Enjoy a pan-seared chicken dinner bathed in a rich, silky garlic-herb cheese sauce. Tender chicken breasts meet the tangy, aromatic creaminess of Boursin Garlic & Fine Herbs—making this dish feel gourmet without hours in the kitchen.
Why You’ll Love This Recipe
Restaurant-style elegance at home: The garlic-herb cheese elevates simple chicken into something special.
One-pan convenience: Sear the chicken, make the sauce in the same skillet—minimal cleanup.
Big flavor, modest effort: With the Boursin doing much of the seasoning work, you get depth of flavor without complex steps.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Sea salt and freshly ground black pepper (to taste)
1 (5.2 oz) package Boursin Garlic & Fine Herbs cheese
½ cup low-sodium chicken broth
½ cup heavy whipping cream
1 tablespoon fresh parsley, chopped
1 teaspoon fresh thyme leaves
Directions
Pat the chicken breasts dry, then season both sides with salt, pepper and paprika.
Heat the olive oil and butter in a large skillet over medium-high heat until the butter begins to foam.
Add the chicken breasts. Cook undisturbed ~5–6 minutes on the first side until a deep golden brown develops. Flip and cook another ~5–6 minutes (or until internal temperature reaches 165 °F / ~74 °C). Remove chicken to a plate and tent with foil to stay warm.
Lower heat to medium. In the same skillet, add the minced garlic and sauté ~30 seconds until fragrant (don’t let it burn).
Pour in the chicken broth and scrape up any browned bits (fond) from the pan. Let the broth simmer ~2 minutes to reduce slightly.
Stir in the Boursin cheese; once it begins to melt, add the heavy cream. Stir until the sauce is smooth and creamy.
Return the chicken to the skillet, spooning the sauce over each piece. Let everything simmer together for ~2–3 minutes so the chicken is heated through and coated in sauce.
Turn off heat. Stir in the chopped parsley and thyme. Taste and adjust seasoning if needed.
Serve the chicken topped with the sauce and garnish with extra parsley, if desired.
Servings and timing
This recipe serves 4 people.
Total time: approximately 30 minutes (including prep and cook time).
Variations
Swap heavy cream for half-and-half for a lighter sauce (though it will be less rich).
Use boneless, skinless chicken thighs instead of breasts for juicier meat (adjust cook time accordingly).
Add mushrooms or baby spinach in the sauce phase for added texture and greens.
Try a different flavour of Boursin (e.g., Shallot & Chive) to shift the herb profile.
Serve over cooked pasta, rice, or roasted potato wedges to make the sauce stretch further.
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-medium heat, adding a splash of chicken broth or cream to loosen the sauce if it has thickened. Avoid high heat to prevent separation of the cream sauce.
FAQs
How should I pick my chicken breasts?
Choose breasts that are roughly the same thickness so they cook evenly. If one end is much thicker, you can butterfly them or lightly pound them to even out the shape.
Can I use chicken thighs instead of breasts?
Yes — boneless skinless thighs will work well and will likely stay juicier. Reduce cooking time slightly and ensure they reach 165 °F internally.
What is Boursin cheese and why use it here?
Boursin is a soft, creamy French cheese seasoned with garlic and herbs. It melts smoothly and instantly adds flavour and richness to a sauce without needing many extra spices.
Can I make this dish dairy-free?
It would be challenging to replicate the same texture and flavour without dairy, since the Boursin and cream are central. You could attempt using a dairy-free cream cheese alternative plus non-dairy cream, but results will vary.
What sides pair well with this dish?
Roasted vegetables, steamed green beans, a crisp salad, creamy mashed potatoes, or herbed rice all pair nicely and help balance the richness of the sauce.
Is this recipe suitable for meal-prep or freezing?
While you can store leftovers in the fridge for a few days, freezing is not recommended. Cream-based sauces often separate or become grainy when thawed.
How do I prevent the sauce from separating?
Keep the heat moderate when adding cream, and heat gently after the cream goes in. Avoid boiling the sauce vigorously. Adding the cooked chicken back in and serving promptly helps maintain a smooth texture.
How thick should the sauce be?
It should coat the back of a spoon and cling to the chicken, but still be pourable. If too thick, whisk in a little extra chicken broth. If too thin, simmer a little longer to reduce.
Can I use dried herbs instead of fresh parsley and thyme?
Yes — if using dried herbs, reduce the quantity (e.g., ~½ teaspoon dried thyme) and add them early in the sauce phase so they hydrate and release flavour.
Conclusion
This Creamy Boursin Chicken with Garlic & Fine Herbs is the kind of dish that looks and tastes like you spent hours in the kitchen—but you’ll be done in about 30 minutes. With tender chicken breast, a velvety aromatic sauce, and minimal fuss, it’s perfect for an elegant week-night dinner or casual entertaining. Enjoy!
This Creamy Boursin Chicken with Garlic & Fine Herbs features tender pan-seared chicken breasts in a luxurious, velvety sauce made with Boursin cheese, garlic, herbs, and cream. A quick and elegant one-pan dinner perfect for weeknights or special occasions.
