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This creamy Boursin chicken is one of those dinners that looks and tastes a little fancy but is actually incredibly easy to make. Juicy pan-seared chicken is simmered in a rich garlic and herb Boursin sauce until tender and perfectly coated.
I love serving it over creamy mashed potatoes with green beans on the side because the potatoes soak up all that delicious sauce.
Table of Contents
Ingredient Notes
See the recipe card below for ingredient quantities and complete instructions.
- Chicken – Boneless skinless chicken breasts work perfectly here. If they’re very thick, slice them in half horizontally so they cook quickly and evenly.
- Boursin Cheese – I recommend the Garlic & Fine Herbs variety. It gives the sauce its creamy texture and adds garlic and herb flavor at the same time.
- Heavy Cream – Helps loosen the Boursin cheese and turns it into a smooth, velvety sauce.
- Chicken Stock – Adds flavor and keeps the sauce from becoming overly thick or rich.
- Garlic – Yes, Boursin already contains garlic, but a little fresh garlic makes the sauce even better.
What Does Boursin Chicken Taste Like?
If you love creamy garlic chicken, you’re going to love this. Boursin cheese is already packed with garlic and herbs, so it creates a sauce with tons of flavor without requiring a long list of ingredients.
The sauce is creamy, savory, garlicky, and slightly tangy, while the seared chicken adds plenty of flavor to the pan.
Why You’ll Love This Recipe
- Easy enough for a weeknight but elegant enough for entertaining.
- The Boursin melts right into the sauce, making it extra creamy without much effort.
- It’s easy to customize with spinach, mushrooms, asparagus, or your favorite vegetables.
Top Tips
- Don’t overcrowd the skillet. If your chicken pieces are large, cook them in batches so they sear instead of steam.
- For the best sear, pat the chicken dry before seasoning. The skillet and oil/butter must be hot before adding the chicken.
- Let the chicken develop some color. Those browned bits left behind in the skillet add a ton of flavor to the sauce.
- Lower the heat before adding the Boursin and cream. You want the sauce to gently simmer rather than aggressively boil.
- If the sauce gets too thick, add a splash of chicken stock until it reaches your desired consistency.
- Taste before adding additional salt to the sauce. Boursin cheese and chicken stock both contain salt, so you may not need much.
FAQs:
Can I use chicken thighs instead?
Yes, this recipe will be great with chicken thighs. Simply adjust the cooking time as needed based on thickness.
What can I serve with this meal?
Serve with mashed potatoes, buttered pasta, or rice with a green veggie or side salad.
Storage…
Allow the chicken to cool slightly. Place chicken in an airtight container in the fridge for up to 3 days.
To reheat:
Reheat the chicken and sauce gently in a skillet over medium-low heat, covered, until warmed through. Add a splash of broth or cream to thin the sauce if needed.
To microwave: Place on a microwave safe dish and reheat in the microwave in 30-45 second intervals, stirring the sauce between intervals, until heated through. Add a splash of broth or cream if needed.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. Also, please consider following me on Facebook or Pinterest!
Creamy Boursin Chicken
Ingredients
- 4 thin boneless skinless chicken breasts, (6-7 ounces each) or 2 large chicken breasts, sliced in half lengthwise.
- 1 teaspoon Italian seasoning
- 2 tablespoons olive oil, divided
- 1 tablespoon unsalted butter
- 1 large shallot, finely diced
- 2 garlic cloves, minced
- 1 ¼ cups chicken broth
- 1 5.3 ounce package Boursin Garlic & Fine Herbs, softened
- ¼ cup heavy cream
- ½ teaspoon cornstarch
- 1 teaspoon water
- salt and pepper to taste
- 2 teaspoons chopped fresh parsley
Instructions
- Pat chicken breasts dry with paper towels. Season both sides with Italian seasoning, Kosher salt and freshly cracked pepper.
- Heat a large cast iron or stainless-steel skillet over medium-high heat. Add the olive oil and butter.
- Once the butter is foaming, add the chicken. Cook for 3-4 minutes per side, until deeply golden and the thickest part of the chicken’s internal temperature reaches 165°F. Depending on the thickness of the chicken, you may need to reduce the heat to medium-low or low and cover the skillet with a lid to finish cooking.
- Transfer the chicken to a plate and tent loosely with foil to keep warm.
- Add the shallot to the skillet and cook for 2-3 minutes, until softened. Add the garlic and cook for 30 seconds until fragrant.
- Stir in the chicken broth, scraping up the browned bits from the skillet. Simmer for 3-4 minutes to reduce the broth slightly.
- Reduce heat to medium-low. Stir in the Boursin cheese until smooth and fully incorporated, then stir in the heavy cream. For a thicker sauce, make a cornstarch slurry by mixing together 1/2 tsp cornstarch and 1 tsp water in a small bowl. Stir the slurry into the sauce and simmer for 1-2 minutes, until slightly thickened.
- Return the chicken to the skillet and spoon the sauce over each piece. Gently simmer for 2-3 minutes to warm the chicken and coat with the sauce.
- Garnish with fresh chopped parsley and serve over mashed potatoes.
Notes
- Don’t overcrowd the skillet. If your chicken pieces are large, cook them in batches so they sear instead of steam.
- For the best sear, pat the chicken dry before seasoning. The skillet and oil/butter must be hot before adding the chicken.
- Let the chicken develop some color. Those browned bits left behind in the skillet add a ton of flavor to the sauce.
- Lower the heat before adding the Boursin and cream. You want the sauce to gently simmer rather than aggressively boil.
- If the sauce gets too thick, add a splash of chicken stock until it reaches your desired consistency.
- Taste before adding additional salt to the sauce. Boursin cheese and chicken stock both contain salt, so you may not need much.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Truly incredible! I didn’t have heavy cream on hand so just added a bit of half and half and it was so good anyway!