Creamy Italian Cheese Chicken

Ingredients

• 2 pieces Boneless Skinless Chicken Breasts (trimmed and pounded to even thickness)
• 1 tsp Garlic Powder
• 1 tsp Onion Powder
• 1 tsp Paprika
• 1 tsp Salt
• 0.5 tsp Black Pepper (freshly ground)
• 2 tbsp Olive Oil (extra‑virgin preferred)
• 0.75 cup Heavy Whipping Cream
• 1 wheel Boursin Garlic & Herb Cheese (approx. 5.2 oz (150 g))
• 6 pieces Sun‑Dried Tomatoes (chopped)
• 0.25 cup Parmesan Cheese (freshly grated)
• 1 tsp Additional Salt (for the sauce)

Instructions

1. Trim, Pound & Season Chicken

   Place the chicken breasts on a cutting board, trim any excess fat, then cover with plastic wrap and pound with a meat mallet until about ½‑inch thick. Sprinkle both sides with garlic powder, onion powder, paprika, salt and black pepper; pat the seasoning into the meat.

   Time: PT5M

2. Pan‑Sear the Chicken

   Heat 2 tbsp olive oil in a skillet over medium heat. Add the seasoned chicken and cook for about 7 minutes on the first side, then flip and cook another 7 minutes until golden and the internal temperature reaches 165°F (74°C). Transfer the chicken to a baking sheet and keep warm.

   Time: PT14M

   Temperature: Medium heat

3. Prepare the Creamy Italian Cheese Sauce

   Without cleaning the pan, lower the heat to medium‑low and pour in ¾ cup heavy whipping cream. Add the whole wheel of Boursin cheese, chopped sun‑dried tomatoes, grated Parmesan, and 1 tsp salt. Stir continuously until the cheese fully melts and the sauce is smooth, about 4‑5 minutes.

   Time: PT5M

   Temperature: Medium‑low

4. Combine Chicken and Sauce

   Return the cooked chicken breasts to the skillet, spoon sauce over them, and let everything simmer gently for 2‑3 minutes so the chicken absorbs the flavors.

   Time: PT3M

   Temperature: Medium‑low

5. Plate and Serve

   Transfer the chicken to serving plates, drizzle the remaining sauce over the top, and garnish with freshly cracked black pepper or chopped fresh basil if desired. Serve immediately with a side of rice, pasta, or crusty bread.

   Time: PT1M

Nutrition Facts

Calories

615

Protein

60 g

Carbohydrates

10 g

Fat

40 g

Fiber

2 g

Ingredient Substitutions

• Instead of Boneless Skinless Chicken Breasts: Chicken thighs, boneless
• Instead of Garlic Powder: Fresh minced garlic (use 2 cloves)
• Instead of Onion Powder: Finely minced onion (1 tbsp)
• Instead of Paprika: Smoked paprika
• Instead of Salt: Sea salt
• Instead of Black Pepper: White pepper
• Instead of Olive Oil: Canola oil, vegetable oil
• Instead of Heavy Whipping Cream: Half‑and‑half, full‑fat coconut milk (for dairy‑free)
• Instead of Boursin Garlic & Herb Cheese: Cream cheese mixed with garlic & herbs
• Instead of Sun‑Dried Tomatoes: Roasted red pepper strips
• Instead of Parmesan Cheese: Pecorino Romano

Equipment Needed

• Cutting Board
• Chef's Knife
• Meat Mallet or Rolling Pin
• Skillet
• Measuring Cups and Spoons
• Wooden Spoon or Silicone Spatula
• Baking Sheet (optional)

Critical Steps — Do Not Skip

• Pounding the chicken to an even thickness
• Cooking the chicken just until 165°F to avoid dryness
• Melting the Boursin cheese slowly without boiling the sauce

Chef Tips from the Video

• Use a high‑quality Boursin garlic‑herb cheese for the best flavor and melt.
• Add a handful of fresh spinach to the sauce for extra color and nutrition.
• Finish with a drizzle of good extra‑virgin olive oil for a glossy finish.

Troubleshooting

Storage

Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on low heat, adding a splash of cream if needed.

Freezer: Not recommended; the cheese sauce may separate after freezing.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• The cheese sauce can be prepared up to 2 hours ahead; keep warm on the stovetop or reheat gently.
• Cooked chicken can be refrigerated and reheated in the sauce; avoid over‑cooking when reheating.

Frequently Asked Questions