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Creamy Boursin Chicken Recipe with Garlic Herb Sauce

This creamy Boursin chicken is a simple yet elegant weeknight dinner. Tender pan-seared chicken breasts are finished in a silky garlic-and-herb Boursin sauce that clings to every bite. The sauce is rich and savory without being heavy, and it comes together quickly with just a few ingredients.

I like to serve this dish over creamy mashed potatoes so they soak up the sauce, with a crisp green vegetable on the side for balance. The recipe is easy to customize—add mushrooms, spinach, or asparagus if you want more vegetables in the pan.

creamy Boursin chicken breasts in a skillet with fresh herbs on top.

Table of Contents

  • Ingredient Notes
  • What Does Boursin Chicken Taste Like?
  • Why You’ll Love This Recipe
  • Top Tips
  • FAQs
  • Storage & Reheating
  • Creamy Boursin Chicken Recipe

Ingredient Notes

See the recipe card below for exact quantities and full instructions.

  • Chicken: Boneless, skinless chicken breasts are ideal. If breasts are thick, slice them in half horizontally to ensure even cooking.
  • Boursin Cheese: Garlic & Fine Herbs Boursin gives the sauce its signature garlic-and-herb profile and creamy texture.
  • Heavy Cream: Adds silkiness and helps loosen the Boursin into a smooth sauce.
  • Chicken Broth: Balances richness and deglazes the pan to capture flavorful browned bits.
  • Garlic & Shallot: Fresh aromatics lift the sauce and complement the flavored cheese.
raw chicken breasts, butter, oil, Boursin cheese, cream, garlic, shallots, spices, and herbs.

What Does Boursin Chicken Taste Like?

This dish features a creamy, garlicky sauce with herb notes from the Boursin. The cheese melts into the broth and cream to create a sauce that is savory, slightly tangy, and richly flavored. Searing the chicken first adds caramelized, savory depth from the browned bits in the pan.

Why You’ll Love This Recipe

  • Quick to prepare—ready in about 25 minutes.
  • Restaurant-worthy flavor with minimal effort.
  • Flexible: easy to add vegetables like mushrooms or spinach.
  • Pairs beautifully with mashed potatoes, rice, or buttered pasta.
four chicken breasts cooking in an iron skillet with shallots on the side.

Top Tips

  • Don’t overcrowd the skillet—work in batches if needed so the chicken sears instead of steams.
  • Pat the chicken dry before seasoning for the best sear.
  • Heat the skillet and oil/butter until hot before adding chicken.
  • Browned bits left in the pan are flavor gold—scrape them into the sauce.
  • Lower the heat before adding Boursin and cream so the sauce simmers gently.
  • If the sauce becomes too thick, thin it with a splash of chicken broth.
  • Taste before adding extra salt; Boursin and broth contain sodium already.
cream sauce in a skillet with a wooden spoon and chicken and parsley on the side.
Boursin chicken in a skillet with a bowl of green beans on the side.

FAQs

Can I use chicken thighs instead?

Yes. Bone-in or boneless thighs work well—adjust cook time so the meat reaches a safe internal temperature. Thighs are fattier and stay moist, which makes them excellent with creamy sauces.

What can I serve with this meal?

Serve over mashed potatoes, buttered pasta, rice, or alongside a simple green vegetable like steamed green beans or roasted asparagus.

Storage & Reheating

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.

To reheat

Gently rewarm in a skillet over medium-low heat, covered, adding a splash of broth or cream if the sauce needs loosening. In a microwave, reheat in 30–45 second intervals, stirring between intervals and adding a splash of liquid if necessary.

creamy chicken with mashed potatoes and green beans.

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Creamy Boursin Chicken

This recipe yields a quick, flavorful main course that serves 4 and takes about 25 minutes from start to finish.

Ingredients

  • 4 thin boneless skinless chicken breasts (6–7 ounces each), or 2 large breasts halved lengthwise
  • 1 teaspoon Italian seasoning
  • Salt and freshly cracked pepper, to taste
  • 2 tablespoons olive oil, divided
  • 1 tablespoon unsalted butter
  • 1 large shallot, finely diced
  • 2 garlic cloves, minced
  • 1 1/4 cups chicken broth
  • 1 (5.3 ounce) package Boursin Garlic & Fine Herbs, softened
  • 1/4 cup heavy cream
  • 1/2 teaspoon cornstarch mixed with 1 teaspoon water (optional, for thicker sauce)
  • 2 teaspoons chopped fresh parsley, for garnish

Instructions

  1. Pat chicken dry and season both sides with Italian seasoning, salt, and pepper.
  2. Heat a large cast-iron or stainless-steel skillet over medium-high. Add 1 tablespoon olive oil and the butter.
  3. When the butter foams, add the chicken. Cook 3–4 minutes per side until deeply golden and the thickest part reads 165°F. If needed, reduce heat and cover to finish cooking.
  4. Transfer chicken to a plate and tent with foil to keep warm.
  5. Add the remaining tablespoon of olive oil to the skillet. Sauté the shallot 2–3 minutes until softened, then add garlic and cook 30 seconds until fragrant.
  6. Pour in the chicken broth, scraping up browned bits. Simmer 3–4 minutes to reduce slightly.
  7. Reduce heat to medium-low. Stir in the Boursin until smooth, then stir in the heavy cream. If you prefer a thicker sauce, whisk the cornstarch slurry and stir it in, simmering 1–2 minutes until thickened.
  8. Return the chicken to the skillet and spoon sauce over each piece. Simmer gently 2–3 minutes to heat through and coat the chicken.
  9. Garnish with chopped parsley and serve over mashed potatoes or your chosen side.

Nutrition (per serving, approximate)

Calories: 405 kcal | Protein: 49 g | Fat: 21 g | Carbohydrates: 2 g

Notes

  • Work in batches if your skillet is crowded to ensure a proper sear.
  • Lower heat before adding the Boursin and cream so the sauce stays silky.
  • Taste the sauce before adding extra salt; Boursin and broth are already seasoned.