Ingredients:

  • 4 (6 oz / 170g) bone-in, skin-on chicken thighs
  • 1 tsp (5g) kosher salt
  • 1/2 tsp (2g) cracked black pepper
  • 1 tbsp (14g) olive oil
  • 4 oz (113g) Boursin Garlic & Fine Herbs cheese, softened
  • 1/2 cup (120ml) low-sodium chicken broth
  • 1/4 cup (60ml) heavy cream
  • 3 cloves (9g) garlic, minced
  • 1 tbsp (15g) unsalted butter
  • 2 tbsp (8g) fresh parsley, chopped

Instructions:

  1. Pat the chicken thighs bone-dry with paper towels. Season generously with salt and pepper.
  2. Heat olive oil in a 12-inch cast iron skillet over medium-high heat until shimmering. Place thighs skin-side down and sear for 6-8 minutes without moving them, until the skin is mahogany-colored and releases easily from the pan.
  3. Flip the chicken and sear for another 3-4 minutes. Remove chicken to a plate.
  4. Reduce heat to medium. Add butter to the remaining chicken fat; once bubbling, sauté the minced garlic for 60 seconds until fragrant.
  5. Pour in the chicken broth, scraping the bottom of the pan to release the browned bits (fond).
  6. Whisk in the heavy cream and softened Boursin cheese. Stir continuously on low-medium heat until the cheese is melted and the sauce is smooth and simmering gently.
  7. Return the chicken thighs and any accumulated juices to the pan. Spoon the sauce over the meat and simmer for 3-5 minutes, or until the internal temperature reaches 165°F (74°C).
  8. Garnish with chopped fresh parsley before serving.