Easy Boursin Chicken Recipe
Creamy, luxurious, and packed with herby, garlicky flavors, Boursin Chicken Recipe is the ultimate weeknight dinner with an elegant French-inspired twist. This restaurant-quality dish features tender chicken breasts nestled in a velvety sauce made with Boursin cheese, garlic, herbs, and a splash of white wine, all cooked to silky perfection in one skillet. It’s the kind of meal that makes your kitchen smell like a bistro and has everyone thinking you spent hours cooking.
Each forkful delivers a dreamy combination of textures—juicy seared chicken, rich creamy sauce, and fresh herb notes that dance on your palate. Whether you’re cooking for date night or elevating a regular Tuesday dinner, this chicken dish is as simple to make as it is impressive. Serve it with your favorite accompaniments like pasta, crusty bread, roasted vegetables, or mashed potatoes for a colorful, restaurant-worthy meal that feels like pure indulgence.
Why You’ll Love This Boursin Chicken Recipe
- Restaurant elegance at home: Impress guests or yourself with a dish that looks and tastes like fine dining without the complexity.
- Rich and creamy: Boursin cheese melts into a luscious sauce that clings to every bite of chicken beautifully.
- Ready in 30 minutes: Minimal prep and cook time means you can have this stunning dinner on the table fast.
- Versatile and adaptable: Use any Boursin flavor, swap proteins, or adjust herbs to match your preferences perfectly.
- One-pan magic: Everything cooks in a single skillet—less cleanup, more time enjoying your delicious creation.
Preparation Phase & Tools to Use (Essential Tools and Equipment, Plus Why They Matter)
Before diving into this delicious Boursin Chicken Recipe, having the right tools on hand will make everything smoother—from searing to saucing.
Essential Tools & Why You Need Them:
Large Oven-Safe Skillet (10-12 inch)
This is your workhorse. It goes from stovetop to oven if needed, distributes heat evenly, and provides enough space for searing chicken without crowding.
Mixing Bowl (medium size)
Perfect for seasoning chicken or whisking together sauce ingredients before adding to the pan.
Meat Thermometer
Takes the guesswork out of doneness. Chicken should reach exactly 165°F (74°C) for perfect juiciness without overcooking.
Tongs or Fish Spatula
Essential for flipping chicken gently without tearing the seared crust, keeping all those flavorful juices locked inside.
Measuring Cups & Spoons
Precision counts—especially for liquids like wine and cream that create the perfect sauce consistency.
Sharp Knife & Cutting Board
For trimming chicken, chopping fresh herbs, mincing garlic, or preparing any vegetables you’re serving alongside.
Having these items prepped and within reach makes the cooking process seamless and stress-free.
Preparation Tips
- Pound chicken to even thickness before cooking—this ensures uniform cooking and prevents dry edges with raw centers.
- Season generously with salt and pepper before searing to build flavor from the first step.
- Don’t move the chicken while searing—let it sit undisturbed for 4-5 minutes to develop that golden crust.
- Deglaze with wine to capture all the flavorful browned bits stuck to the pan—they’re liquid gold for your sauce.
- Let Boursin soften at room temperature for 15 minutes before adding to make it melt faster and more smoothly.
- Rest before slicing: Let the chicken sit for 5 minutes after cooking to allow juices to redistribute throughout the meat.
These small touches make a big difference in achieving silky sauce and perfectly cooked chicken.
Ingredients for This Boursin Chicken Recipe
Here’s everything you’ll need to bring this elegant, flavor-rich chicken to life. Most of the ingredients are simple staples, with Boursin cheese being the star ingredient.
For the Chicken:
- 4 boneless, skinless chicken breasts (about 1.5-2 lbs total)
- Salt and black pepper to taste
- 2 tablespoons olive oil or butter
- 3 cloves garlic, minced
- ½ cup dry white wine (or chicken broth)
- 1 package (5.2 oz) Boursin cheese (Garlic & Fine Herbs flavor recommended)
- ½ cup heavy cream or half-and-half
- ½ cup chicken broth
- 1 teaspoon Dijon mustard (optional, for depth)
- Fresh herbs for garnish (parsley, thyme, or basil)
For the Vegetable Add-Ins (Optional):
- 1 cup cherry tomatoes, halved
- 2 cups fresh spinach or baby kale
- ½ cup sun-dried tomatoes, chopped
- 8 oz mushrooms, sliced
Optional Garnishes:
- Fresh chopped parsley
- Cracked black pepper
- Grated Parmesan cheese
- Lemon zest
- Red pepper flakes (for heat)
- Fresh basil leaves
Everything in this list creates pure comfort—the creamy Boursin melts into the sauce while the chicken stays tender and juicy. The add-ins are optional but boost nutrition and color.
Step 1: Prepare and Season the Chicken
Pat the chicken breasts completely dry with paper towels. If they’re uneven in thickness, use a meat mallet to pound them to about ¾-inch thickness for even cooking. Season both sides generously with salt and freshly cracked black pepper.
Heat 2 tablespoons of olive oil or butter in a large skillet over medium-high heat until shimmering hot.
Step 2: Sear the Chicken
Add the seasoned chicken breasts to the hot skillet, leaving space between each piece. Sear without moving for 5-6 minutes until a golden-brown crust forms on the bottom. Flip carefully and cook the other side for another 5-6 minutes until the internal temperature reaches 165°F (74°C). Remove chicken from the skillet and set aside on a plate, tented loosely with foil.
Step 3: Build the Sauce Base
In the same skillet, reduce heat to medium and add the minced garlic. Sauté for 30-45 seconds until fragrant but not browned. Pour in the white wine to deglaze the pan, scraping up all the flavorful browned bits from the bottom with a wooden spoon. Let the wine simmer for 2-3 minutes until reduced by half.
Step 4: Create the Creamy Boursin Sauce
Add the chicken broth, heavy cream, and Dijon mustard (if using) to the skillet. Stir well and bring to a gentle simmer. Break the Boursin cheese into chunks and add it to the sauce, whisking constantly until it melts completely and the sauce becomes smooth and creamy. This should take about 2-3 minutes. Taste and adjust seasoning with salt and pepper as needed.
If adding vegetables like spinach, cherry tomatoes, or mushrooms, stir them in now and cook for 2-3 minutes until wilted or softened.
Step 5: Combine and Serve
Return the seared chicken breasts to the skillet, nestling them into the creamy sauce. Spoon sauce over the top of each piece. Let everything simmer together for 2-3 minutes to marry the flavors and ensure the chicken is heated through.
Remove from heat, garnish generously with fresh chopped parsley, cracked black pepper, or lemon zest as desired. Serve immediately with pasta, rice, crusty bread, or your favorite side dish.
Notes
Boursin Flavor Variations: Try Boursin with Cracked Pepper, Shallot & Chive, or even the Truffle version for different flavor profiles—all work beautifully.
Wine Substitutions: If you prefer not to use wine, replace it with additional chicken broth plus a tablespoon of lemon juice for brightness.
Thickening the Sauce: If your sauce seems too thin, let it simmer uncovered for a few extra minutes, or whisk in a teaspoon of cornstarch mixed with water.
Watch Out for These Mistakes While Cooking
- Using cold chicken: Room temperature chicken cooks more evenly and sears better. Take it out of the fridge 15-20 minutes before cooking.
- Overcrowding the pan: Too many chicken breasts at once lowers the temperature and prevents proper browning. Cook in batches if necessary.
- Overcooking the chicken: Dry chicken ruins this dish. Use a thermometer and remove at exactly 165°F—carryover cooking will finish the job.
- Burning the garlic: Garlic burns quickly and turns bitter. Add it after lowering heat and watch it carefully.
- Not deglazing properly: Those browned bits are pure flavor. Use wine or broth and scrape vigorously to incorporate them into your sauce.
- Adding cold Boursin: Cold cheese takes longer to melt and can seize up. Let it come to room temperature first.
- Boiling the sauce too hard: High heat can cause the cream to separate or curdle. Keep it at a gentle simmer.
- Skipping the rest period: Cutting into chicken immediately releases all the juices. Be patient and let it rest.
What to Serve With Boursin Chicken Recipe?
This creamy and elegant chicken dish deserves equally delicious sides to complete the meal. Whether you’re going classic or creative, there’s a perfect pairing for every occasion.
8 Delicious Recommendations:
Buttered Egg Noodles
Wide egg noodles tossed in butter and parsley are the ultimate comfort side, perfect for soaking up that luscious sauce.
Garlic Mashed Potatoes
Creamy, fluffy mashed potatoes with roasted garlic create a dreamy combination with the rich Boursin sauce.
Roasted Asparagus with Lemon
Tender-crisp asparagus spears with a squeeze of fresh lemon add brightness and elegant simplicity.
Creamy Risotto
Parmesan risotto or mushroom risotto complements the French-inspired flavors while adding luxurious texture.
Crusty French Baguette
Warm, crusty bread is essential for mopping up every last drop of that incredible creamy sauce.
Caesar Salad
Crisp romaine, tangy dressing, and crunchy croutons provide a refreshing contrast to the rich chicken.
Sautéed Green Beans with Almonds
Crisp green beans with toasted almonds add color, crunch, and a nutty flavor that balances the creaminess.
Herb-Roasted Fingerling Potatoes
Golden roasted potatoes with fresh herbs echo the flavors in the Boursin cheese beautifully.
These pairings help round out the meal and bring bistro-quality dining straight to your table.
Storage Instructions
Boursin Chicken Recipe tastes wonderful reheated—and it stores beautifully for enjoying throughout the week.
How to Store:
Refrigerator: Let the chicken and sauce cool completely, then transfer to an airtight container. It will keep in the fridge for up to 3 days.
Freezer: For longer storage, place cooled chicken and sauce in freezer-safe containers, leaving space for expansion. Freeze for up to 2 months. Note that cream-based sauces can sometimes separate when frozen—whisk well when reheating.
Reheating:
Stovetop: Reheat in a skillet over medium-low heat, adding a splash of cream or broth to refresh the sauce, stirring gently until heated through.
Microwave: Heat individual portions on medium power for 2-3 minutes, stirring halfway through. Add a teaspoon of cream if the sauce seems thick.
Always ensure internal temperature reaches 165°F (74°C) when reheating.
Estimated Nutrition (Per Serving – Based on 4 Servings)
Please note this is an approximate breakdown and may vary based on exact ingredients used.
| Nutrient | Amount Per Serving |
|---|---|
| Calories | 465 |
| Protein | 42g |
| Carbohydrates | 6g |
| Dietary Fiber | 0g |
| Sugar | 2g |
| Total Fat | 28g |
| Saturated Fat | 14g |
| Unsaturated Fat | 12g |
| Trans Fat | 0g |
| Cholesterol | 165mg |
| Sodium | 520mg |
This dish delivers a protein-packed meal with rich, satisfying fats—perfect for a special dinner that keeps you full and happy.
Frequently Asked Questions
1. Can I make Boursin Chicken Recipe ahead of time?
Absolutely. You can sear the chicken and prepare the sauce up to 24 hours in advance. Store separately in the fridge, then combine and reheat gently when ready to serve.
2. Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless thighs work beautifully and stay even juicier. Cook for about 6-7 minutes per side until they reach 165°F internal temperature.
3. Is this dish rich and heavy?
The base recipe is creamy and indulgent. You can lighten it by using half-and-half instead of heavy cream, or by adding more vegetables like spinach and tomatoes for balance.
4. Can I make it dairy-free?
It’s challenging since Boursin cheese is the star ingredient. However, you could try dairy-free cream cheese with fresh garlic and herbs, though the flavor will differ significantly.
5. What if I don’t have white wine?
No problem. Use additional chicken broth with a tablespoon of lemon juice or white wine vinegar for acidity and brightness.
6. Can I double this recipe for a dinner party?
Yes! Double all ingredients and use a larger skillet, or cook the chicken in batches. Make the sauce all at once in your largest pan.
7. Can I use other flavored cheeses instead of Boursin?
Certainly. Cream cheese mixed with fresh herbs and garlic works, or try Alouette or similar soft herb cheeses. The texture should be similar.
8. How do I prevent the sauce from curdling?
Keep heat at medium-low once cream is added, never let it boil rapidly, and add room-temperature Boursin gradually while whisking constantly.
Conclusion
Boursin Chicken Recipe is the ultimate combination of elegant French flavors and simple home cooking—all ready in one beautiful skillet. With its velvety garlic-herb sauce and perfectly seared chicken, it’s everything you love about restaurant dining, made easy in your own kitchen.
Perfect for weeknight dinners, date nights, or impressing dinner guests, this chicken dish is as versatile as it is delicious. Plus, with endless serving and garnish options, it feels special every single time. So grab your skillet and make dinner something truly memorable.
