Creamy Boursin Chicken
Creamy Boursin Chicken is a simple, delicious dish that brings together tender chicken breasts and the rich, herby flavor of Boursin cheese. The creamy sauce that coats the chicken is…
Tip: save now, cook later.Creamy Boursin Chicken is a simple, delicious dish that brings together tender chicken breasts and the rich, herby flavor of Boursin cheese. The creamy sauce that coats the chicken is smooth and packed with garlic and herbs, making every bite comforting and full of flavor. It’s the kind of dish that feels a little fancy but is actually easy to prepare.
I love making this meal when I want something special but don’t want to spend too much time in the kitchen. The Boursin cheese melts right into the sauce, creating a creamy texture that’s just right. I find that a splash of chicken broth or a bit of cream helps make the sauce extra silky without being too heavy.
This chicken pairs wonderfully with simple sides like steamed veggies, rice, or buttery mashed potatoes—perfect for soaking up all that tasty sauce. I always enjoy serving it for a cozy dinner or when friends come over because it feels like a warm, inviting meal everyone will enjoy. Plus, leftovers taste great the next day!
Key Ingredients & Substitutions
Chicken breasts: Boneless, skinless breasts are best for even cooking and tenderness. If you want, you can use chicken thighs for a juicier, more flavorful option.
Boursin cheese: This gives the dish its signature creamy and herby taste. If you can’t find Boursin, try a cream cheese mixed with garlic powder and dried herbs like parsley and chives.
Heavy cream: This creates a rich sauce. For a lighter version, use half-and-half or Greek yogurt, but add it at the end to avoid curdling.
Fresh herbs: Fresh parsley and thyme add brightness. If fresh aren’t available, dried herbs work but add them earlier to let flavors develop.
How Do I Get the Chicken Perfectly Golden and Moist?
Cooking chicken breasts so they’re golden outside but still juicy can be tricky. Here’s what works for me:
- Pat the chicken dry with paper towels to avoid steaming it in the pan.
- Heat the oil well before adding chicken; a hot pan helps create a nice crust quickly.
- Don’t move the chicken once it’s in the pan; let it sear for 6-7 minutes per side depending on thickness.
- Use a meat thermometer if you can—160°F (71°C) is the sweet spot before resting the chicken.
- Remove the chicken from the pan to rest before adding the sauce; it keeps the meat juicy.
Equipment You’ll Need
- Large nonstick or stainless steel skillet – it browns chicken nicely and lets you cook the sauce right after.
- Wooden spoon or silicone spatula – perfect for stirring sauce without scratching your pan.
- Meat thermometer (optional) – helps you check the chicken’s doneness for juicy results.
- Sharp knife and cutting board – you’ll need to chop onion, garlic, and herbs cleanly and safely.
Flavor Variations & Add-Ins
- Swap chicken breasts for thighs for a richer, juicier dish that stays tender.
- Add sun-dried tomatoes for a tangy burst that pairs beautifully with the creamy sauce.
- Mix in fresh spinach or kale near the end for a healthy, colorful boost.
- Try a sprinkle of crushed red pepper flakes if you like a little heat with your creamy dish.
Creamy Boursin Chicken
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1 (5.2 ounce) package Boursin cheese (garlic & herb flavor)
- 1/2 cup heavy cream
- 1 teaspoon dried Italian herbs or fresh thyme
- Fresh parsley, chopped (for garnish)
- Fresh thyme sprigs (optional, for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and 20 minutes to cook. In just around 30 minutes, you’ll have a creamy and flavorful dinner ready to enjoy.
Step-by-Step Instructions:
1. Cook the Chicken:
First, season the chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook them for about 6-7 minutes on each side until they’re golden brown and cooked through. Take the chicken out of the pan and keep it warm.
2. Make the Sauce:
In the same skillet, add the chopped onion. Cook it over medium heat until it becomes soft and translucent, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds until you can smell the aroma.
3. Finish the Dish:
Pour in the chicken broth, scraping the pan bottom to get all those tasty browned bits. Let it reduce a little for 2 minutes. Turn the heat to medium-low, then stir in the Boursin cheese and heavy cream. Keep stirring until the cheese melts and the sauce looks smooth.
Add the herbs, then put the chicken back in the pan. Spoon some sauce over the chicken, cover it with the pan lid (optional), and simmer gently for 3-5 minutes to warm everything through and let the flavors come together.
Finally, sprinkle chopped parsley and thyme sprigs on top for a fresh touch. Serve with your favorite sides like mashed potatoes or steamed veggies, and enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes! Just be sure to fully thaw the chicken breasts in the fridge overnight before cooking. Pat them dry to avoid extra moisture that can affect browning.
What Can I Substitute for Boursin Cheese?
If Boursin isn’t available, try cream cheese mixed with garlic powder, dried parsley, and chives for a similar creamy, herby flavor.
How Should I Store Leftovers?
Keep any leftover chicken and sauce in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or microwave to avoid curdling the sauce.
Can I Make This Recipe Dairy-Free?
You can try using dairy-free cream and a vegan herb cheese alternative, but the sauce’s texture and flavor might differ somewhat from the original.