Boursin Chicken is a creamy, decadent skillet dinner that turns a few simple ingredients into an irresistible meal. Juicy pan-seared chicken breasts simmered in a luxurious Boursin cheese sauce with garlic and herbs—this recipe is pure comfort and elegance in under 30 minutes. Whether you’re looking to impress guests or whip up a cozy weeknight dinner, this dish delivers big flavor with minimal effort.
What Makes This Dish Special?
Boursin cheese is the star of the show. This soft, herby cheese melts into the pan to create a creamy, velvety sauce that coats the chicken perfectly. It adds all the flavor you need—no need to reach for a spice rack. The result? A restaurant-worthy chicken dinner that feels indulgent but is surprisingly easy to make. Plus, it pairs with everything from mashed potatoes to pasta or a simple green salad.
Cooking Time
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 4
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and black pepper, to taste
- 3 cloves garlic, minced
- 1 package (5.2 oz) Boursin Garlic & Fine Herbs cheese
- ½ cup chicken broth
- ½ cup heavy cream
- Optional: fresh chopped parsley for garnish
Instructions
1. Sear the Chicken
Season chicken breasts on both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes per side, or until golden and cooked through. Remove from skillet and set aside.
2. Make the Sauce
Lower heat to medium. Add garlic to the skillet and sauté for 1 minute until fragrant. Stir in the chicken broth and scrape up any browned bits from the bottom.
3. Melt the Boursin
Add Boursin cheese and heavy cream to the skillet. Stir until the cheese melts and the sauce becomes smooth and creamy.
4. Return the Chicken
Add the chicken back to the pan, spoon the sauce over each piece, and simmer for 2–3 minutes to heat through and let the flavors meld.
5. Serve
Garnish with fresh parsley if desired and serve warm over mashed potatoes, pasta, rice, or steamed vegetables.
Variations
- Mushroom Boursin Chicken: Add sliced mushrooms with the garlic for an earthy twist.
- Spinach Version: Stir in fresh spinach just before adding the chicken back to the skillet.
- Lighter Option: Use half-and-half instead of heavy cream.
- Boursin Alternatives: Try the Shallot & Chive or Basil & Chive flavors for something different.
Equipment You’ll Need
- Large skillet
- Tongs or spatula
- Measuring cups and spoons
- Knife and cutting board
Nutritional Information (Approx. Per Serving)
- Calories: 420
- Protein: 35g
- Carbohydrates: 4g
- Fat: 28g
- Fiber: 0g
- Sugar: 1g
Storage Tips
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently on the stovetop over low heat, adding a splash of broth or cream if needed.
- Freezing: Not recommended, as creamy sauces may separate when reheated.
My Cooking Experience
This Boursin Chicken quickly became one of my favorite “fancy-but-easy” meals. It’s the kind of dish that makes you feel like a chef without breaking a sweat. The sauce is so flavorful that I always make a little extra to pour over sides like mashed potatoes or roasted veggies. It’s also a reliable hit with guests—they always ask what’s in the sauce!
Conclusion
Boursin Chicken is a creamy, flavorful dinner that checks all the boxes—easy to make, full of bold flavor, and perfect for any night of the week. Whether you’re cooking for two or feeding the family, this dish is a guaranteed winner that’s sure to end up in your regular rotation.
best boursin chicken
Ingredients
Method
- Season chicken breasts on both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5–6 minutes per side, or until golden and cooked through. Remove from skillet and set aside.
- Lower heat to medium. Add garlic to the skillet and sauté for 1 minute until fragrant. Stir in the chicken broth and scrape up any browned bits from the bottom.
- Add Boursin cheese and heavy cream to the skillet. Stir until the cheese melts and the sauce becomes smooth and creamy.
- Add the chicken back to the pan, spoon the sauce over each piece, and simmer for 2–3 minutes to heat through and let the flavors meld.
- Garnish with fresh parsley if desired and serve warm over mashed potatoes, pasta, rice, or steamed vegetables.
Notes
- Refrigerator: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm gently on the stovetop over low heat, adding a splash of broth or cream if needed.
- Freezing: Not recommended, as creamy sauces may separate when reheated.
