Go Back

Boursin Chicken

Boursin chicken with golden-seared chicken breasts in a luxuriously creamy garlic herb cheese sauce. The Boursin melts into a smooth, glossy pool with fresh thyme and cracked pepper visible throughout.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: French-American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts Trim if thick uneven portions, so searing time stays consistent.
Seasoning & aromatics
  • 0.25 tsp salt Season to taste; add more if using low-sodium broth.
  • 0.25 tsp pepper Use freshly cracked for visible flecks.
  • 0.5 tsp garlic powder Season to taste for a gentle garlic layer.
  • 2 tbsp olive oil For searing and pan flavor.
  • 3 garlic Minced (about 3 cloves).
Sauce
  • 0.5 cup dry white wine or chicken broth Use either; deglazing step needs enough liquid to lift browned bits.
  • 1 cup chicken broth Adds body and keeps sauce silky while melting Boursin.
  • 1 package (5.2 oz) Boursin garlic and herb cheese Melt until fully smooth; stir to eliminate any small lumps.
  • 0.5 cup heavy cream Stir in after Boursin melts for a creamy finish.
  • 1 tsp fresh thyme leaves Stir into sauce for fragrant herb notes.
  • 0.25 garnish fresh thyme Fresh leaves for garnish on top before serving.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear chicken
  1. Season the chicken breasts all over with salt, pepper, and garlic powder to taste. Heat olive oil in a large skillet over medium-high heat until shimmering.
  2. Add the chicken and sear for 5–6 minutes per side, until golden and the internal temperature reaches 165°F. Remove to a plate and leave any browned bits in the pan.
Make the creamy Boursin sauce
  1. Reduce heat slightly and cook the minced garlic in the same pan for 30 seconds. Deglaze with the white wine and cook for 2 minutes, scraping up the browned fond.
  2. Pour in the chicken broth and bring to a simmer. Add the Boursin cheese and stir until completely melted and smooth.
  3. Stir in the heavy cream and fresh thyme leaves, then simmer for 3–4 minutes until the sauce thickens slightly. Keep the sauce at a gentle simmer, not a hard boil, to stay glossy.
Finish and serve
  1. Return the chicken to the pan and spoon the Boursin sauce over each breast. Garnish with fresh thyme and serve over mashed potatoes or pasta.

Notes

Pro tip: Keep the skillet hot for the chicken sear, then reduce heat before adding garlic so it doesn’t brown. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently on the stove with a splash of chicken broth to loosen the sauce. Freezing is not recommended because the creamy sauce can split slightly when thawed. Dietary swap: use half-and-half instead of heavy cream for a lighter sauce (simmer 1–2 minutes longer to thicken).