Boursin chicken is an easy one-skillet dinner featuring tender chicken breasts in a creamy garlic and herb sauce made with Garlic & Fine Herbs Boursin cheese. Ready in about 30 minutes, it's elegant enough for entertaining but simple enough for busy weeknights. Serve it over mashed potatoes, pasta, rice, or buttered noodles to soak up every bit of the rich, velvety sauce.
Creamy Boursin chicken looks and tastes like a restaurant-quality meal, but it's surprisingly simple to make. One package of Boursin melts into chicken broth and a splash of white wine, creating a silky, flavorful pan sauce with very little effort. If you've ever spread Boursin on crackers and wondered what else to do with the rest of the package, this recipe is the perfect answer.
Boursin Chicken Recipe Snapshot
- One-skillet dinner - Easy prep and cleanup.
- Big flavor, few ingredients - Boursin adds garlic, herbs, and creaminess in one step.
- Ready in 30 minutes - Perfect for busy weeknights or easy entertaining.
- Rich, velvety sauce - Perfect for spooning over mashed potatoes, rice, or pasta.
- Easy mushroom variation - Add sautéed mushrooms for even more savory flavor.
Chef's Tip: What is Boursin? Boursin is a soft French cheese flavored with garlic and fine herbs. It melts into an incredibly smooth, creamy sauce, so one package adds the flavor of garlic, herbs, and cream without needing several separate ingredients.
For another easy dinner with a creamy sauce, try my roast pork tenderloin with Dijon mustard sauce.
Ingredients You'll Need
- Boursin cheese - Use one 5.2-ounce package of Garlic & Fine Herbs Boursin for the classic flavor and creamy texture.
- Chicken - Large chicken breasts cook more evenly when butterflied into thinner cutlets. Aim for pieces about ½ to ¾ inch thick so they cook quickly and stay juicy, or start with chicken cutlets.
- Chicken broth - Creates the base of the pan sauce and melts the Boursin into a silky consistency. If you eat gluten-free, check the label, as not all chicken broths are gluten-free. Homemade broth is best.
- Dry white wine - Deglazes the pan, adding brightness and depth of flavor. Substitute additional chicken broth if preferred.
- Shallot - Adds mild sweetness and savory depth without overpowering the Boursin.
- Butter - Adds rich flavor and helps brown the chicken. Optional or use all olive il.
- Olive oil - Mixed with the butter, it helps prevent the butter from scorching while promoting even browning and adding flavor.
- Fresh parsley - Stir in at the end for fresh color and brightness.
- Cornstarch - A small slurry thickens the sauce quickly, keeping it silky and preserving the generous amount of sauce without over-reducing it.
Please see the recipe card for measurements and details.
Substitutions and Variations
- Try another Boursin flavor - Garlic & Fine Herbs is my favorite, but Shallot & Chive or Black Pepper also work well.
- Add mushrooms - Sauté 6 ounces of thinly sliced cremini mushrooms (brown mushrooms) in a little butter until browned and most of their moisture has evaporated. Stir them into the finished sauce before serving.
- No shallot? - Substitute an equal amount of finely diced white or yellow onion.
- Use chicken thighs - Boneless, skinless chicken thighs are a delicious substitute. Cook until they reach an internal temperature of 175°F for the best texture.
Chef's Tip: Why I Love Cooking with Boursin. Boursin is one of my favorite chef's shortcuts. Instead of measuring garlic, herbs, cream, and seasonings separately, one small package delivers all that flavor in minutes. It melts beautifully into warm broth to create a rich, silky sauce that tastes like it took much more effort than it actually did. Keep a package in the refrigerator and you're always just a few ingredients away from an easy, restaurant-worthy dinner.
Sour cream pork chops are another terrific one-pan dinner with a rich, creamy sauce.
How to Make Boursin Chicken
Pan size: Use a 12-inch skillet or fry pan, or a 3½-quart braiser. A wide pan gives the chicken enough room to brown and provides plenty of surface area for making the sauce.
- Slice the chicken breasts horizontally through with a sharp chef's knife to create thinner cutlets. Season both sides with salt and pepper.
- Add butter (if using) and oil to a large wide skillet over medium heat. When hot and bubbly add the chicken smoother side down and cook until golden, 6-7 minutes.
- Transfer the browned chicken to a plate and keep warm.
- To the pan add the butter (if using) and the olive oil, when it's hot add the shallot and saute until soft, about 2 minutes. Watch the heat and turn down if needed. Add wine to deglaze the pan, scraping up the brown bits. Cook until almost gone.
- Add ¾ cup of broth to the pan and the Boursin, break down the cheese with a wooden spoon or spatula.
- Once the cheese is broken down, whisk until the sauce is smooth. Sauce should be gently bubbling.
7. Add the cornstarch and 1 tablespoon of cold water together and stir smooth, whisk into the gently simmering sauce. Cook 1-2 minutes until the sauce coats the back of a spoon. Add the rest of the broth if too thick.
- Transfer the chicken breasts back to the pan to finish spooning sauce over the top. Cover and cook until the chicken reaches 160°F-163°F, 3-4 minutes. Remove to serve and sprinkle with parsley if desired.
What to Serve with Boursin Chicken
- Crusty gluten-free bread - Perfect for mopping up every last bit of the sauce.
- Creamy mashed potatoes - My favorite pairing for soaking up every spoonful of the rich Boursin sauce.
- Rice - White, brown, or wild rice all work perfectly.
- Pasta - Gluten-free or regular pasta, fettuccine or tagliatelle, are excellent choices.
- Green vegetables - Asparagus, simple green beans, broccoli, or broccolini add color and freshness.
- Simple green salad - Tossed with a light vinaigrette to balance the creamy sauce.
Storage and Leftovers
Storage: Refrigerate leftovers in an airtight container for up to 3 days.
To reheat: Reheat gently in a covered skillet over low heat until hot. If needed, add a splash of broth to loosen the sauce. To microwave, reheat at reduced power in short intervals until hot, stirring the sauce when possible.
Recipe FAQs
I don't recommend it. Dairy-based sauces often lose their smooth, creamy texture after freezing and thawing.
Yes, use an equal amount of broth to deglaze the pan for best flavor.
Yes. Garlic & Fine Herbs is my favorite, but Shallot & Chive or other savory varieties will also work with slightly different flavor profiles.
Yes, as Boursin is gluten-free, GF diners have no worries, and be sure to purchase a gluten-free chicken broth if using store bought. Check the ingredient labels.
More Chicken Recipes to Try
Chicken is one of the most versatile proteins for easy meals. Try a few of these favorite recipes for more delicious dinner ideas.
If You Make Boursin Chicken
Please leave a comment and let me know how you enjoyed it. I love hearing from you and your comments help other readers too.
📖 Recipe
Creamy Boursin Chicken
Equipment
- 12" fry pan, skillet, or 3 ½ quart braiser with a tight fitting lid
Ingredients
- 1 ½ pounds boneless skinless chicken breasts 2-3 pieces
- ¾ teaspoon fine sea salt
- ½ teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- ¼ cup finely chopped shallot 1 small, 2 ounces
- ¼ cup dry white wine sub more broth or water
- 34 - 1 cup chicken broth
- 5.3 ounce package Garlic & Fine Herbs Boursin
- ½ tablespoon chopped fresh parsley
- 1 tablespoon cornstarch
- 1 tablespoon water to slurry the starch
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Instructions
Split the chicken breasts
- Split the breasts horizontally into 4-6 cutlets. Season with salt and pepper on both sides.
Sear the chicken
- Add butter and olive oil to the skillet and when hot and bubbly, add the chicken breasts smooth side down first. Cook until the chicken is golden on the top side, 6-7 minutes. Remove to a plate and keep warm.
Make the sauce
- Add the shallots to the pan and saute until soft, about 2 minutes, then deglaze with the white wine. Cook until most of the wine is gone. Add ¾ cup of broth and the Boursin and whisk until smooth.
- Whisk together the cornstarch and cold water until smooth. Whisk into the gently simmering sauce and cook 1-2 minutes until the sauce is silky and lightly coats the back of a spoon.
Finish and serve
- Return the chicken to the skillet, spoon the sauce over the top, cover, and simmer gently until the chicken reaches 160-162°F, 3-4 minutes. Rest chicken a few minutes and finish with parsley.
Notes
Nutrition
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