Creamy Boursin Chicken

The first time I made this Boursin chicken, I was honestly just trying to use up a wedge of cheese that had been sitting in my fridge for weeks. My roommate had left it behind after moving out, and I hate letting good food go to waste. One pan, twenty minutes, and suddenly my entire apartment smelled like a fancy French bistro.

I served this to my parents last month when they popped over unexpectedly. My dad, who usually tolerates my cooking experiments with polite silence, actually went back for seconds. That is when I knew this recipe was a permanent keeper in my rotation.

Ingredients

• Boneless skinless chicken breasts: Pat them completely dry before seasoning or they will not develop that gorgeous golden crust we all want
• Boursin Garlic & Fine Herbs cheese: This is the MVP of the entire recipe and melts into the most velvety sauce imaginable
• Chicken broth: Use a good quality one because it forms the base of your sauce flavor
• Heavy cream: You can use half and half but the sauce will not be quite as luxuriously thick
• Fresh parsley: Do not skip the garnish because it adds a bright pop against the rich creamy sauce

Instructions

Season and sear the chicken:

Pat the chicken breasts thoroughly dry and season both sides generously with salt and pepper. Heat the olive oil and butter in a large skillet over medium high heat until the butter foams, then add the chicken and cook for 4 to 5 minutes per side until golden brown and nearly cooked through.

Build the aromatic base:

Remove the chicken and set it aside on a plate. Reduce the heat to medium and toss the minced garlic into the same skillet, stirring constantly for about 30 seconds until it becomes fragrant but do not let it brown.

Create the sauce:

Add the Boursin cheese, chicken broth, and heavy cream to the skillet, stirring continuously until the cheese melts completely and the sauce becomes smooth and velvety. Stir in the chopped parsley and dried thyme if you are using it.

Finish and serve:

Return the chicken breasts to the skillet and let everything simmer together for 7 to 10 minutes, turning the chicken occasionally, until the sauce has thickened nicely and the chicken is cooked through. Taste the sauce and adjust the seasoning if needed, then garnish with extra parsley before serving.

Save

This recipe has become my go to when I need something that looks impressive but requires minimal brain power. Last week I made it after a brutal day at work and felt like a proper chef despite eating it straight from the pan while standing in my kitchen.

Making It Your Own

Chicken thighs work beautifully here and stay even juicier through the cooking process. I have also added sautéed mushrooms to the sauce and honestly it might be even better that way.

What To Serve Alongside

Mashed potatoes are obvious but roasted vegetables hold their own against this rich sauce. Sometimes I just serve it with a simple green salad dressed with lemon vinaigrette to cut through all that cream.

Storage And Make Ahead

This actually tastes even better the next day when the flavors have had time to deepen and get friendly with each other. Store everything in an airtight container and reheat gently with a splash of cream to bring the sauce back to life.

• The sauce separates slightly when refrigerated but comes back together with gentle heat
• You can prep the chicken and store it seasoned in the fridge up to a day ahead
• Freezing works but the texture of the sauce will be slightly different after thawing

Save

Sometimes the simplest recipes are the ones that surprise us the most. This chicken has saved more weeknight dinners than I can count.

Recipe FAQs

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs can be substituted for a juicier and more flavorful result. Adjust cooking time accordingly to ensure they are cooked through.

→ Is there a lighter alternative to heavy cream in the sauce?

You can replace heavy cream with half-and-half for a lighter sauce while maintaining creaminess.

→ What sides pair well with this dish?

Steamed green beans, mashed potatoes, rice, or crusty bread complement the rich cheese sauce nicely.

→ How do I prevent the sauce from separating?

Simmer the sauce gently on medium heat and stir constantly once cream is added to keep it smooth and creamy.

→ Can herbs be varied in this dish?

Yes, fresh parsley and thyme are recommended, but other herbs like chives or tarragon can add interesting flavors.