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This is weeknight luxury with zero faff: juicy, golden chicken breasts nestled in a silky garlic-herb sauce that tastes restaurant-worthy but cooks in one pan. Use classic Boursin for instant flavour or everyday cream cheese boosted with herbs and lemon, the result is a velvety, spoon over everything sauce that feels special without being heavy. It’s the kind of comforting, crowd-pleasing dinner people make once and keep on repeat.

Ingredients

4 small chicken breasts (about 600–700 g total), patted dry

1 tsp fine sea salt, ½ tsp black pepper
1 Tbsp olive oil
1 Tbsp unsalted butter
2 garlic cloves, finely minced
120 ml (½ cup) low-sodium chicken stock
Choose one (A or B):
A) Boursin option: 150 g (5.3 oz) Boursin Garlic & Fine Herbs
B) Cream-cheese option (“Boursin-style”): 115 g (4 oz) cream cheese (softened) + 1–2 Tbsp milk, 2 Tbsp finely chopped parsley/chives (or 1 tsp Italian seasoning), 1 small garlic clove finely minced (or ¾ tsp garlic powder), ¼ tsp onion powder, pinch of salt
60–120 ml (¼–½ cup) double cream or evaporated milk (start with 60 ml; add to taste)
1 tsp Dijon mustard
1 Tbsp lemon juice (plus more to taste)
2 handfuls baby spinach (optional)
Fresh parsley or chives, finely chopped (to finish)

Equipment

Large frying pan/skillet (non-stick or cast iron)
Instant-read thermometer (helpful)

Timings

Prep: 5 minutes
Cook: 15 minutes
Total: 20 minutes

Servings

Serves 4

Instructions

Season & sear (6–8 min): Season chicken with salt and pepper. Heat oil and butter in a large skillet over medium-high. Sear chicken 3–4 minutes per side until deep golden (internal temp ~68–70 °C / 155–160 °F; it will finish in the sauce). Transfer to a plate.

Build the sauce (3–4 min): Lower heat to medium. Add garlic; cook 30 seconds. Pour in stock, scraping up browned bits.
- If using Boursin: Stir it in to melt smoothly.
- If using cream cheese: Whisk in cream cheese + 1 Tbsp milk until silky; add another Tbsp milk if needed. Stir in herbs, garlic/onion powders (if using) and a pinch of salt.
  Add cream (start with 60 ml) and Dijon; simmer gently until glossy.
Finish (3–4 min): Return chicken (and juices) to the pan; simmer 2–3 minutes until the sauce thickens slightly and chicken reaches 74 °C / 165 °F. Stir in lemon juice and spinach (if using) just until wilted.

Taste & serve: Adjust salt, pepper and lemon. Scatter with parsley/chives and spoon sauce generously over the chicken.

Nutrition (approx. per serving)

(Boursin or cream-cheese versions are similar; cream-cheese may be ~10–20 kcal higher depending on cream used.)

Calories	Fat	Carbs	Protein
~500 kcal	~31 g	~5 g	~46 g

Hints & Swaps

Lighter sauce: Use evaporated milk instead of cream; simmer 1–2 extra minutes to thicken.

Extra oomph: 1–2 Tbsp finely grated Parmesan deepens savoury notes (especially in the cream-cheese version).
Veg boost: Add sliced mushrooms with the garlic, or stir peas through at the end.
Make-ahead: Sear chicken up to 1 day ahead. Reheat gently in the finished sauce, adding a splash of stock if needed.