Creamy Boursin Chicken Recipe

5 from 3 votes

This creamy Boursin chicken is a simple, weeknight-friendly dinner that feels special. Juicy chicken breasts pan-seared and coated in a tangy, herby Boursin cheese sauce, ready in under 30 minutes!

Prep Time5

Cook Time20

Total Time25

Course: Dinner, Main Course

Cuisine: American

Servings:

Calories: 492kcal

Author: Becky Hardin

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

*Boneless, skinless chicken thighs also work. Their higher fat content makes them juicier, but they may take a few extra minutes to cook through.

**There are tons of flavors of Boursin cheese you could use to make this chicken recipe. I like the original garlic and fine herbs flavor, but the shallot and chive, basil and chive, or caramelized onion and herbs flavors also work well. If you don't have access to Boursin, try mixing cream cheese and fresh herbs.

Tips:

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.

Alternative Cooking Methods:

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.

Make-Ahead: The sauce can be made ahead and reheated; just warm gently and whisk in a little broth if needed.

Storage: Store Boursin chicken in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutrition