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Creamy Chicken with Boursin Sauce
There are some ingredients that feel like a secret weapon in the kitchen, and Boursin cheese is at the very top of that list. If you have ever spread this herb-flecked, creamy cheese on a cracker, you know it’s delicious. But when you melt it down into a sauce? That is when the real magic happens. Today, we are making Creamy Chicken with Boursin Sauce, a dish that tastes like fine French dining but comes together in a single skillet in under 30 minutes.
Imagine golden, pan-seared chicken breasts swimming in a luxurious, velvety sauce that requires absolutely no chopping of herbs or measuring of spices. The Boursin does all the work for you, melting into a rich, garlic-and-herb infused cream that coats every bite. It is savory, decadent, and incredibly comforting—the kind of meal that makes you want to lick the plate clean (and we won’t judge if you do).
This recipe is the answer to every “boring chicken dinner” complaint. It transforms humble chicken breasts into something spectacular with minimal effort. Whether you serve it over a bed of pasta to catch the sauce, or alongside roasted vegetables for a low-carb keto feast, this dish is guaranteed to impress. It’s elegant enough for date night, yet fast enough for a frantic Tuesday.
Let’s get started on your new favorite creamy chicken dinner!
Why You’ll Love This Recipe
- Instant Flavor Bomb: Boursin cheese is packed with garlic, parsley, and chives. By using it as the base, you get complex, slow-simmered flavor instantly without buying five different jars of dried herbs.
- One-Pan Cleanup: We sear the chicken and make the sauce in the same skillet. Less time washing dishes means more time enjoying your evening.
- Ready in 30 Minutes: This is a true 30-minute meal. It’s fast, furious, and fabulous.
- Restaurant Quality: The sauce has that silky, glossy texture that you usually only get in professional kitchens, thanks to the high fat content of the cheese.
- Keto & Low Carb Friendly: If you skip the pasta and serve this with zucchini noodles or broccoli, it’s a high-fat, low-carb dream meal.
- Forgiving: Unlike a traditional béchamel or roux-based sauce, this cheese sauce rarely breaks or lumps. It’s practically foolproof.
Ingredients
Here is the simple list of ingredients needed to create this masterpiece.
| Ingredient | Quantity | Notes |
|---|---|---|
| Chicken Breasts | 2 large (1 lb) | Boneless, skinless. Slice them in half lengthwise to create 4 thin cutlets. This ensures even cooking. |
| Boursin Cheese | 1 puck (5.2 oz) | “Garlic & Fine Herbs” flavor is the classic choice, but “Shallot & Chive” works great too. |
| Chicken Broth | 1/2 cup | Low-sodium is best since the cheese is salty. Adds volume to the sauce. |
| Heavy Cream | 1/4 cup | Optional, but recommended for extra silkiness. You can use milk for a lighter version. |
| Flour | 1/4 cup | For dredging. This gives the chicken a nice crust and helps thicken the sauce slightly. |
| Garlic Powder | 1 tsp | To season the flour coating. |
| Onion Powder | 1 tsp | To season the flour coating. |
| Olive Oil | 1 tbsp | For searing. |
| Butter | 1 tbsp | For searing. Mixing oil and butter prevents burning while adding flavor. |
| Spinach | 2 cups | Fresh baby spinach. Adds a pop of color and nutrition. |
| Sun-Dried Tomatoes | 1/4 cup | Optional. Chopped. They add a sweet-tart chewiness that cuts the richness. |
| Salt & Pepper | To taste | Season generously. |
Step-by-Step Instructions
1. Prep the Chicken
Slice your chicken breasts horizontally to create four thin cutlets. Pound them slightly if they are uneven. In a shallow bowl, mix the flour, garlic powder, onion powder, salt, and black pepper. Dredge each chicken cutlet in the flour mixture, shaking off any excess.
Why Dredge? The flour creates a golden crust that grabs onto the sauce later, and the fond (brown bits) it leaves in the pan adds deep flavor to the gravy.
2. The Sear
Heat the olive oil and butter in a large skillet over medium-high heat. Once the butter foams, add the chicken cutlets. Cook for 4–5 minutes per side until they are golden brown and cooked through (internal temp of 165°F). Remove the chicken to a plate and set aside.
Chef’s Tip: Don’t crowd the pan! If they don’t fit, cook in two batches. Crowding steams the meat and ruins the crust.
3. Deglaze and Melt
Reduce the heat to medium. Pour in the chicken broth. Use a wooden spoon to scrape up all those delicious brown bits from the bottom of the pan (that’s pure flavor!). Add the entire puck of Boursin cheese into the center of the skillet.
4. Create the Sauce
Let the cheese soften for a minute, then whisk it into the broth until smooth. Stir in the heavy cream (if using). Let the sauce simmer gently for 2–3 minutes until it thickens.
5. Add Veggies (Optional)
If you are adding spinach or sun-dried tomatoes, toss them in now. Stir until the spinach is wilted, which takes about 1 minute.
Flavor Note: The sun-dried tomatoes add a wonderful acidity that balances the heavy cream cheese.
6. Recombine and Serve
Return the cooked chicken (and any resting juices) to the skillet. Spoon the luscious sauce over the chicken to warm it through. Garnish with fresh parsley or chopped chives and serve immediately while piping hot.
Tips for Success
- Use Thin Cutlets: Thick chicken breasts take forever to cook and often dry out on the outside before the middle is done. Thin cutlets cook fast and stay juicy.
- Room Temp Cheese: Take the Boursin out of the fridge 10 minutes before cooking. It will melt into the broth much faster and smoother if it isn’t ice cold.
- Don’t Over-Salt: Boursin cheese is already seasoned with salt and herbs. Taste your sauce before adding any extra salt at the end.
- The Sauce Consistency: If the sauce gets too thick, splash in a little more broth or pasta water. If it’s too thin, let it simmer for another minute—it will reduce quickly.
- Wine Pairing: A splash of dry white wine (like Sauvignon Blanc) added before the broth brings a lovely brightness to the dish. Just let the alcohol cook off for a minute.
Variations & Substitutions
- Mushrooms: Sauté sliced mushrooms in the pan before making the sauce. Mushroom and Boursin are best friends.
- Pork Chops: This sauce is equally delicious over seared boneless pork chops.
- Gluten-Free: Skip the flour dredging step. The sauce will still thicken nicely thanks to the cheese.
- Spicy Twist: Add a pinch of red pepper flakes to the sauce for a little heat in the background.
- Different Cheese: If you can’t find Boursin, you can use Alouette or any other brand of “garlic and herb” spreadable cheese.
What to Serve With It
This rich sauce needs a vehicle!
- Pasta: Angel hair, linguine, or penne are perfect for tossing in the extra sauce.
- Mashed Potatoes: Serve the chicken over a mound of creamy mashed potatoes for the ultimate comfort meal.
- Crusty Bread: You will want a baguette to mop up every drop of that liquid gold.
- Green Beans: Steamed or roasted green beans add a nice crunch and lightness.
- Rice: A simple rice pilaf works beautifully to soak up the flavors.
Storage & Reheating
- Fridge: Store leftovers in an airtight container for up to 3 days.
- Reheating: Reheat gently in a skillet over low heat. You may need to add a splash of water or milk to loosen the sauce, as it thickens significantly when cold.
- Freezing: Cream-based sauces can separate when frozen. It is possible, but the texture might be slightly grainy upon reheating. It’s best enjoyed fresh.
Nutrition Facts
Here is the estimated nutritional breakdown per serving (makes 4 servings).
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 28g |
| Carbohydrates | 8g |
| Fat | 30g |
| Saturated Fat | 18g |
| Sodium | 450mg |
| Fiber | 1g |
| Sugar | 1g |
Dietary Note: High in protein and fat, low in carbs (without pasta).
Common Mistakes to Avoid
- Burning the Garlic: Boursin has garlic in it, so you don’t need to add fresh garlic to the hot oil where it might burn. Rely on the cheese!
- Boiling the Sauce: Once the dairy is added, keep the heat at a simmer. Boiling furiously can sometimes cause the sauce to split or curdle.
- Using “Light” Boursin: The reduced-fat versions of spreadable cheese don’t melt as smoothly. Treat yourself to the full-fat version for the best sauce.
FAQ
Can I make this with chicken thighs?
Absolutely. Boneless, skinless chicken thighs stay incredibly juicy and work perfectly here. Just increase the cooking time slightly.
What is Boursin cheese?
It is a soft, creamy French cheese made from Cow’s milk, typically flavored with garlic, salt, pepper, parsley, and chives. It comes in a small box wrapped in foil.
Can I add pasta directly to the skillet?
Yes! If you cook the pasta separately, you can toss it right into the sauce with the chicken for a “Chicken Boursin Pasta” dish.
Is this spicy?
No, the standard “Garlic & Fine Herbs” Boursin is savory and herbal, not spicy.
Can I use milk instead of heavy cream?
Yes. The sauce will be a little thinner and less rich, but still delicious.
Conclusion
Creamy Chicken with Boursin Sauce is the kind of recipe that makes you feel like a kitchen wizard. With just one block of cheese and a few pantry staples, you can create a dinner that tastes like it took hours to prepare. It’s rich, savory, and undeniably satisfying.
So, the next time you are staring at a package of chicken breasts and feeling uninspired, grab the Boursin. Your family (and your tastebuds) will thank you.
If you loved this creamy delight, try my Hot Honey Chicken Bowl or my Easy Beef and Broccoli Recipe for more restaurant-quality meals at home!
Chicken with Boursin Sauce
Savor the exquisite dish of chicken smothered in velvety Boursin sauce, creating a symphony of flavors that will leave you craving for more. This gourmet delight offers a sensory experience of creamy garlic herb chicken that redefines a sumptuous meal.
Ingredients
- 4 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup Boursin cheese
- 1/2 cup heavy cream
- 2 cloves garlic, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- Fresh parsley for garnish
Directions
- Season chicken breasts with salt and pepper on both sides.
- In a skillet, heat olive oil over medium-high heat. Add chicken breasts and cook until browned and no longer pink in the center, about 6-7 minutes per side. Remove and set aside.
- In the same skillet, add garlic and sauté until fragrant. Add Boursin cheese, heavy cream, thyme, and oregano. Stir until the cheese is melted and the sauce is smooth.
- Return the chicken to the skillet, spoon sauce over the chicken, and let it simmer for 5 minutes, allowing the flavors to blend.
- Garnish with fresh parsley before serving.
- Serve the chicken with Boursin sauce hot, alongside your favorite sides.
- Enjoy the creamy garlic herb chicken with Boursin sauce!
