Chicken with Boursin Sauce with Garlic and Fine Herbs is a creamy, savory skillet meal that brings rich flavor with very little effort. The chicken is seared until golden and tender, then smothered in a luxurious sauce made with Boursin cheese that melts into a smooth, herb-filled finish. It’s one of those dishes I reach for when I want something that feels comforting and elegant.
Why You’ll Love This Recipe
I love how this dish feels both decadent and easy. The Boursin does all the heavy lifting in the flavor department—giving me garlic, herbs, and creaminess in one go. It pairs beautifully with the chicken and makes an amazing sauce I can spoon over just about anything. It’s quick, adaptable, and perfect for busy nights when I still want to make something special.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Boneless, skinless chicken breasts or thighs
- Olive oil
- Salt and black pepper
- Garlic, minced
- Chicken broth
- Boursin cheese (Garlic & Fine Herbs)
- Heavy cream (optional, for extra richness)
- Fresh parsley or thyme (for garnish)
Directions
- I season the chicken with salt and pepper on both sides.
- I heat olive oil in a skillet over medium-high heat and sear the chicken for about 5–6 minutes per side, until golden and cooked through. I transfer it to a plate and cover to keep warm.
- In the same skillet, I reduce the heat and add the minced garlic. I sauté it for 30 seconds until fragrant, being careful not to burn it.
- I pour in the chicken broth and use a wooden spoon to scrape up all the browned bits from the bottom of the pan.
- I stir in the Boursin cheese and let it melt completely into the broth, creating a smooth and creamy sauce. If I want a richer consistency, I add a splash of cream here.
- I return the chicken to the pan and spoon the sauce over it. I let it simmer gently for 2–3 minutes until everything is warmed through.
- I garnish with fresh herbs and serve immediately.
Servings and Timing
This recipe serves 4 and takes about 30 minutes from start to finish. It’s great for a weeknight dinner or a cozy meal with friends or family.
Variations
- I add sautéed mushrooms or baby spinach for more flavor and texture.
- Sometimes I swap the chicken for pork tenderloin medallions or salmon fillets.
- For extra tang, I stir in a splash of white wine with the broth.
Storage/Reheating
Leftovers can be stored in the fridge for up to 3 days. I reheat gently in a skillet over low heat, adding a little broth or cream to loosen the sauce if needed.
FAQs
Can I use a different flavor of Boursin?
Yes, but I always go back to Garlic & Fine Herbs for its classic flavor. The Shallot & Chive version works well too.
What’s the best way to keep the chicken juicy?
I make sure not to overcook it—just until the internal temp hits 165°F. Letting it rest while I make the sauce also helps retain moisture.
Can I make this ahead of time?
I often make the sauce ahead and refrigerate it, then cook the chicken fresh and warm the sauce right before serving.
What sides go best with this?
I like to serve it with mashed potatoes, rice, or pasta to soak up the sauce. A side of roasted vegetables or steamed green beans rounds it out.
Can I make it dairy-free?
The Boursin is essential to this sauce, but for a dairy-free version, I use a plant-based herbed cream cheese and it works surprisingly well.
Conclusion
Chicken with Boursin Sauce with Garlic and Fine Herbs is one of those dishes that looks and tastes impressive, but takes barely any effort. It’s creamy, garlicky, and incredibly satisfying—whether I’m cooking for company or just treating myself to something a little fancy on a weeknight.
Print
Chicken with Boursin Sauce with Garlic and Fine Herbs
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Dinner, Main Dish
- Method: Skillet, Stovetop
- Cuisine: American, French-Inspired
- Diet: Gluten Free
Description
Chicken with Boursin Sauce with Garlic and Fine Herbs is a creamy, savory skillet dish featuring juicy chicken smothered in a rich sauce made from Boursin cheese. This easy chicken recipe is quick, comforting, and perfect for busy weeknights or cozy dinners.
Ingredients
- 4 boneless, skinless chicken breasts or thighs
- Salt and black pepper, to taste
- 1 tbsp olive oil
- 2 cloves garlic, minced
- ½ cup chicken broth
- 1 (5.2 oz) package Boursin cheese (Garlic & Fine Herbs)
- ¼ cup heavy cream (optional, for extra richness)
- Fresh parsley or thyme, for garnish
Instructions
- Season chicken on both sides with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Sear chicken for 5–6 minutes per side, or until golden and cooked through. Transfer to a plate and cover to keep warm.
- Reduce heat to medium. Add minced garlic to the skillet and sauté for 30 seconds until fragrant.
- Pour in chicken broth and scrape up any browned bits from the bottom of the pan.
- Stir in the Boursin cheese and let it melt completely, forming a smooth sauce. Stir in cream, if using, for extra richness.
- Return chicken to the skillet and spoon the sauce over top. Simmer gently for 2–3 minutes until heated through.
- Garnish with fresh parsley or thyme and serve immediately.
Notes
- Add sautéed mushrooms or spinach for more texture and flavor.
- Swap chicken with pork medallions or salmon for variety.
- Stir in a splash of white wine for extra depth in the sauce.
- Serve over mashed potatoes, rice, or pasta to soak up the sauce.
- Store leftovers in the fridge for up to 3 days and reheat gently with a splash of broth.
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