Description
This creamy lemon herb chicken with Boursin sauce is an easy, flavorful sheet pan dinner perfect for beginner cooks. Rich, indulgent, and quick to make.
Ingredients
Scale
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 tbsp olive oil or butter
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 package (5.2 oz) Boursin Cheese with Garlic and Fine Herbs
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp dried thyme or smoked paprika (optional)
- 1 tbsp fresh parsley or lemon zest (for garnish)
- 2 cloves garlic, minced
Instructions
- Pat the chicken breasts dry and season both sides with salt, pepper, and thyme or smoked paprika.
- Heat olive oil or butter in a large skillet over medium-high heat. Sear the chicken breasts for 4–5 minutes on each side until golden brown. Remove and set aside.
- Lower the heat to medium. Add minced garlic and sauté for 30 seconds until fragrant.
- Pour in chicken broth, scraping the bottom of the pan to deglaze. Stir in heavy cream and Boursin cheese until fully melted and the sauce is smooth.
- Return the chicken to the skillet and simmer on low heat for 5–7 minutes, or until fully cooked (internal temp 165°F).
- Garnish with parsley or lemon zest and serve warm with your favorite side.
Notes
- Use a meat thermometer to avoid overcooking the chicken.
- Let Boursin come to room temperature for easier melting.
- For a thicker sauce, simmer longer or use a cornstarch slurry.
- Add spinach, mushrooms, or asparagus for extra veggies.
- Leftovers store well for up to 3 days and reheat best on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450
- Sugar: 1g
- Sodium: 750mg
- Fat: 31g
- Saturated Fat: 15g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 38g
- Cholesterol: 140mg