Ingredients
- Chicken breasts: 2 large (about 6 oz each)
- Boursin cheese (Garlic & Fine Herbs): 5.2 oz container
- Olive oil: 2 tablespoons
- Garlic: 2 cloves, minced
- Chicken broth: 1/2 cup
- Heavy cream: 1/4 cup
- Fresh parsley: 2 tablespoons, chopped
- Salt and pepper: to taste
Instructions
- Step 1: Season the chicken breasts with salt and pepper. Heat the olive oil in a large skillet over medium-high heat.
- Step 2: Add the chicken breasts to the skillet and sear for 4-5 minutes per side, or until golden brown. Remove chicken from the skillet and set aside.
- Step 3: Reduce heat to medium. Add the minced garlic to the skillet and cook for about 30 seconds until fragrant, being careful not to burn it.
- Step 4: Stir in the chicken broth and heavy cream. Bring to a simmer, then whisk in the Boursin cheese until it is melted and the sauce is smooth.
- Step 5: Return the chicken breasts to the skillet. Spoon the Boursin sauce over the chicken. Cover and simmer for 5-7 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Step 6: Garnish with fresh parsley and serve immediately. Serve over rice, pasta or alongside vegetables.
Notes
- Refrigerate leftovers in an airtight container for up to 3 days for best flavor.
- For reheating, gently warm the chicken in a skillet over low heat with a splash of extra chicken broth to prevent drying.
- This creamy chicken is fantastic served over egg noodles to soak up every last bit of the delicious sauce.
- Don't overcook the garlic; a quick sauté until fragrant is all it needs to infuse the sauce without becoming bitter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American