Mediterranean Chicken in Boursin Sauce with Garlic and Fine Herbs—rich, creamy, and infused with Mediterranean flavors.
Ingredients (Serves 4)
For the Chicken:
4 boneless, skinless chicken breasts (or thighs)
2 tbsp olive oil
1 tsp smoked paprika
1 tsp dried oregano
1 tsp garlic powder
Salt and black pepper, to taste
For the Sauce:
2 tbsp olive oil (or butter)
1 small onion, finely chopped
3 cloves garlic, minced
1 cup cherry tomatoes, halved
½ cup sun-dried tomatoes, chopped
½ cup chicken broth (or white wine)
1 (5.2 oz / 150 g) package Boursin Garlic & Fine Herbs cheese
½ cup heavy cream
½ tsp chili flakes (optional, for heat)
Garnish:
Fresh basil or parsley, chopped
Kalamata olives (optional)
Lemon wedges
Instructions
Prepare the Chicken:
Pat chicken dry and season with paprika, oregano, garlic powder, salt, and pepper.
Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden brown. Remove and set aside.
Make the Sauce:
In the same skillet, add olive oil or butter. Sauté onion until soft, about 3 minutes.
Stir in garlic, cherry tomatoes, and sun-dried tomatoes. Cook until tomatoes soften.
Deglaze with chicken broth (or wine), scraping brown bits from the pan. Let it simmer 2–3 minutes.
Creamy Boursin Base:
Lower heat to medium. Add the Boursin cheese and stir until melted into the sauce.
Pour in heavy cream and mix well. Simmer until slightly thickened.
Finish the Dish:
Return chicken to the skillet, spooning sauce over it. Let simmer for 5–7 minutes until chicken is fully cooked (internal temp 165°F / 74°C).
Taste and adjust seasoning. Add chili flakes if desired.
Serve:
Garnish with chopped basil or parsley. Add olives or a squeeze of lemon for brightness.
Pair with rice, pasta, couscous, or crusty bread.
Serving Suggestion
Serve with a side of roasted vegetables or a Mediterranean salad (cucumber, tomato, feta).
