Next, in the same skillet (don’t clean it—those brown bits add flavor!), I toss in the minced garlic. I sauté it for about a minute until it’s fragrant, being careful not to let it burn. Then, I pour in the heavy cream, letting it simmer gently while I scrape the bottom of the pan to incorporate all the tasty bits. At this stage, I add the Boursin cheese, stirring until it melts into the cream, creating a luscious sauce that feels like a warm hug.
Once the sauce is well-combined and smooth, I return the chicken to the skillet to coat it in that creamy goodness. I let everything simmer together for a few minutes so the chicken can absorb some of the flavors. Finally, I garnish with fresh parsley, which not only adds a pop of color but also a fresh bite that balances the richness of the dish.
It’s truly a quick process, and the end result is so satisfying! I usually set the table during these last few minutes because the anticipation of diving into a delicious meal is half the fun.
Pro Tips for Best Results
When it comes to using Boursin cheese, I’ve tried a few different flavors, and while the garlic & fine herbs is my go-to, I found that the nutty flavor of the shallot variation adds an interesting twist! Each brings its own character to the dish, so don’t be afraid to experiment.
Also, to ensure your chicken remains moist, remember not to overcook it. I’ve learned the hard way that chicken can dry out quickly if left cooking for too long. Using an instant-read thermometer helps—an internal temperature of 165°F is just perfect.
Lastly, I love to add a splash of white wine to the sauce for an extra layer of flavor. It elevates the dish, making it feel even more gourmet. If I have some leftover wine from dinner, I’ll pour a bit into the skillet after the garlic.
Common Mistakes to Avoid
One common mistake I made when first trying this recipe was not letting the chicken rest after cooking. The juices need a moment to redistribute, and if you slice right in, you’ll end up with a drier piece of chicken. Now, I always set the chicken aside for at least five minutes before I dive in.
Another thing to watch out for is not stirring the sauce enough. If the cream sits too long and the heat is too high, it can curdle, which is something no one wants! I’ve salvaged it before, but it’s much easier to just keep an eye on it and stir frequently.
I also want to mention the importance of seasoning. I’ve been guilty of skimping on salt and pepper, thinking the cheese would be salty enough. While Boursin packs a punch, a little extra seasoning can genuinely elevate the dish’s flavors. Taste as you go—trust me, your palate will thank you!
Lastly, be careful with the garlic. It’s easy to get carried away, as I sometimes do! I once added way too much, and while it was still tasty, the overwhelming garlic flavor overpowered everything. Stick to the 3 cloves as mentioned unless you’re a serious garlic lover. (See the next page below to continue…)