Introduction
Imagine juicy, perfectly seared chicken breasts enrobed in a velvety Boursin cheese sauce—infused with garlic, fine herbs, and just a hint of shallot—spooned over mashed potatoes or alongside crusty bread. Chicken in Boursin Sauce with Garlic and Fine Herbs transforms simple ingredients into an elegant, restaurant-quality meal that’s on the table in just 35 minutes. The moment you begin sautéing shallots and garlic, the aroma of aromatic herbs and melting cheese fills the kitchen, signaling a dish that’s both comforting and sophisticated.
I first tried this recipe on a busy weeknight when I had leftover chicken and a half-used package of Boursin cheese in the fridge. Within minutes, the creamy cheese melted down with chicken broth and cream, creating a luscious sauce that turned everyday chicken breasts into something extraordinary. Serve it with fluffy rice or buttery mashed potatoes, and you’ll have a weeknight winner that feels like a special occasion. Whether you’ve enjoyed our Herb-Infused Fondant Potatoes or the decadent Oven Fried Pork Chops with Golden Mushroom Gravy, you’ll love how this chicken dish brings together rich, tangy Boursin cheese, fresh herbs, and simple pantry staples for a meal that’s comforting, elegant, and utterly delicious.
Why You’ll Love This Recipe
- Creamy, Herbaceous Sauce: Boursin cheese melts into a silky sauce with garlic and fine herbs—no extra seasoning needed.
- Quick & Easy: Total time is just 35 minutes, making it perfect for busy weeknights or last-minute guests.
- Minimal Clean-Up: Everything cooks in one skillet—sear the chicken, then build the sauce in the same pan to capture every bit of flavor.
- Versatile Pairings: Serve over mashed potatoes, rice, pasta, or with crusty bread to soak up every drop of the Boursin sauce.
- Crowd-Pleaser: The tangy creaminess of Boursin cheese appeals to kids and adults alike, elevating plain chicken to gourmet status.
Ingredients
- Chicken & Seasoning
- 4 boneless, skinless chicken breasts (about 6 oz / 170 g each)
- Salt and freshly ground black pepper, to taste
- 2 Tbsp olive oil
- Aromatics & Sauce Base
- 3 cloves garlic, minced
- 1 shallot, finely chopped (about 2 Tbsp)
- 1 package (5.2 oz / 148 g) Boursin cheese with garlic and fine herbs
- ½ cup (120 ml) chicken broth (low-sodium recommended)
- ½ cup (120 ml) heavy cream
- Optional: Juice of ½ lemon (about 1 Tbsp) for brightness
- Garnish
- Fresh parsley, chopped (for garnish)
- Suggested Accompaniments
- Mashed potatoes, cooked rice, egg noodles, or crusty bread
- Steamed green beans, roasted asparagus, or a simple mixed-greens salad
Step-by-Step Instructions
1. Season & Sear the Chicken (10 minutes)
- Prep the Chicken
- Pat each chicken breast dry with paper towels. This step ensures a good sear and helps the sauce adhere later.
- Season both sides generously with salt and freshly ground black pepper.
- Heat the Skillet
- Place a large skillet (preferably stainless steel or nonstick) over medium-high heat.
- Add 2 Tbsp olive oil and swirl to coat the bottom of the pan. Wait until the oil shimmers (but before it smokes).
- Sear the Chicken
- Carefully add the chicken breasts to the hot skillet in a single layer.
- Sear 5–6 minutes without moving, until the underside is a deep golden brown. Flip and sear the other side 5–6 minutes more, or until an instant-read thermometer inserted into the thickest part registers 165 °F (74 °C).
- Remove the chicken from the skillet and transfer to a plate. Tent loosely with foil to keep warm.
Tip: If your chicken breasts are very thick (over 1″), consider pounding them lightly to an even ¾–1″ thickness for uniform cooking in under 12 minutes total.
2. Build the Boursin Sauce (5 minutes)
- Sauté Aromatics
- Reduce the heat to medium. Add 1 finely chopped shallot to the skillet (no need to add extra oil—use the remaining fat from the chicken). Sauté 1–2 minutes until translucent.
- Add 3 cloves minced garlic and cook 30 seconds more, until fragrant (avoid browning the garlic).
- Add Boursin Cheese & Broth
- Lower the heat to low–medium. Crumble the entire 5.2 oz package of Boursin cheese into the skillet and stir gently.
- Pour in ½ cup chicken broth, stirring to help the cheese melt smoothly.
- Incorporate Heavy Cream
- Pour in ½ cup heavy cream, stirring continuously until a silky, golden sauce forms. If you want a touch of brightness, stir in juice of ½ lemon (about 1 Tbsp).
- Allow the sauce to simmer 1–2 minutes over low heat to thicken slightly.
Tip: If the sauce seems too thick, add a splash of extra broth or cream until you reach desired consistency. For a thicker sauce, simmer an extra minute or two uncovered.
3. Return Chicken & Simmer (5–7 minutes)
- Nestle Chicken Into Sauce
- Return the seared chicken breasts to the skillet, spooning sauce over each breast.
- Reduce heat to low and simmer for 5–7 minutes, spooning the sauce occasionally, until the chicken is warmed through and coated in the Boursin sauce.
- Adjust Seasoning
- Taste the sauce. Add salt and freshly ground black pepper as needed. The Boursin cheese is already salted and herbed, so season lightly.
4. Garnish & Serve (2 minutes)
- Garnish
- Sprinkle fresh chopped parsley over the chicken and sauce for a pop of color and fresh herbal note.
- Serve Immediately
- Transfer chicken breasts to a serving platter or plate individually. Spoon extra Boursin sauce generously over the top. Serve hot with mashed potatoes, rice, egg noodles, or crusty bread to soak up every drop.
Serving Suggestions
- Mashed Potatoes: Whip up buttery mashed potatoes and spoon the creamy Boursin sauce over them, creating a luxurious bed for the chicken.
- Rice or Egg Noodles: Fluffy jasmine or basmati rice (or buttered egg noodles) soaks up the garlic-and-herb-infused sauce perfectly.
- Crusty Bread: A warm baguette or ciabatta works beautifully to mop up the creamy sauce.
- Vegetable Sides:
- Steamed Green Beans tossed with lemon zest and a drizzle of olive oil.
- Roasted Asparagus with a squeeze of lemon and a dusting of Parmesan.
- Sautéed Spinach with garlic and a pinch of red pepper flakes for a quick, nutritious side.
- Light Salad: A simple mixed-greens salad with a lemon vinaigrette adds brightness and balances the richness of the sauce.
FAQs
- Can I use a different cheese if I don’t have Boursin?
Yes—substitute ricotta cheese (for creaminess) plus a handful of fresh chopped herbs (parsley, chives, and dill) and a bit of extra garlic. Alternatively, use goat cheese or soft herbed chèvre, but the sauce may be tangier. - How do I make this recipe dairy-free?
Use a dairy-free cream cheese substitute flavored with garlic and herbs, and replace heavy cream with full-fat coconut milk. Ensure your broth is vegan if needed. Season with extra garlic powder and dried herbs to boost flavor. - Can I use bone-in chicken thighs instead of breasts?
Absolutely. Bone-in thighs yield more flavor and stay tender. Increase sear time to 6–7 minutes per side, then reduce heat and simmer in sauce for 10–12 minutes until a thermometer reads 165 °F (74 °C) at the bone. - Is it possible to prepare ahead of time?
Yes—make the Boursin sauce up to 24 hours ahead. Store the sauce refrigerated in an airtight container. When you’re ready to serve, reheat the sauce gently, then sear and add chicken per instructions. This approach reduces hands-on time on dinner day. - How do I store leftovers?
Cool completely, then refrigerate in a covered container for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of broth or cream to restore sauce consistency.
Nutrition Facts (per serving, serves 4)
- Calories: 520 kcal
- Protein: 35 g
- Carbohydrates: 3 g
- Fat: 42 g
- Fiber: 0.2 g
- Sugar: 1 g
- Sodium: 640 mg
(Nutrition excludes suggested sides; calculated with full Boursin package and heavy cream.)
Recipe Tips
- Room-Temperature Chicken: Let the chicken breasts sit at room temperature for 15 minutes before cooking to ensure even cooking and prevent cold spots inside.
- Season Generously: Boursin cheese adds salt and herb flavor, but the chicken itself benefits from a generous initial seasoning of salt and pepper.
- Deglaze for Extra Flavor: After searing, if fond bits cling to the pan, deglaze with a splash of broth before adding the Boursin cheese. These caramelized bits add depth to the sauce.
- Control Sauce Consistency: If the sauce seems too thin after adding cream, remove chicken and let the sauce simmer 2–3 minutes uncovered until thicker. Alternatively, whisk in ½ tsp cornstarch mixed with 1 Tbsp water to thicken quickly.
- Enhance Herbal Notes: Stir in 1 Tbsp chopped fresh chives or 1 tsp dried thyme when melting Boursin to amplify the fine-herb profile.
- Lemon Zest for Brightness: If you love extra brightness, grate a bit of lemon zest (¼–½ tsp) over the finished dish just before serving.
- Use Good Quality Boursin: Authentic Boursin brand cheese (garlic & fine herbs) delivers the ideal flavor profile. A generic herbed cheese spread can be used, but taste may vary slightly.
Conclusion
Chicken in Boursin Sauce with Garlic and Fine Herbs elevates weeknight chicken into a luxurious, creamy entrée that feels straight out of a bistro. With a quick sear, a handful of simple ingredients, and a creamy Boursin-based sauce, you’ll delight family and guests alike in just 35 minutes. Pair it with mashed potatoes, rice, or crusty bread to make sure you capture every bit of the velvety sauce.
For more creamy chicken inspirations, explore Bon Appétit’s chicken in cream sauce recipes and Serious Eats’ guide to cooking tender chicken breasts. Enjoy this elegant, effortless dish tonight—comfort and sophistication in every bite!