Description
A cozy weeknight meal featuring juicy chicken, creamy Boursin cheese, and roasted garlic, all made in one pan for minimal cleanup.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1 to 1.25 lbs total)
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 5 oz Boursin cheese (garlic & herb variety)
- 1/2 cup chicken broth (low-sodium if preferred)
- 1/2 cup heavy cream or half-and-half
- 2 cloves garlic, minced (about 1 teaspoon)
- 1 teaspoon dried thyme or 1 tablespoon fresh, chopped
- 1 tablespoon butter (unsalted)
- Fresh parsley, chopped (optional garnish)
- Lemon wedges (optional garnish)
Instructions
- Preheat the oven to 375°F (190°C). Pat the chicken dry and season both sides with salt and pepper.
- Heat an oven-safe skillet over medium-high and add the olive oil. Sear the chicken 2–3 minutes per side until golden brown. Transfer the chicken to a plate.
- Lower the heat to medium, add the butter, and sauté the minced garlic until fragrant (about 30 seconds). Pour in the chicken broth and scrape any browned bits from the pan.
- Stir in the heavy cream and thyme, then add the Boursin cheese by spoonfuls. Stir until the cheese melts into a smooth sauce. Season to taste.
- Return the seared chicken to the skillet, spoon some sauce over each piece, then transfer the whole pan to the oven. Bake for 12–15 minutes until the chicken reaches 165°F (74°C).
- Remove from oven and let rest for 5 minutes. Spoon extra sauce on top and sprinkle with chopped parsley and a squeeze of lemon if desired.
Notes
Serve over buttered egg noodles, mashed potatoes, or with a side of steamed green beans. The dish can be made ahead and reheated for serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 120mg