This easy Boursin chicken comes together quickly with a handful of everyday ingredients and a rich, creamy herb-and-garlic sauce.
If you love Boursin, try the simple Boursin Pasta or Boursin Orzo with Chicken for more ways to enjoy its creamy flavor.
Why you’ll love it
Boursin cheese is one of the best shortcuts for fast, flavorful cooking. It’s widely available, melts smoothly and adds an herby, garlicky creaminess that turns a simple skillet chicken into an elegant, comforting meal. This dish is quick enough for weeknights but special enough to serve guests.
What does Boursin cheese taste like?
- Soft and spreadable, Boursin is mild and creamy with herbs and garlic. It has a subtle tang and a touch of salt, which makes it ideal for melting into sauces that cling to chicken, pasta, or vegetables.
What you’ll need
- Chicken – boneless, skinless breasts cut into thinner pieces for quick, even cooking.
- Garlic powder, salt & pepper – to season the chicken.
- Olive oil and butter – for a golden pan sear and flavor.
- Onion – sautéed as the flavor base for the sauce.
- Chicken broth – adds depth to the sauce; use low-sodium if desired.
- Boursin cheese – the star; bring it to room temperature so it melts into a smooth sauce.
- Fresh parsley – optional, for a bright finish.
Tools for this recipe
Use a heavy skillet for even browning and an instant-read thermometer to confirm the chicken reaches 165°F (74°C).
- Instant-read meat thermometer
- Sturdy skillet (cast iron or oven-safe skillet works well)
- Angled measuring cup or liquid measuring cup for broth
How to make Boursin chicken
This is a concise overview. Full ingredient amounts and step-by-step instructions appear in the recipe card below.
Slice the chicken breasts in half lengthwise to create four thin cutlets. Season with garlic powder, salt and pepper. Heat oil and butter in a skillet over medium-high heat, then cook the chicken 5–6 minutes per side until golden and cooked through. Remove the chicken and set aside.
Sauté chopped onion in the same skillet until softened. Add chicken broth and the Boursin cheese, stirring until the sauce is smooth and slightly reduced. Return the chicken to the pan, spoon the sauce over the pieces, stir in chopped parsley if using, and warm through. Adjust seasoning and sauce consistency with a splash more broth if needed.
Substitutions and variations
- Add fresh spinach at the end of cooking for extra greens.
- Use low-sodium chicken broth to reduce the overall saltiness of the sauce.
- Try other Boursin flavors for a different twist—garlic-and-herb is classic, but varieties can bring new notes.
What to serve with Boursin chicken
- Mashed potatoes, rice, or pasta to soak up the creamy sauce.
- Roasted or sautéed vegetables such as glazed carrots, roasted cauliflower, broccolini, or green beans.
- A simple green salad for a lighter contrast.
Leftovers and storage
- Store leftovers in an airtight container in the refrigerator for 3–4 days.
- Reheat gently in a saucepan over low heat, stirring occasionally until warmed through. Add a splash of broth if the sauce tightens.
- Freezing is not recommended, as the cream-based sauce can change texture when frozen and reheated.
More delicious chicken recipes
- Creamy Garlic Parmesan Chicken
- Easy Honey Mustard Chicken
- Creamy Sherry Chicken
- Cheddar Bacon Ranch Cream Cheese Chicken
- Sour Cream and Onion Chicken
If you have questions about this Boursin chicken recipe, leave a comment or a star rating below. Enjoy!
Boursin Chicken
Ingredients
- 2 large chicken breasts
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion chopped
- 3/4 cup chicken broth (use low sodium if sensitive to salt)
- 1 (5.2 oz) package Boursin Fine Herbs & Garlic cheese softened
- 1-2 tablespoons chopped parsley to taste, optional
Instructions
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Cut the chicken breasts in half lengthwise to get 4 thinner pieces. Season them with the garlic powder and some salt & pepper.
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Add the oil and butter to a skillet over medium-high heat and let it heat up for a few minutes. Cook the chicken for about 5-6 minutes per side or until cooked through, then transfer it to a plate.
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To the skillet, add the onions and sauté for about 5 minutes or until softened and lightly browned. If the pan seems dry, add a small splash more olive oil.
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Add the chicken broth and the Boursin cheese to the skillet. Stir until you have a smooth sauce. Let it bubble for about 5 minutes, then stir in the chopped parsley if using.
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Add the chicken (and any plate juices) back into the skillet and let it warm through for a couple of minutes. The sauce should thicken; if it’s too thick, add another splash of chicken broth.
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Taste and season with salt & pepper if needed, then serve immediately.
Notes
- Chicken is done when an instant-read thermometer registers 165°F (74°C) in the thickest part.
- This recipe appears in the Salt & Lavender cookbook.
Nutrition
Nutrition information is an approximation.
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