin cheese with garlic and herbs
- 2 tbsp fresh parsley, chopped
- 1 tbsp lemon juice
For Serving
- 12 oz pasta, rice, or mashed potatoes
- Extra fresh parsley for garnish
- Grated parmesan cheese, optional
- Crusty bread for dipping
Instructions
- Season Chicken: Pat chicken pieces dry and season generously with salt and pepper. This helps create a golden crust when searing and ensures every bite is well-seasoned throughout.
- Sear Chicken: Heat olive oil in a large skillet over medium-high heat. Cook chicken until golden brown, about 5-6 minutes. Don’t overcrowd the pan or it will steam instead of sear.
- Cook Aromatics: Add diced onion to the same pan and cook until softened, about 3 minutes. Add garlic and thyme, cooking until fragrant, about 30 seconds more.
- Deglaze Pan: Pour in white wine and scrape up any browned bits from the bottom. Let it simmer for 2 minutes to cook off the alcohol and concentrate flavors.
- Add Cream: Pour in heavy cream and bring to a gentle simmer. Return chicken to the pan and let it cook in the cream for 3-4 minutes to heat through completely.
- Melt Boursin: Remove from heat and stir in boursin cheese until completely melted and smooth. The residual heat will melt it perfectly without breaking the sauce.
- Finish Sauce: Stir in lemon juice and fresh parsley. Taste and adjust seasoning as needed. Serve immediately over pasta, rice, or your favorite starch while hot and creamy.
Notes
- Remove pan from heat before adding boursin cheese to prevent breaking and ensure smooth sauce.
- Store leftovers in refrigerator for up to 3 days in airtight containers.
- Chicken thighs stay more tender than breasts but either works perfectly fine.
- Deglaze the pan thoroughly to capture all those flavorful browned bits for maximum taste.
- Let boursin come to room temperature for easier melting and incorporation.
- Serve immediately while hot for the best creamy texture and optimal flavor experience.
Allergy Information: Dairy
Nutrition
- Calories: 485 calories
- Fat: 32g
- Carbohydrates: 12g
- Protein: 38g