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This creamy Boursin Chicken comes together with handful of everyday ingredients. This recipe features tender chicken and a herby cream sauce you can make in 30 minutes or less.
Love Boursin cheese? Make homemade Boursin cheese, Boursin cheese pasta, or Boursin mashed potatoes next.
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If you’re a fan of creamy chicken recipes, try gluten-free chicken and dumplings, french onion chicken, this one pan creamy chicken and gnocchi.
My husband introduced me to Boursin cheese when we first met because his grandma has been making it homemade for years. It’s full of rich flavor and fine herbs that pair well with chicken, so I knew this Boursin chicken was a good idea.
Why You’ll Love This Boursin Chicken
- Boursin sauce is a quick hack for a no-fail cream sauce.
- Boursin adds tons of herbs and flavor to the dish.
- The velvety texture smothering the chicken is drool-worthy.
- It pairs well with most sides.
- Kids love it!
- Easy to make for busy weeknights.
What makes this recipe different (and delicious!): searing the chicken in the pan first to create fond (brown bites) to stir into the sauce. I learned this technique in a cooking Masterclass—it’s so good! I use it for French Onion Chicken too.
What Does Boursin Cheese Taste Like?
Boursin is a soft, mild, and light cheese infused with garlic and herbs. It’s a bit salty, with a slight tang (similar to cream cheese), and lots of herby flavor. It’s a spreadable cheese, which makes it a great ingredient to thicken soups and sauces.
Ingredients You Need
Here are the simple ingredients you need to grab at the grocery store for this creamy Boursin chicken recipe. Jump down to the recipe card for exact measurements.
- Chicken: we’re pan-frying boneless skinless chicken breasts. Cut them in half lengthwise (or buy chicken cutlets) to shorten the cook time.
- Boursin cheese: the main ingredient for this quick cream sauce! Use store-bought or make homemade Boursin cheese in less than 10 minutes.
- White wine or chicken broth: to deglaze the pan, but you can also swap it for double the amount of chicken stock.
- Spices and herbs: for even more herby flavor.
- Aromatics: fresh garlic cloves and shallots give the sauce depth and flavor.
- Oil and butter: Cook the chicken in olive oil then use the butter to richen the sauce.
How to Make Boursin Chicken
This is an overview with step-by-step photos. Jump to the recipe card for the full printable recipe.
- Season and sear the chicken: Pat the chicken dry coat with spices. Pan-sear it in a large skillet over medium-high heat for 3-4 minutes on each side until they’re golden brown and reach 165 degrees f. Transfer to a clean plate.
- Cook the onions: Melt butter in the pan, slice shallots, and cook them, and the garlic, in the butter for 2-3 minutes.
- Stir in the Boursin cheese: Deglaze the pan with wine and chicken broth then stir in the Boursin cheese until it’s melted and creamy.
- Nestle the chicken breast back into the pan: spoon the creamy herb sauce over the cooked chicken. Serve with fresh herbs and parmesan cheese.
FAQs and Troubleshooting
Boursin a creamy herb cheese made from a blend of fresh cow’s milk, cream, salt, pepper, garlic, and a mixture of herbs like chives, parsley, and tarragon. The cheese has a tangy, slightly salty taste with a creamy, smooth texture.
If you’re sensitive to salt, use reduced-sodium chicken broth. After testing this recipe several times, I decided to omit the salt in the chicken seasoning because Boursin contains enough salt on its own.
Recipe Tips and Variations
- Searing the chicken: Add a Tablespoon of water at a time to the pan if the outside of the chicken is searing faster than the inside cooks. You can cut the chicken in half to reduce cook time too.
- Add vegetables: Stir in fresh spinach after the Boursin melts.
- Try another protein: swap the chicken for shrimp, pork chops, or salmon (cook times will vary)
- Reduce the salt: use low-sodium chicken broth and don’t add any salt to the dish because there’s enough salt in Boursin cheese.
- Another Boursin flavor: I used original Boursin cheese, but they make several flavor variations you could try.
- Use a meat thermometer: always remove chicken just before 165°F so it’s tender and juicy.
What to Serve with Boursin Chicken
- Burst cherry tomatoes (see recipe card)
- Mashed potatoes (would Boursin mashed potatoes be too much—you decide). You could also use boxed mashed potatoes or air fryer smashed potatoes.
- Roasted veggies like roasted mini peppers, roasted broccoli and carrots, or crispy carrot fries.
- Add some green veggies like air fryer asparagus or french green beans.
- Make a quick Boursin chicken pasta with extra sauce and cooked noodles (gluten-free if needed).
- Make a quick simple salad with herb vinaigrette.
Leftovers and Storage
It’s best served fresh, but you can store leftover boursin chicken in an airtight container in the fridge for up to 4 days.
I don’t recommend freezing this recipe because the consistency of the creamy sauce can change as it thaws.
To reheat, warm the chicken and sauce in a saucepan over medium-low heat. Add chicken broth or a splash of heavy cream to thin out the sauce as needed.
More Easy Chicken Recipes
Creamy Boursin Chicken Recipe
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Ingredients
- 4 (4-5 ounce ) boneless skinless chicken breasts (or 2 large breasts cut in half lengthwise)
- 2 Tablespoons extra virgin olive oil divided
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 teaspoon onion powder
- 2 Tablespoons unsalted butter
- 1 medium shallot thinly sliced
- 3 garlic cloves minced
- 1 (5.2-ounce) package Boursin cheese (or 2/3 cup homemade Boursin cheese)
- 1/4 cup white wine or more chicken broth
- 1/2 cup chicken broth (low-sodium if needed)
- 2 Tablespoons fresh parsley
- Toppings: parsley, chives, or parmesan cheese
Instructions
- Season the chicken: Pat the chicken dry on both sides, coat in olive oil and toss with the paprika, onion powder, garlic powder, and black pepper.
- Sear the chicken: Drizzle another Tablespoon of oil in a large saucepan or skillet over medium-high heat. Once it’s hot and shimmering, add the seasoned chicken and cook for 3-4 minutes on each side or until the internal temperature reaches just below 165°F and the chicken is golden brown. Add a splash of water a Tablespoon at a time to deglaze the pan if the outside is browning too fast.
- Cook the onion and garlic: Turn the heat down to medium heat and melt the butter. Add the shallots and cook to soften for 2-3 minutes then add the minced garlic and cook for another minute until it's fragrant.
- Make the cream sauce: Pour in the white wine and scrape the brown bits off the bottom to deglaze the pan. Add the chicken broth then the wheel of Boursin cheese and stir to melt. Simmer over medium-low to thicken slightly then stir in the parsley.
- Cover the chicken and serve: Nestle the chicken breast back into the pan and spoon the creamy sauce on top of each piece of chicken. Serve it right away with more chopped parsley, chives, or parmesan cheese.
Notes
Video
Equipment
- Large skillet like a cast-iron skillet
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tasty and flavorful – husband liked it, daughter thought too salty. Am wondering if the combination of Boursin and added salt caused the sodium overload.
Will make again and plan to eliminate salt and increase chicken broth. Might go with a little heavy cream, as well.
Thanks for the feedback, Ann! Were you also using low sodium chicken broth? Salt can definitely be a personal preference, so adding less is a good idea. Hope you make it again!
can red wine be used instead of white??
Quick and flavorful
The bit about a teaspoon of salt is akin to domestic terrorism. The cheese has salt, I would go down to a 1/4 teaspoon at most.