If you're craving a quick chicken dinner that tastes like something from your favorite bistro, this Boursin Chicken Recipe is it. Juicy chicken breasts simmer in a creamy, garlicky Boursin cheese sauce that's bursting with flavor. The best part? It comes together in about 30 minutes with simple ingredients and easy steps.
Love creamy chicken recipes? Try this chicken manicotti Alfredo.
⭐️⭐️⭐️⭐️⭐️ Reader Review
"We made this dish tonight using chicken tenderloins - it was delicious! Great recipe!"
-Jenn
Recipe Essentials
- 🍽️ Course: Main Dish
- ⏱️ Ready In: About 30 minutes
- 🍳 Method: Pan-seared chicken in a creamy Boursin cheese sauce
- 🧄 Flavor Profile: Rich, garlicky, and ultra-creamy with a buttery finish
- 👩🍳 Best For: Quick weeknight dinners or easy entertaining
- 💡 Pro Tip: Melt the Boursin over low heat for the smoothest, silkiest sauce
- 🥗 Serve With: Mashed potatoes, rice, pasta, or steamed veggies
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From Our Kitchen to Yours
Boursin Chicken has become one of my go-to weeknight dinners because it's just so easy. There's no fancy prep, no dredging, and no pile of dishes to tackle later. You just sear the chicken, whisk together the creamy Boursin sauce, and in less than 30 minutes, dinner's ready.
The Boursin melts right into the sauce, making the chicken rich, creamy, and full of flavor with hardly any effort. And, you can switch up the cheese flavor or serve it with pasta, rice, or veggies - it always works and always tastes amazing. If you love the flavors, try this easy Boursin pasta recipe next!
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Ingredients
- Chicken Breasts: Use boneless, skinless chicken breasts for this recipe. You can use either whole chicken breasts or cut them in half lengthwise to create thinner pieces, similar to cutlets. If you're using larger chicken breasts, you can pound them with a mallet to create more even thickness. You can also cut the chicken into bite-sized pieces to speed up cooking as well.
- Boursin Cheese: This cheese is a soft, spreadable cheese that comes in a variety of flavors. We prefer the most popular flavor, garlic and herb, but you can experiment with other flavors as well.
- Dry White Wine: Brings a tangy flavor and a bit of acidity to the creamy sauce served over the chicken. For a non-alcoholic version, use apple juice or more broth instead.
- Chicken Broth: Used to thin out the sauce a bit. You can also use vegetable broth.
See the recipe card below for the full list of ingredients and the exact quantities of each ingredient.
Variations
- Swap the Meat: This dish works equally well with chicken thighs and pork chops, with a slight adjustment to the cooking time.
- Experiment with Herbs: Instead of parsley, try using tarragon, chervil, thyme, oregano, chives, or basil instead.
- Add Vegetables: Sauté some mushrooms, or stir in some chopped spinach or kale, add some sun-dried tomatoes or roasted red peppers.
- Add Bacon: Sprinkle cooked and crumbled bacon over the top.
- Creamier Sauce: For a creamier, richer sauce, you can stir in a tablespoon or two of cream cheese, sour cream, or heavy cream with the Boursin.
- Dredge the Chicken: Place about a half cup of flour in a shallow plate and dip the chicken in the flour to coat both sides with flour. Sprinkle with seasonings and then cook as directed. It's an easy extra step that works great if you prefer a crispier style of chicken with the creamy sauce.
How to Make Boursin Chicken
Step 1: Cook the Chicken. Season the chicken with salt and pepper. Then cook the chicken in a skillet with olive oil for 4 minutes per side. After cooking, move to a plate and keep warm.
Step 2: Cook the aromatics. Add the onion to the pan with the chicken drippings and cook for 3 minutes. Then add the garlic and continue cooking for an additional minute.
Step 3: Finish the Sauce. Stir in the chicken broth and wine and simmer for 4 minutes. Add the Boursin cheese and stir until melted and the sauce is creamy.
Step 4: Finish the Dish. Add the chicken back to the pan and sprinkle with parsley.
Recipe Tips
- Don't Overcook. For juicy, well cooked chicken, use a meat thermometer to check the chicken and make sure it reaches an internal temperature of 165°.
- Avoid Oversalting: Both the broth and cheese are on the salty side. Be sure to taste your sauce as you cook so that you can adjust the seasoning accordingly and make sure it's perfectly flavored every time.
- Even Cooking: Pound thick breasts to a uniform ½-inch thickness for even cooking.
- Storing: We like this dish best freshly made but you can store leftovers in an airtight container for up to 3 days or 3 months in the freezer.
Serving Suggestions
- Boursin chicken is delicious served with a variety of side dishes. We especially love air fried baby potatoes, pasta, or rice.
- Add some color to the plate with freshly cooked vegetables or salads. Try these Mediterranean roasted vegetables.
- Crispy air fryer garlic bread is perfect for dipping into the rich Boursin sauce.
Discover more tasty sides in my collection of the best side dishes for chicken cutlets.
Boursin Chicken Recipe FAQs
Place the chicken and sauce in a skillet, cover, and cook on low heat until heated through. Avoid using the microwave as it may cause the sauce to break.
Yes! In this recipe, we use just broth, white wine, and Boursin to create a luscious and creamy sauce.
Add the Boursin right at the end of cooking. Avoid letting it cook at too high of heat. You can even turn off the heat before whisking in the Boursin. The residual heat of the sauce will melt the cheese. If you end up with a grainy texture, whisk the sauce off the heat and then gently re-warm.
Creamy Boursin Chicken Recipe
Equipment
Ingredients
- 2 chicken breasts cut in half lengthwise
- ½ teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoon olive oil
- ½ medium onion chopped
- 1 teaspoon minced garlic
- ½ cup chicken broth
- ½ cup dry white wine
- 1 pkg (5.2 oz) Boursin cheese, room temperature
- 1 tablespoon chopped parsley
Instructions
- Season the chicken with salt and pepper and heat the olive oil in a large saute pan. Cook the chicken for 4 minutes per side and move to a plate and keep warm.
- Cook the onion in the pan with the chicken drippings for 3 minutes, then add the garlic and continue cooking for an additional minute.
- Stir in the chicken broth and wine and simmer for 4 minutes.
- Add the Boursin cheese and stir until melted and the sauce is creamy.
- Add the chicken back into the pan and sprinkle with parsley.
Notes
- Cook Just Right: For juicy, tender chicken, use a meat thermometer and cook until it reaches 165°F internally.
- Taste Before You Salt: Boursin and broth already add plenty of seasoning, so give your sauce a quick taste before adding extra salt.
- Even Cooking: Pound thicker chicken breasts to about ½-inch thickness so they cook evenly and stay perfectly tender.
Jen says
We made this dish tonight using chicken tenderloins - it was delicious! Great recipe!
Karin and Ken says
Thank you for your kind words! I’m so glad you enjoyed it. Hopefully you find some other recipes on this site that you enjoy just as much. All the best. Karin
May says
Love this! Thx for sharing. I’m excited to make again May add vegetables next time. Loved sauce on mashed potatoes and want to try pasta noodles next time I think that would taste even better. I’ll let you know. Maybe rice after that. This dish tastes so good I hope everyone tries it. Thx again for sharing.
Karin and Ken says
The cheese sauce is wonderful on anything in my opinion. Vegetables also taste so good included. I’m glad you enjoyed this recipe as much as we all do. Thank you for taking the time to let me know. All the best. Karin
Tara says
This dish was beautiful. Thank you. I was getting bored of chicken breast. This boursin cheese idea is so yummy. I wish I made more sauce and will next time. I wish I could drink it lol Thanks KD 💕
Karin and Ken says
I’m so glad you enjoyed this recipe. It’s a personal favorite of mine. I simply love this sauce too. Thank you for letting me know. All the best. Karin