Instructions

Season and Sear the Chicken
Pat the chicken breasts dry with a paper towel. Season both sides with salt and black pepper. Heat olive oil in a large skillet over medium heat. Sear the chicken breasts for 5–6 minutes per side until golden and cooked through (165°F internal temp). Remove and set aside.

Sauté the Aromatics
In the same skillet, reduce the heat slightly and add the chopped shallot. Cook for 1 minute, stirring occasionally. Add the garlic and sauté another 30 seconds until fragrant (not browned).

Build the Creamy Boursin Sauce
Lower the heat to medium-low. Add the Boursin cheese, chicken broth, and heavy cream. Stir gently as the cheese melts into a smooth, creamy sauce. Let it simmer for 2–3 minutes, stirring occasionally.

Return the Chicken and Simmer
Place the chicken breasts back into the skillet. Spoon the sauce over them and simmer for 5–7 minutes to allow the chicken to absorb the flavor and for the sauce to thicken further.

Finish and Serve
Taste and adjust with salt and pepper. Add lemon juice if desired. Garnish with chopped parsley just before serving.

Serving Suggestions
Pair this creamy chicken with:

Creamy mashed potatoes or roasted garlic mashed potatoes

Steamed white rice, wild rice, or risotto

Egg noodles or fettuccine

Roasted vegetables or a crisp green salad

Warm, crusty bread to mop up the extra sauce

Recipe Notes

Make it ahead: Reheats beautifully—great for meal prep or entertaining.

Protein swaps: Try the sauce with pork chops or pan-seared salmon.

Vegetarian version: Use cauliflower steaks or sautéed mushrooms instead of chicken.

Add mushrooms: Sauté sliced cremini mushrooms with the shallots for more depth.

Nutrition & Time

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Calories: Approx. 520 kcal per serving

Yield: Serves 4