Creamy Boursin Chicken with Garlic & Fine Herbs

Tender chicken breasts smothered in a luxuriously creamy sauce made with Boursin® Garlic & Fine Herbs, rich heavy cream, and fragrant herbs—this elegant one-pan dish delivers gourmet flavor in under 30 minutes. With golden seared chicken, a velvety herb-infused sauce, and just the right hint of garlic, it’s restaurant-quality comfort food you can make any night of the week.

Why You’ll Love This Recipe

This isn’t just another chicken dinner—it’s effortless elegance. The star is Boursin cheese: a French-style soft cheese packed with garlic, chives, parsley, and thyme that melts into the sauce like magic. Paired with a quick pan-sear and deglazed pan juices, it creates a silky, aromatic sauce that clings to every bite. Serve it over mashed potatoes or pasta and you’ve got a meal that feels indulgent but takes no time at all.

Perfect for:

• Weeknight dinners
• Date nights at home
• Impromptu guests
• Meal prep (reheats beautifully)

Ingredients

For the Chicken

• 4 boneless, skinless chicken breasts or thighs (~1.5 lbs / 680g)
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 3 cloves garlic, minced
• ½ tsp salt
• ½ tsp black pepper
• 1 tsp paprika (smoked or sweet)

For the Boursin Sauce

• 1 (5.2 oz / 150g) package Boursin Garlic & Fine Herbs cheese (do not substitute cream cheese)
• ½ cup (120ml) chicken broth (low-sodium recommended)
• ½ cup (120ml) heavy whipping cream (or half-and-half for lighter version)
• 1 tbsp fresh parsley, chopped
• 1 tsp fresh thyme leaves (or ½ tsp dried)

For Serving (Optional but Recommended!)

• Creamy mashed potatoes, fettuccine, or crusty bread
• Steamed green beans, asparagus, or roasted broccoli
• Extra cracked black pepper and parsley for garnish

Step-by-Step Instructions

1. Prep & Sear the Chicken

• Pat chicken dry with paper towels—this ensures a perfect sear.
• Season both sides with salt, pepper, and paprika.

In a large skillet or sauté pan over medium-high heat:

• Heat olive oil and butter until butter is melted and foamy (not burnt).
• Add chicken and cook 5–6 minutes per side, until golden brown.
• Chicken will not be fully cooked through—remove and set aside.

2. Build the Sauce Base

In the same skillet (don’t clean it!):

• Add minced garlic and sauté 30 seconds, stirring constantly—don’t let it burn.
• Pour in chicken broth, scraping up all the browned bits from the bottom of the pan—this is flavor gold.
• Simmer 2 minutes to reduce slightly and concentrate flavor.

3. Melt in the Boursin

• Reduce heat to low.
• Add the Boursin cheese and whisk gently until completely melted and smooth.
• Stir in heavy cream, parsley, and thyme.
• Cook 1–2 minutes more, stirring often, until sauce is velvety and warm—do not boil.

4. Finish Cooking the Chicken

• Return chicken to the skillet, nestling it into the sauce.
• Spoon sauce over the top.
• Simmer 3–4 minutes, turning once, until chicken reaches 165°F internal temperature.

5. Garnish & Serve

• Remove from heat.
• Taste and adjust seasoning—more salt? Pepper? A splash of lemon juice for brightness?
• Garnish with extra fresh herbs and a grind of black pepper.

Serve immediately while hot and saucy.

✅ Best pairings:

• Creamy mashed potatoes (to soak up every drop)
• Buttered noodles or risotto
• Crusty baguette for dipping
• Bright green veggies on the side

You Must Know

• Use real Boursin —its blend of herbs and soft texture makes the sauce sing.
• Don’t skip searing —deep browning = deep flavor.
• Deglaze the pan —those sticky bits are flavor boosters.
• Low heat for Boursin —high heat can cause separation.
• Tastes better the next day! Reheats beautifully with a splash of broth.

Storage Tips

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat gently on the stove (best texture) or microwave (stir often).
• Freeze for up to 3 months —thaw overnight before reheating.

Ingredient Substitutions

Serving Suggestions

• Serve family-style in the skillet for rustic charm.
• Great for date nights—pair with white wine or sparkling water.
• Double the batch and freeze half for future comfort.
• Pack in lunchboxes (reheat safely).

Cultural Context

Inspired by French bistro classics and American weeknight cooking, this recipe blends European flair with modern convenience. Found on cozy kitchen tables, romantic dinners, and busy family nights alike, it honors simplicity while delivering bold, buttery flavor.

Pro Tips

• Double the recipe? Yes—perfect for feeding a crowd. Use two pans or work in batches.
• Want more garlic? Add ½ tsp garlic powder to the sauce.
• Make ahead: Cook chicken and store separately. Reheat and finish with fresh sauce.
• Label your dish: People will ask for the recipe.
• Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use frozen chicken?
A: Not recommended—thaw completely first for even cooking and better sear.

Q: Why did my sauce separate?
A: Likely due to high heat or cold cream. Keep heat low and add cream slowly.

Q: Is this gluten-free?
A: Yes—if using GF-certified Boursin and verifying broth label.

Q: Can I air fry the chicken first?
A: Absolutely! Air fry at 375°F for 10–12 mins, then finish in sauce.

Q: Can I make it dairy-free?
A: Try vegan Boursin-style spread + coconut cream—but texture changes.

Allergy Information

Contains: dairy (Boursin, butter, cream), eggs (in some Boursin varieties—check label), wheat (in some broths).
Gluten-free option: Use certified GF broth.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on pre-made cheeses and broths.

Nutrition Facts (Per Serving – Approximate)

Based on 4 servings (without sides)

• Calories: 420
• Fat: 30g
• Saturated Fat: 16g
• Carbohydrates: 2g
• Fiber: 0g
• Sugar: 1g
• Protein: 34g
• Sodium: 580mg

This chicken doesn’t shout. It simmers quietly, golden and fragrant, saying everything a great meal should: “Sit down. Eat. You’re taken care of.” That’s how the best ones begin—not with fanfare, but with garlic, grace, and someone who says, “Let’s make it together.”