It is 6pm. You are tired. Dinner needs to happen fast.
There is something magical about a one-pan meal on a crisp fall evening. This Boursin chicken recipe delivers a restaurant-quality dinner in just thirty minutes. You will love how the creamy sauce coats every bite of tender chicken.
What Makes This Recipe Special
This dish is a true lifesaver for busy families. It uses simple ingredients to create a rich and sophisticated flavor. The garlic and fine herbs from the cheese do all the heavy lifting for you. You do not need a long list of dried spices to make this taste amazing.
It is the perfect choice for a cozy weeknight dinner. The sauce is velvety, golden, and incredibly satisfying. Your kids will love the mild, creamy taste. You will love that it only requires one skillet to clean up later.
Simple Method
Making this meal is very straightforward. You start by searing the chicken until it is perfectly golden brown. Then, you whisk together the cheese and cream in the same pan. Even if you are a beginner, you can master this Boursin chicken recipe easily. The sauce thickens quickly into a dream-like consistency.
Ingredients You’ll Need
Most of these items are likely already in your kitchen. Fresh parsley adds a lovely bright finish to the rich sauce.
- 4 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 5.2 ounces Boursin Garlic & Fine Herbs cheese
- 0.5 cup chicken broth
- 0.5 cup heavy cream
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon fresh parsley, chopped
Step-by-Step Directions
- Season chicken breasts evenly on both sides with salt, pepper, and garlic powder.
- Heat olive oil and butter in a large skillet over medium-high heat until the butter is foaming.
- Place chicken in the skillet and sear for 5 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit and the exterior is golden brown.
- Remove chicken from the skillet and set aside on a plate; tent with foil to keep warm.
- Pour chicken broth into the hot skillet, whisking constantly to deglaze and incorporate any browned bits from the bottom.
- Reduce heat to medium and add the Boursin cheese and heavy cream to the skillet.
- Whisk the sauce continuously until the cheese has melted and the mixture is smooth and simmering.
- Return the chicken and any resting juices to the skillet, spooning the sauce over the meat.
- Simmer for 2 to 3 minutes until the sauce thickens to your desired consistency.
- Garnish with chopped fresh parsley and serve immediately.
Best Ways to Enjoy It
Serve this chicken warm while the sauce is silky and flowing. It tastes incredible over a bed of buttery mashed potatoes. You can also pair it with steamed green beans for a balanced, healthy meal. For a low-carb option, try it with roasted cauliflower or zucchini noodles. Set the table and enjoy a stress-free meal with your family.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to three days. To reheat, place the chicken and sauce in a skillet over low heat. Add a splash of broth if the sauce is too thick. This helps maintain that creamy, tender texture you love. Do not boil the sauce or it might separate.
Tips for Best Results
- Don’t skip deglazing the pan with broth to get all the flavor.
- Use a meat thermometer to ensure the chicken stays juicy and tender.
- Avoid using cold cream to prevent the sauce from breaking.
- Let the chicken rest under foil so the juices stay inside.
- Add a squeeze of lemon at the end for a fresh, bright pop.
- Make the sauce right before serving for the best velvety texture.
- Swap chicken breasts for thighs if you prefer darker meat.
Ways to Switch It Up
- Stir in two cups of fresh baby spinach for extra nutrients.
- Add sliced mushrooms to the skillet for an earthy fall flavor.
- Use the Black Pepper Boursin variety for a spicy kick.
- Top with crispy bacon bits for a salty, crunchy finish.
Common Questions
Can I use milk instead of heavy cream?
Heavy cream provides the best thickness and stability for this sauce. Milk may result in a thinner consistency. If you use milk, the sauce might not coat the chicken as well.
What if my sauce is too thick?
Simply whisk in an extra tablespoon of chicken broth at a time. This will thin the sauce without losing any flavor. Keep the heat low while you do this.
I hope this creamy chicken brings a little extra warmth to your kitchen tonight. It is the perfect way to slow down and enjoy a meal together. Happy cooking!
— Katie Wood
Ingredients
- 4 boneless skinless chicken breasts
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 5.2 ounces Boursin Garlic & Fine Herbs cheese
- 0.5 cup chicken broth
- 0.5 cup heavy cream
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 tablespoon fresh parsley, chopped
Instructions
- Season chicken breasts evenly on both sides with salt, pepper, and garlic powder.
- Heat olive oil and butter in a large skillet over medium-high heat until the butter is foaming.
- Place chicken in the skillet and sear for 5 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit and the exterior is golden brown.
- Remove chicken from the skillet and set aside on a plate; tent with foil to keep warm.
- Pour chicken broth into the hot skillet, whisking constantly to deglaze and incorporate any browned bits from the bottom.
- Reduce heat to medium and add the Boursin cheese and heavy cream to the skillet.
- Whisk the sauce continuously until the cheese has melted and the mixture is smooth and simmering.
- Return the chicken and any resting juices to the skillet, spooning the sauce over the meat.
- Simmer for 2 to 3 minutes until the sauce thickens to your desired consistency.
- Garnish with chopped fresh parsley and serve immediately.
