I love creamy Boursin cheese and finding new ways to use it in everyday meals! This Boursin chicken recipe is a simple, comforting dinner that highlights the tangy, herby flavor of the cheese. I quickly pan-sear juicy chicken breasts, then smother them in a rich, creamy Boursin sauce. It’s an easy one pan recipe that comes together in 25 minutes, and it’s a hit every time I make it!
Top Reader Reviews
This recipe was delicious and very easy to make. At first I wasn’t sure the Boursin was going to melt into the liquid, but in the end it did, and the sauce turned out perfectly.
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Such a lovely recipe! Went down such a treat!
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Chicken Breasts with Boursin Cream Sauce
Boursin cheese does all the heavy lifting in this chicken recipe! With just a little chicken broth, it transforms into a luxuriously creamy sauce that hugs the chicken with flavor and texture. And everything comes together on the stovetop in one pan, making it super easy. Minimal effort, maximum reward! This Boursin chicken breast is perfect for weeknight dinners, or any occasion that calls for a simple meal that feels elevated.
Love creamy chicken dinners? Try my chicken Alouette recipe, too. Juicy chicken wrapped in flaky puff pastry with tangy Alouette cheese!
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The Secret to a Velvety Boursin Sauce
For the creamiest, most flavorful Boursin sauce, use room-temperature cheese and add it off the heat. This prevents the cheese from separating and ensures a smooth, velvety texture every time. Once you place the pan back over heat to reduce the sauce, don’t let it boil; a bare simmer is all you need. If it boils, it may separate, causing the sauce to lose its creamy texture and turn out gritty or curdled.
Creamy Boursin Chicken Recipe
Ingredients
- 4 boneless, skinless chicken breasts (*)
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon onion powder
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 cup low-sodium chicken broth
- 5.2 ounces Boursin cheese (1 wheel, room temperature**)
- 1 handful fresh spinach (optional)
- chopped fresh parsley (optional, for serving)
Instructions
- Pat dry the chicken breasts and pound them to an even thickness. Season with garlic powder, salt, pepper, and onion powder.4 boneless, skinless chicken breasts, 1 teaspoon garlic powder, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, ¼ teaspoon onion powder
- In a large skillet, heat the olive oil and butter over medium-high heat. Sear the chicken for 6-7 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.1 tablespoon olive oil, 1 tablespoon unsalted butter
- Pour the chicken broth into the skillet, lower the temperature to medium-low, and add the Boursin cheese. Stir until the sauce is smooth, and let it reduce for 5 minutes.1 cup low-sodium chicken broth, 5.2 ounces Boursin cheese
- Add the chicken back to the skillet, along with the optional spinach. Let it warm through. Serve with fresh parsley and enjoy.1 handful fresh spinach, chopped fresh parsley
Notes
- When searing the chicken, don’t overcrowd it. Sear in batches if needed to ensure it crisps rather than steaming.
- Properly cooked chicken breasts should reach 165°F internally.
- Deglaze the pan thoroughly with broth to lift all the brown bits; they’re full of flavor!
- I recommend removing the skillet from heat when adding the Boursin, and whisking well to prevent curdling or separating.
- If the sauce is too thin, you can mix a teaspoon of cornstarch with a tablespoon of water and stir it into the sauce. Cook for an additional minute until the sauce thickens.
- Spinach wilts quickly; adding it off-heat prevents overcooking and preserves color.
- Serve with rice, mashed potatoes, pasta, or roasted vegetables to soak up all that yummy sauce.
- Nutritional information does not include optional ingredients.
- Oven: Place seasoned chicken in a greased baking dish, pour 1 cup chicken broth over it, cover with foil, and bake at 375°F for 25-30 minutes. Stir in room-temperature Boursin cheese until creamy, then add spinach if desired.
- Crockpot: Place seasoned chicken and 1 cup chicken broth in the slow cooker. Cook on LOW 4-5 hours or HIGH 2-3 hours. Stir in room-temperature Boursin cheese 15-20 minutes before serving until creamy.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
Watch me make this on Youtube!
Juicy chicken in a creamy sauce, made in 25 minutes.
How to Make Boursin Chicken Step by Step
Season the Chicken: Pat dry 4 boneless, skinless chicken breasts and pound them to an even thickness between two sheets of parchment or plastic wrap so they cook through evenly. Season with 1 teaspoon of garlic powder, 1 teaspoon of kosher salt, ½ teaspoon of ground black pepper, and ¼ teaspoon of onion powder.
Cook the Chicken: In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of unsalted butter over medium-high heat. Sear the chicken for 6-7 minutes on each side, or until golden brown and cooked through to 165°F. Do this in batches if needed to ensure each piece gets a good sear. Remove the chicken from the skillet and set aside to rest while you make the sauce.
Make the Sauce: Pour 1 cup of low-sodium chicken broth into the skillet, stir well to deglaze the pan (all those browned bits add flavor!), then lower the temperature to medium-low, and add a 5.2-ounce wheel of Boursin cheese. I like to add the cheese off the heat to avoid curdling it. Stir until the sauce is smooth, and let it reduce over medium-low heat for 5 minutes. It should just be at a bare simmer; if it’s bubbling too much, turn the temperature down so the sauce doesn’t separate.
Warm and Serve: Add the chicken back to the skillet, along with the optional handful of fresh spinach. Let it warm through, stirring to help the spinach wilt in the warm sauce. Serve topped with fresh parsley and enjoy.
How to Store, Freeze, and Reheat
Store leftover Boursin chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
This recipe can be frozen, although the texture of the sauce might alter slightly upon thawing. To freeze, cool the chicken and sauce completely, then portion into airtight containers or Ziplock bags, seal tightly, and label with the date. Properly stored, it can last for up to 2-3 months in the freezer. When ready to use, thaw it in the refrigerator overnight before reheating.
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