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Chicken in Boursin Sauce with Garlic and Fine Herbs

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Ingredients
  

  • Boneless skinless chicken breasts (about 1.5 lbs): The star of the show! Choose plump, firm breasts for the best results.
  • Boursin cheese 8 oz: This creamy cheese is the secret weapon behind the incredible sauce. Look for the herb and garlic variety for the best flavor match.
  • Butter 4 tbsp: Adds richness and helps create a luscious sauce.
  • Garlic 4 cloves, minced: Fresh garlic is key for that vibrant, pungent flavor.
  • Dry white wine 1/2 cup: Adds depth and complexity to the sauce. You can substitute with chicken broth if you prefer.
  • Chicken broth 1/2 cup: Helps to create a smooth and flavorful sauce.
  • Fresh basil 1/4 cup, chopped: Adds that perfect pop of herby flavor.
  • Fresh thyme 1 tbsp, chopped: Contributes a slightly earthy and peppery note.
  • Salt and freshly ground black pepper: To taste of course!
  • Olive oil 1 tbsp: For searing the chicken.
  • All-purpose flour 1 tbsp: Optional, for thickening the sauce.

Instructions
 

  • Prepare the chicken: Season the chicken breasts generously with salt and pepper. Pat them dry with paper towels for even browning.
  • Sear the chicken: Heat the olive oil in a large skillet over medium-high heat. Sear the chicken breasts for about 3-4 minutes per side, until nicely browned. Tip: Don't overcrowd the pan. Work in batches if necessary for even searing.
  • Sauté the garlic: Add the butter to the skillet and melt it. Add the minced garlic and sauté for about 30 seconds, until fragrant. Tip: Don't burn the garlic; it will become bitter.
  • Deglaze the pan: Pour in the white wine, scraping up any browned bits from the bottom of the pan. Let it simmer for a minute or two, allowing the alcohol to cook off.
  • Add the broth and Boursin: Stir in the chicken broth. Bring to a gentle simmer. Reduce heat to low, add the Boursin cheese, and stir until it's completely melted and incorporated into the sauce.
  • Simmer the chicken: Return the seared chicken breasts to the skillet. Reduce the heat to low, cover, and simmer for about 10-15 minutes, or until the chicken is cooked through and the juices run clear. Tip: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
  • Stir in the herbs: Stir in the fresh basil and thyme. Season with additional salt and pepper to taste. If you prefer a thicker sauce, whisk in a tablespoon of all-purpose flour at this stage.
  • Serve: Serve the chicken immediately over your favorite pasta, rice, or mashed potatoes. Garnish with extra fresh herbs if desired.