Creamy Herb Boursin Chicken (Printer-Friendly Version)

# What You'll Need:

→ For the Chicken

01 - 4 boneless, skinless chicken breasts
02 - 1 teaspoon salt
03 - ½ teaspoon black pepper
04 - 1 teaspoon garlic powder
05 - ½ teaspoon paprika (optional, for color)
06 - 2 tablespoons olive oil
07 - 1 tablespoon butter

→ For the Boursin Cream Sauce

08 - 1 cup heavy cream
09 - ½ cup chicken broth
10 - 1 (5.2 oz) package Boursin cheese (Garlic & Fine Herbs flavor)
11 - ½ teaspoon Italian seasoning
12 - ¼ teaspoon red pepper flakes (optional, for spice)
13 - 1 teaspoon Dijon mustard
14 - 2 cloves garlic, minced
15 - ¼ cup Parmesan cheese, grated

→ For Garnish & Serving

16 - 2 tablespoons chopped fresh parsley
17 - 1 tablespoon grated Parmesan cheese
18 - Steamed vegetables, pasta, or mashed potatoes (for serving)

# Let's Cook!:

01 - Pat the chicken breasts dry with paper towels. Season both sides with salt, black pepper, garlic powder, and paprika
02 - In a large skillet, heat olive oil and butter over medium-high heat. Add the chicken breasts and sear for 4-5 minutes per side, until golden brown. Remove and set aside
03 - In the same skillet, reduce heat to medium and add minced garlic. Cook for 30 seconds until fragrant
04 - Pour in chicken broth, scraping up any browned bits from the bottom of the pan
05 - Stir in heavy cream and crumble the Boursin cheese into the pan. Stir until the cheese melts and creates a smooth sauce
06 - Add Italian seasoning, red pepper flakes, Dijon mustard, and Parmesan cheese. Simmer for 2-3 minutes to thicken slightly
07 - Return the chicken to the skillet, spooning sauce over each piece. Cook for 5-7 more minutes until chicken reaches 165°F (74°C) internal temperature
08 - Sprinkle with fresh parsley and extra Parmesan cheese. Serve over pasta, rice, mashed potatoes, or roasted vegetables

# Cook's Notes:

01 - Boursin cheese is a soft, creamy French cheese with herbs and garlic
02 - The sauce can be made lighter using half-and-half instead of heavy cream
03 - Internal temperature of chicken should reach 165°F (74°C)

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