Creamy Boursin Chicken

Last winter, my sister showed up at my door with a tub of Boursin cheese and nothing else. We threw together this chicken dish on a whim, and something about that garlicky cream sauce just felt like a warm hug on a freezing Tuesday night.

I made this for my in-laws last month, and my father-in-law actually licked his plate clean. The man never compliments anything, so thats how I knew this recipe was a keeper for special occasions too.

Ingredients

• Chicken breasts: Boneless and skinless cook evenly and stay tender
• Salt and black pepper: The foundation of flavor, so do not skimp here
• Olive oil and butter: The combination prevents burning while adding richness
• Garlic: Freshly minced makes all the difference in the sauce
• Boursin cheese: The garlic and fine herbs variety is essential here
• Chicken broth: Use a good quality brand or homemade for depth
• Heavy cream: Creates that luxurious silky texture
• Fresh parsley: Brightens up all that richness
• Dried thyme: Adds an earthy note that complements the herbs in the cheese

Instructions

Season the chicken:

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

Sear to golden perfection:

Heat the oil and butter in a large skillet over medium-high heat until the butter foams, then add chicken and cook 4-5 minutes per side

Build the aromatics:

Reduce heat to medium and toss in the garlic, stirring constantly for 30 seconds until it releases its fragrance without browning

Create the sauce:

Drop in the Boursin cheese, pour in the broth and cream, and stir continuously until everything melts into a smooth, velvety consistency

Add the herbs:

Sprinkle in the chopped parsley and thyme, letting them infuse the sauce as it bubbles gently

Finish together:

Return the chicken to the skillet and let everything simmer for 7-10 minutes, turning the pieces once or twice

Taste and adjust:

Dip a spoon in the sauce and decide if it needs more salt or pepper before serving

Garnish beautifully:

Scatter extra fresh parsley over the top right before plating for that pop of green

Save

Now whenever I see that distinctive foil-wrapped tub at the grocery store, I grab two. One for this recipe, and one because someone always asks for the recipe and wants to try it immediately.

Make It Lighter

Half-and-half subs in nicely for heavy cream if you are watching calories. The sauce will not be quite as decadent, but it still delivers that craveable creaminess without the guilt.

Serving Ideas

Mashed potatoes are my go-to because they soak up every drop of that sauce. But steamed green beans add a nice crunch that cuts through the richness, and crusty bread is non-negotiable for sopping up the leftovers.

Easy Customizations

Sautéed mushrooms or spinach stirred into the sauce make this feel even more like dinner party fare. The earthiness of mushrooms pairs especially well with the herbs in the Boursin.

• Add a splash of white wine to deglaze the pan before adding the cheese
• Try the pepper Boursin variety for a subtle kick
• Double the garlic if you love bold flavor

Save

Serve this with a chilled glass of Chardonnay and watch it become everyones most requested dinner.

Recipe Questions & Answers

→ What cut of chicken works best?

Boneless, skinless chicken breasts are preferred for their tenderness and quick cooking, but thighs can be used for a juicier result.

→ Can I substitute Boursin cheese?

While Boursin provides the characteristic garlic and herb flavor, a creamy soft cheese with similar seasoning can be used if necessary.

→ How do I make the sauce creamy without it curdling?

Simmer the cream and cheese gently over medium heat and avoid boiling to maintain a smooth, rich sauce texture.

→ What sides complement this dish?

Steamed green beans, mashed potatoes, rice, or crusty bread enhance the meal and soak up the flavorful sauce well.

→ Can herbs be adjusted or omitted?

Fresh parsley is recommended for garnish and flavor, but dried thyme is optional, allowing flexibility based on taste preferences.