This easy Boursin chicken comes together quickly with a handful of everyday ingredients and yields a rich, creamy herb-and-garlic sauce that pairs perfectly with pasta, rice, or potatoes.
If you enjoy Boursin, try other simple dishes like Ridiculously Easy Boursin Pasta or Boursin Orzo with Chicken for more ways to use this flavorful soft cheese.
Why you’ll love it
Boursin is one of my favorite kitchen shortcuts: it’s widely available, spreads and melts beautifully, and adds instant richness and bright herb flavor to sauces. For a fast weeknight meal, this skillet Boursin chicken is golden, comforting, and impressive enough for guests while remaining simple to prepare.
This is an independent recipe inspired by how well Boursin performs in savory dishes. The combination of sautéed onions, savory chicken broth, and creamy Boursin creates a luscious sauce that clings to the chicken and any side you choose.
What does Boursin cheese taste like?
- Soft, creamy, and mildly tangy with a pronounced garlic-and-herb profile. It adds a savory, slightly salty richness that melts into a smooth sauce—perfect for coating chicken or pasta.
What you’ll need
- Chicken – boneless, skinless chicken breasts; halved lengthwise for quicker, even cooking.
- Garlic powder plus salt and pepper – to season the chicken before frying.
- Olive oil and butter – for browning the chicken and developing flavor in the pan.
- Onion – finely chopped and sautéed to form the base of the sauce.
- Chicken broth – adds depth and thins the sauce as needed.
- Boursin cheese – the star ingredient; allow it to soften at room temperature for easier melting.
- Fresh parsley – optional, for brightness and garnish.
Tools for this recipe
A sturdy skillet and an instant-read thermometer make this recipe easiest, but the dish is forgiving—any heavy-bottomed frying pan will work. Angled measuring cups are handy for liquids.
- Instant-read meat thermometer to ensure chicken reaches 165°F (74°C).
- Heavy skillet or cast-iron pan for even browning.
How to make Boursin chicken
Overview: sear the chicken, sauté the onions, melt the Boursin into broth for a silky sauce, then return the chicken to warm through.
Begin by slicing each chicken breast in half horizontally so you have four thin pieces. Season both sides with garlic powder, salt, and pepper. Heat the oil and butter in a skillet over medium-high heat until shimmering, then cook the chicken 5–6 minutes per side, or until golden and cooked through. Transfer the chicken to a plate and set aside.
In the same skillet, add the chopped onion and sauté until soft and slightly browned, about 4–6 minutes. Pour in the chicken broth and add the softened Boursin. Stir until the cheese melts and the sauce is smooth. Let it simmer a few minutes to thicken. Return the chicken to the pan, spoon the sauce over each piece, and warm through for a couple of minutes. Stir in chopped parsley if desired and adjust seasoning with salt and pepper to taste.
Substitutions and variations
- Add a handful of fresh spinach at the end of cooking for extra greens—stir it into the hot sauce until just wilted.
- Use low-sodium chicken broth if you prefer a less salty sauce.
- Experiment with different Boursin flavors if you want a new twist; any herb-and-garlic style will work well.
What to serve with Boursin chicken
- Mashed potatoes, buttered rice, or a simple pasta toss are excellent for soaking up the sauce.
- Roasted or sautéed vegetables—such as carrots, cauliflower, broccolini, or green beans—balance the richness.
- A crisp green salad with a light vinaigrette provides contrast and freshness.
Leftovers and storage
- Store leftovers in an airtight container in the refrigerator for 3–4 days.
- Reheat gently over low heat on the stovetop, stirring occasionally; add a splash of broth if the sauce has thickened too much.
- Freezing is not recommended, as the sauce can separate and change texture.
More delicious chicken recipes
- Creamy Garlic Parmesan Chicken
- Easy Honey Mustard Chicken
- Creamy Sherry Chicken
- Cheddar Bacon Ranch Cream Cheese Chicken
- Sour Cream and Onion Chicken
If you have questions about this Boursin chicken recipe or tips to share, please leave a comment and rating. I love hearing how you adapt it in your kitchen.
Boursin Chicken
Ingredients
- 2 large chicken breasts
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion, chopped
- 3/4 cup chicken broth (use low sodium if preferred)
- 1 (5.2 oz) package Boursin Fine Herbs & Garlic cheese, softened
- 1–2 tablespoons chopped parsley, optional
Instructions
- Slice each chicken breast in half lengthwise to create four thinner pieces. Season with garlic powder, salt, and pepper.
- Heat oil and butter in a skillet over medium-high heat. Cook the chicken about 5–6 minutes per side, until browned and cooked through. Transfer to a plate.
- Add the chopped onion to the skillet and sauté 4–6 minutes until softened and lightly browned. Add a little more oil if the pan looks dry.
- Pour in the chicken broth and add the softened Boursin cheese. Stir until smooth and let the sauce bubble for about 5 minutes. Stir in parsley if using.
- Return the chicken and any juices to the skillet and warm through for a couple of minutes until the sauce thickens to your liking. If the sauce becomes too thick, add a splash more broth.
- Taste and adjust seasoning with salt and pepper as needed. Serve immediately.
Notes
- Chicken is done when an instant-read thermometer registers 165°F (74°C) in the thickest part.
- This recipe appears in the Salt & Lavender Everyday Essentials cookbook.
Nutrition (per serving)
Calories: 347 kcal; Carbohydrates: 3 g; Protein: 27 g; Fat: 25 g; Sodium: 547 mg. Nutrition values are approximate.
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