This easy Boursin Chicken only requires a few ingredients and features tender chicken and a velvety cream sauce. It's a quick hack for a no-fail cream sauce, making it an easy weeknight meal the whole family will request. I guarantee you won’t be able to put your fork down!
If you're a fan of creamy chicken recipes, you'll love this recipe for gluten-free chicken and dumplings, or 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. Of course, we're using my favorite technique to deepen the flavor of sauces and soup: searing the chicken in the pan first. We do this in this french onion chicken to create 'fond' (brown bits) to deglaze the pan.
Tell Me About This Boursin Chicken
- Flavorful seasoning: Boursin cheese is already an herb cheese, which adds a lot of herb flavor to the dish. When combined with the additional seasoning on the chicken, it results in so much flavor.
- Creamy sauce: The creamy Boursin cheese adds richness and depth of flavor. The cheese creates a smooth and velvety texture that coats the chicken perfectly.
- Moist and tender chicken: Pan- sear the chicken to lock in moisture and create a crispy golden-brown crust. No dry rubbery chicken here!
- Easy to make: Boursin chicken is a relatively simple dish to prepare, which makes it an appealing option for busy weeknights. The ingredients are easy to find and the dish comes together quickly, making it a great choice for a satisfying and flavorful meal.
Grab These Ingredients
Here are the simple ingredients for this creamy Boursin chicken recipe. Most are pantry staples and easy (and affordable) to find in your local grocery store. Jump down to the recipe card for exact measurements.
- Chicken: The main ingredient is boneless skinless chicken breast, but you can also use boneless skinless chicken thighs. We're cutting them in half horizontally to create chicken cutlets so they cook quickly.
- Boursin cheese: this soft and creamy cheese is flavored with garlic and herbs. It's similar in consistency to cream cheese and thickens soups and sauces the same way, like in this slow cooker buffalo chicken chili.
- White wine and/or chicken broth: use white wine to deglaze the pan and add bold flavor, but you can also swap it for double the amount of chicken stock.
- Spices and herbs: We're seasoning the chicken with extra spices and adding fresh thyme to the sauce for even more herby flavor.
- Aromatics: fresh garlic cloves, fresh herbs, and shallots give the sauce depth and flavor.
- Oil and butter: Cook the chicken in oil then use the butter to richen the sauce.
How to Make Boursin Chicken
The full printable recipe is below, but let’s walk through the steps with some photos and a video so you have a clear idea of what to expect. This recipe is really easy and these step-by-step instructions will make it turns out every time.
Video: Watch How to Make Boursin Chicken
Pat the chicken dry on both sides then place it in a medium bowl with olive oil. Sprinkle it with spices and toss it to coat each side of the chicken breast in the seasoning.
Pan-sear the chicken in a large skillet over medium-high heat for 3-4 minutes on each side until they’re deeply golden brown and the internal temp reaches 1605 degrees f, to allow for 5-10 minutes of carryover cooking.
Success tip: If the outside of the chicken is browning too much before the chicken is cooked all the way through you can add a tablespoon or two of water to the pan at a time.
Remove the chicken to a clean plate then add butter to the pan and turn it down to medium heat. Stir in the shallots to soften for 2-3 minutes then cook the minced garlic for another 1-2 minutes.
Deglaze the pan with white wine (or chicken broth), then stir in chicken broth. Place the wheel of Boursin cheese in the center and stir it around to melt and thicken the sauce. Finish the sauce with fresh parsley for brightness.
Nestle the chicken breast back into the pan with the creamy herb sauce and spoon the creamy sauce on top of each. Serve it right away with parmesan cheese, more chopped parsley, or fresh chives.
Boursin cheese is a creamy, spreadable 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.
Boursin cheese originated in France in 1957. Today, a French company Bel Group produces Boursin cheese. It's widely available in grocery stores, online, and specialty cheese shops.
Boursin cheese gets its name from its creator, Francois Boursin, who was a cheese maker in Normandy, France. He invented the cheese in 1957, using the classic Boursin ingredients we all know and love.
- Slice the chicken breast in half to create chicken cutlets. The thinner chicken ensures tit cooks evenly and stays moist. If one end of the chicken is thicker, place plastic wrap on top and pound it down with the back of a pan to even thickness.
- If the chicken is starting to brown/burn before the center is cooked, add water to the pan a few tablespoons at a time.
- Finish the sauce with dd some chopped spinach at the end of the sauce for some extra greens and fiber.
What to Serve with Boursin Chicken
A creamy chicken recipe is versatile enough for many sides, including roasted veggies, salads, potatoes, and more. Here are some of the best boursin chicken side dishes:
- Roasted cherry tomatoes (see recipe notes for instructions on roasted tomatoes you see in these photos).
- Mashed potatoes are always a delicious side to serve up with any excess sauce. Try these cauliflower mashed potatoes or just grab a box to keep it simple.
- Roasted pepper, like the yellow, orange, and red peppers in our roasted mini peppers recipe.
- Add some green veggies to your plate like air fryer asparagus or roasted green beans.
- Make some extra sauce and toss is with pasta then top the creamy pasta with the cooked chicken for a quick and easy Boursin chicken pasta.
Storing and Reheating
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.
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
More Easy Chicken Recipes
- Easy Pesto Chicken
- Gluten-Free Chicken and Dumplings
- French Onion Chicken Bake
- One Pan Creamy Chicken and Gnocchi
- 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 EACH: paprika, garlic powder, onion powder, and kosher salt
- 1/4 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 medium shallot or 1/2 white onion thinly sliced
- 3 garlic cloves minced
- 1 (5.2-ounce) package Boursin cheese
- 1/4 cup white wine (or chicken broth)
- 1/2 cup chicken broth
- 2 Tablespoons fresh parsley
- Toppings: parsley, chives, or parmesan cheese
- Large skillet like a cast-iron skillet
- Pat the chicken dry on both sides. If the chicken breasts are larger than 4-5 ounces, lay them flat on a cutting board and carefully slice the chicken in half lengthwise by holding the top of the chicken and cutting through the center parallel to the cutting board. Place the chicken in a medium bowl and drizzle it with olive oil then toss it quickly to coat the chicken. Sprinkle it with the paprika, onion powder, garlic powder, salt, and black pepper, and toss it again to coat the chicken in the spices.
- 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 until they’re deeply golden brown, crispy around the edges, and cooked all the way through. Remove the chicken when the internal temperature reaches approximately 160°F, to allow for 5 degrees of carryover cooking (the target temperature is 165°F). If the outside of the chicken is browning too much before the chicken is cooked all the way through you can add a tablespoon or two of water to the pan at a time. Remove the cooked chicken to a clean plate or cutting board.
- Turn the heat down to medium and add the butter to the pan and swirl around to cook and melt. 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.
- Pour in the white wine and scrape the brown bits off the bottom to deglaze the pan. Add the chicken broth and stir to combine then place the wheel of Boursin cheese in the center and stir it around until it's melted and the sauce thickens. Turn the heat down to low and stir in the fresh chopped parsley.
- Nestle the chicken breast back into the pan with the sauce and spoon the creamy sauce on top of each piece of chicken. Serve it right away with more chopped parsley, chives, or parmesan cheese.
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