I recently made this creamy Boursin chicken and loved how effortlessly it turned simple chicken into a rich, restaurant-style dish. The Boursin melts into a velvety sauce that tastes indulgent but comes together quickly, making it perfect for both busy evenings and relaxed weekend dinners.
Why You’ll Love This Recipe
I love that this dish requires minimal prep yet delivers maximum flavour. The creamy herb-garlic sauce feels luxurious, the chicken stays tender, and the whole recipe uses just one pan. It’s versatile, comforting, and pairs beautifully with almost any side I feel like serving.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 package Boursin Garlic & Fine Herbs cheese (5.2 oz)
1 tablespoon chopped fresh parsley (optional for garnish)
Optional additions: 1/4 cup finely chopped onion or shallots; 2 cups fresh spinach
Directions
Pat the chicken dry. Season both sides with garlic powder, salt and pepper. If the chicken breasts are thick, I slice them in half horizontally so they cook more evenly.
Heat the olive oil (and butter, if using) in a large skillet over medium-high heat. Add the chicken and sear until golden on the first side, then flip and cook until the chicken reaches about 165°F. Remove the chicken from the pan and set aside.
If using onion or shallots, sauté them in the same skillet for 2–3 minutes until softened.
Pour in the chicken broth and scrape up any browned bits. Reduce the heat to medium-low.
Add the Boursin cheese and stir until fully melted and the sauce becomes smooth and creamy. If I want the sauce thinner, I add a splash more broth; to thicken, I let it simmer a little longer.
Return the chicken to the skillet, spoon the sauce over the top, and let it warm through for a couple of minutes.
Garnish with parsley and serve immediately.
Servings And Timing
Serves: 4
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
Replace chicken breasts with chicken thighs for extra juiciness.
Use a different Boursin flavour, such as Shallot & Chive.
Add fresh spinach to the sauce in the final few minutes.
Serve over pasta, mashed potatoes or rice for a heartier meal.
Try adding mushrooms for extra savouriness.
Storage/Reheating
Store leftovers in an airtight container in the fridge for 3–4 days.
Reheat gently on the stove over low heat, adding a splash of broth if the sauce thickens.
Microwave in short intervals, stirring in between.
I avoid freezing this dish because cream sauces tend to separate, but if needed, thaw overnight and reheat slowly.
FAQs
How do I make sure the chicken stays tender?
I make sure not to overcook it; once it hits 165°F, I remove it promptly and let the sauce finish the work.
Can I make the sauce thicker?
Yes — I let it simmer a bit longer or add less broth to start with. The Boursin naturally thickens the sauce as it melts.
Can I use cream cheese instead of Boursin?
I can, but I’ll add garlic and herbs to replicate the flavour. The texture stays similar, but the herb blend won’t be identical.
What sides go best with this dish?
I love serving it with mashed potatoes, rice, buttered noodles or roasted vegetables. Anything that catches the sauce works beautifully.
Can I prep this ahead of time?
Yes — I cook the chicken and sauce separately, then combine them just before serving so the chicken stays moist and the sauce maintains its texture.
Conclusion
I enjoy this creamy Boursin chicken because it’s easy, flavorful and elegant without being complicated. The sauce alone feels like something from a cosy French bistro, yet it comes together in minutes. It’s a recipe I return to often when I want a satisfying dinner that feels special with minimal effort. Let me know if you’d like a printable recipe card or meal-pairing ideas.
A quick and elegant one-pan chicken dish with a creamy Boursin cheese sauce. Tender chicken breasts are seared and simmered in a rich, garlic-herb infused sauce, perfect for pairing with your favorite sides.
1 package Boursin Garlic & Fine Herbs cheese (5.2 oz)
1 tablespoon chopped fresh parsley (optional for garnish)
Optional additions: 1/4 cup finely chopped onion or shallots; 2 cups fresh spinach
Instructions
Pat chicken dry and season with garlic powder, salt, and pepper. Slice thick breasts in half for even cooking.
Heat olive oil (and butter if using) in a skillet over medium-high heat. Sear chicken until golden and cooked through (165°F), then remove from skillet.
If using onion or shallots, sauté in the same pan for 2–3 minutes.
Pour in chicken broth, scraping up browned bits. Reduce heat to medium-low.
Add Boursin cheese and stir until fully melted and sauce is smooth. Adjust thickness with more broth or reduce longer.
Return chicken to skillet, spoon sauce over the top, and warm through for 2–3 minutes.
Garnish with parsley and serve immediately.
Notes
Use chicken thighs instead of breasts for extra juiciness.
Try other Boursin flavors like Shallot & Chive for variety.
Add fresh spinach or mushrooms to the sauce near the end.
Serve over mashed potatoes, pasta, rice, or roasted vegetables.
Reheat gently to prevent sauce separation; avoid freezing if possible.
