Creamy Boursin Chicken

The first time I made this Boursin chicken, I was honestly just trying to use up a wedge of cheese that had been sitting in my fridge for weeks. My friend Sarah had brought it over for a dinner party we never actually had, and I felt guilty letting it go to waste. That night, I threw everything into one pan without measuring anything, expecting something edible at best. My husband took one bite and asked if we could have it every Tuesday forever.

Last winter, my sister came over after a terrible day at work, and I made this for her without really thinking about it. She sat at my kitchen counter, watching the sauce thicken, and told me it was the first thing that had made her smile all day. Now she texts me every time she makes it herself, usually with some variation about how she added mushrooms or used half and half instead of cream.

Ingredients

• Boneless skinless chicken breasts: Pat them completely dry before seasoning for the best golden crust
• Salt and black pepper: Season generously since the sauce is mild
• Olive oil and butter: The butter burns too fast alone, so I always use both
• Garlic cloves: Fresh minced garlic makes a huge difference here
• Boursin Garlic and Fine Herbs cheese: Let it sit at room temperature for 10 minutes before adding to the pan
• Chicken broth: Use low sodium if you are sensitive to salt
• Heavy cream: Half and half works if you want something lighter
• Fresh parsley: The fresh herbs brighten up all that rich creaminess

Instructions

Season and prep the chicken:

Pat each breast dry with paper towels, then sprinkle both sides with salt and pepper

Sear to golden perfection:

Heat oil and butter in a large skillet over medium high, then cook chicken 4 to 5 minutes per side until deeply golden

Build the flavor base:

Remove chicken and reduce heat to medium, then sauté garlic for just 30 seconds until fragrant

Create the sauce:

Add Boursin, broth, and cream, stirring until the cheese melts completely into a smooth velvety sauce

Finish and serve:

Return chicken to the pan and simmer 7 to 10 minutes, turning occasionally, until sauce thickens and coats everything beautifully

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This has become my go to when friends announce they are coming over with basically no notice. I can have it on the table in 35 minutes, and people always assume I planned something elaborate. There is something so comforting about watching that creamy sauce bubble away, knowing it will coat everything perfectly.

Make It Your Own

Chicken thighs work beautifully here and stay juicier if you are worried about drying out white meat. I have also added sautéed mushrooms and spinach when I needed to stretch the recipe to feed more people.

Serving Ideas

Mashed potatoes are classic because they soak up all that sauce, but I have also served it over rice, alongside steamed green beans, or with crusty bread for dunking. A crisp white wine like Chardonnay cuts through the richness perfectly.

Storage and Reheating

Leftovers keep well for 3 to 4 days in the refrigerator, though the sauce will thicken when cold. Add a splash of cream or broth when reheating to bring it back to life.

• The sauce actually tastes better the next day as the flavors meld together
• Reheat gently over low heat to prevent separating
• Avoid freezing as the cream can become grainy when thawed

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Some recipes are just worth keeping in your back pocket for nights when you need something comforting but do not want to spend hours in the kitchen. This is one of those dishes.

Common Questions

→ What is Boursin cheese?

Boursin is a soft, creamy cheese flavored with garlic and fine herbs, adding a rich, aromatic quality to sauces.

→ Can I use chicken thighs instead of breasts?

Yes, chicken thighs can be used for extra juiciness and a slightly richer texture.

→ How do I know when the chicken is fully cooked?

Cook until the internal temperature reaches 165°F (74°C) and the juices run clear. Simmer in the sauce for 7–10 minutes to finish cooking.

→ Can I substitute heavy cream with a lighter option?

Half-and-half works as a lighter alternative, providing creaminess with less fat.

→ What side dishes pair well with this dish?

Steamed green beans, mashed potatoes, rice, or crusty bread complement the creamy chicken and sauce nicely.