This creamy Boursin chicken is a simple yet refined dinner that feels indulgent without requiring hours in the kitchen. Juicy chicken breasts are seared until golden, then finished in a velvety garlic-and-herb cheese sauce that’s rich, smooth, and deeply comforting. It’s the kind of dish that turns an ordinary evening into something memorable.
Why You’ll Love This Recipe
This recipe strikes the perfect balance between ease and elegance. It uses everyday ingredients but delivers restaurant-style flavor. The chicken stays tender and moist, while the creamy Boursin sauce adds depth without needing complicated techniques. It’s quick enough for busy weeknights, impressive enough for guests, and versatile enough to pair with many side dishes.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the chicken:
4 boneless, skinless chicken breasts (about 6–7 oz each)
2 tablespoons olive oil
1 tablespoon butter
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon paprika
For the creamy Boursin sauce:
1/2 cup heavy cream
1 wheel (5 oz) Boursin cheese, garlic and herb flavor
Pat the chicken breasts dry with paper towels. Season both sides evenly with salt, black pepper, garlic powder, and paprika.
Heat the olive oil and butter in a large skillet over medium-high heat until the butter is melted and slightly bubbling.
Add the chicken breasts to the skillet and sear for 5 to 6 minutes per side, until golden brown and fully cooked through. Remove the chicken from the pan and set aside.
Reduce the heat to medium. Pour the chicken broth into the skillet and scrape the bottom to release any browned bits.
Stir in the heavy cream and Dijon mustard if using, allowing the mixture to warm gently.
Add the Boursin cheese and whisk continuously until it melts completely and the sauce becomes smooth.
Simmer the sauce for 2 to 3 minutes, stirring occasionally, until it thickens slightly.
Return the chicken to the skillet and spoon the sauce over each piece, letting it simmer for another 1 to 2 minutes.
Remove from heat, garnish with chopped parsley if desired, and serve hot.
You can add sliced mushrooms or spinach to the sauce for extra texture and flavor. For a touch of brightness, stir in a teaspoon of lemon juice at the end. If you prefer a thinner sauce, add an extra tablespoon or two of chicken broth. For a spicier version, a pinch of chili flakes works well.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet over low heat, adding a small splash of cream or broth to loosen the sauce. Avoid high heat, as it may cause the sauce to separate.
FAQs
Can I use chicken thighs instead of breasts?
Yes, boneless skinless chicken thighs work very well and remain extra juicy.
Is Dijon mustard necessary?
No, it’s optional. It adds subtle depth but can be omitted without affecting the texture.
Can I make this recipe ahead of time?
It’s best served fresh, but you can prepare it a few hours ahead and reheat gently before serving.
What sides go best with this dish?
Mashed potatoes, rice, or pasta pair perfectly with the creamy sauce.
Can I freeze Creamy Boursin Chicken?
Freezing is not recommended, as cream-based sauces can separate when thawed.
How do I know when the chicken is fully cooked?
The internal temperature should reach 165°F, and the juices should run clear.
Can I add vegetables to the sauce?
Yes, mushrooms, spinach, or steamed broccoli are excellent additions.
What can I substitute for heavy cream?
You can use half-and-half, though the sauce will be slightly less rich.
Will the sauce thicken as it cools?
Yes, it will thicken slightly as it rests off the heat.
Is this recipe suitable for a low-carb diet?
Yes, it is naturally low in carbohydrates and works well with low-carb sides.
Conclusion
Creamy Boursin Chicken Delight is proof that a luxurious meal doesn’t have to be complicated. With tender chicken, a rich garlic-herb sauce, and a quick cooking time, this recipe is ideal for both weeknight dinners and special occasions. It’s comforting, flavorful, and sure to become a repeat favorite in your kitchen.
This Creamy Boursin Chicken Delight features seared chicken breasts in a rich, velvety garlic-herb cheese sauce. Ready in just 30 minutes, it’s perfect for an easy weeknight dinner or an elegant meal for guests.
Ingredients
For the chicken:
4 boneless, skinless chicken breasts (6–7 oz each)
2 tablespoons olive oil
1 tablespoon butter
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon paprika
For the Boursin sauce:
1/2 cup heavy cream
1 wheel (5 oz) Boursin cheese (garlic & herb flavor)
1/4 cup chicken broth
1 teaspoon Dijon mustard (optional)
2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Pat chicken dry with paper towels. Season both sides with salt, pepper, garlic powder, and paprika.
Heat olive oil and butter in a large skillet over medium-high heat.
Sear chicken breasts for 5–6 minutes per side until golden and fully cooked (internal temperature 165°F / 74°C). Remove and set aside.
Lower heat to medium. Deglaze the pan with chicken broth, scraping up any browned bits.
Add heavy cream and optional Dijon mustard. Stir until warmed through.
Add Boursin cheese and whisk until melted and smooth. Simmer 2–3 minutes until slightly thickened.
Return chicken to the pan and spoon sauce over top. Simmer 1–2 more minutes.
Garnish with parsley if desired and serve hot.
Notes
Use boneless chicken thighs for a juicier alternative.
Add mushrooms or spinach for extra flavor and color.
For a lighter sauce, substitute half-and-half for cream.
Add lemon juice for a brighter finish or red pepper flakes for heat.
