Chicken in Boursin Sauce with Garlic & Fine Herbs
Chicken in Boursin Sauce with Garlic & Fine Herbs is an elegant, restaurant-quality dish that’s surprisingly simple to prepare at home. This creamy chicken recipe features perfectly seared chicken breasts smothered in a rich, velvety sauce made with Boursin garlic and herb cheese, creating a luxurious meal that tastes like it came from a fine dining establishment. The combination of tender chicken, aromatic garlic, fragrant herbs, and creamy cheese sauce delivers incredible flavor in every bite.
What makes this recipe absolutely brilliant is how easy it is to prepare with just a handful of ingredients, yet it looks and tastes impressive enough for special occasions. The Boursin cheese does all the heavy lifting—it’s already infused with garlic and herbs, which means you get complex, sophisticated flavors without measuring out multiple seasonings. Ready in just 25-30 minutes from start to finish, this one-pan wonder is perfect for busy weeknights when you want something special, date nights at home, or entertaining guests without spending hours in the kitchen. Serve it over pasta, mashed potatoes, or with crusty bread to soak up every drop of that incredible sauce.
Table of Contents
Recipe Quick Facts
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4 servings
Difficulty Level: Easy
Cuisine Type: French-American
Course: Main Course
Dietary Labels: Gluten-free option available, Low-carb friendly
Why You’ll Love This Recipe
- Restaurant-quality in 30 minutes – Tastes like a fancy dinner out but comes together quickly on a weeknight
- Simple ingredients, big flavor – Boursin cheese creates an instant creamy, garlicky herb sauce with minimal effort
- One-pan meal – Everything cooks in a single skillet for easy cleanup
- Impressive yet easy – Perfect for entertaining guests or date night without complicated techniques
- Versatile and customizable – Add vegetables like spinach, mushrooms, or tomatoes to make it a complete meal
Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts (4-5 oz each)
- 2 tablespoons olive oil, divided
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 tablespoons all-purpose flour (optional, for dredging)
For the Boursin Sauce
- 2 tablespoons unsalted butter
- 1 medium shallot, thinly sliced (or ½ small onion, chopped)
- 3 cloves garlic, minced
- ¼ cup white wine (or use additional chicken broth)
- ½-¾ cup low-sodium chicken broth
- 1 (5.2 oz) package Boursin Garlic & Fine Herbs cheese, softened
- ½-1 cup heavy cream (optional, for extra creaminess)
- 1 teaspoon Dijon mustard (optional)
- 2 tablespoons fresh chopped parsley or chives for garnish
Optional Add-Ins
Ingredient Note: Boursin cheese is the star ingredient—the Garlic & Fine Herbs flavor is recommended, but any variety works. Make sure it’s softened to room temperature for smooth blending.
Equipment Needed
- Large oven-safe skillet or sauté pan
- Tongs or spatula
- Meat thermometer
- Small bowl for seasoning
- Cutting board and knife
- Measuring cups and spoons
- Whisk or wooden spoon
Step-by-Step Instructions
- Prepare the chicken: Pat the chicken breasts dry with paper towels. If they’re thick, pound them to an even thickness (about ¾ inch) for even cooking. Season both sides generously with salt, pepper, garlic powder, paprika, and onion powder. You can lightly dredge in flour for extra texture if desired.
- Sear the chicken: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for 4-5 minutes per side until golden brown and cooked through (internal temperature of 165°F). Remove chicken from the skillet and set aside on a plate.
- Sauté aromatics: Reduce heat to medium and add the remaining tablespoon of butter to the skillet. Add the sliced shallot and cook for 2-3 minutes until softened. Add the minced garlic and sauté for 30-60 seconds until fragrant, being careful not to burn it.
- Deglaze the pan: Pour in the white wine (or extra chicken broth) and scrape up all the brown bits from the bottom of the pan with a wooden spoon. This is where tons of flavor lives! Let it bubble for 1-2 minutes until slightly reduced.
- Create the sauce: Add the chicken broth to the skillet and bring to a gentle simmer. Add the Boursin cheese (broken into pieces) and heavy cream if using. Whisk or stir continuously until the cheese melts completely and the sauce becomes smooth and creamy, about 2-3 minutes.
- Add optional ingredients: If using Dijon mustard, stir it in now. If adding spinach or other vegetables, fold them in and let them wilt or cook for 2-3 minutes.
- Return chicken to sauce: Place the chicken breasts (and any accumulated juices) back into the skillet. Spoon the sauce over the chicken and let it simmer gently for 2-3 minutes to warm the chicken through and allow the flavors to meld. The sauce should thicken slightly. If it’s too thick, add a splash more chicken broth; if too thin, let it simmer a bit longer.
- Finish and serve: Taste and adjust seasoning with salt and pepper if needed (the Boursin is already well-seasoned). Garnish with fresh chopped parsley or chives. Serve immediately while hot.
Pro Tips for Success
- Even chicken thickness – Pound chicken breasts to an even thickness so they cook uniformly
- Don’t overcook the chicken – Use a meat thermometer and remove at exactly 165°F for juicy, tender meat
- Room temperature cheese – Softened Boursin melts smoothly without lumps
- Deglaze thoroughly – Scraping up those brown bits adds incredible depth of flavor to the sauce
- Low-sodium broth – The Boursin is already salty, so use low-sodium broth and adjust seasoning at the end
- Simmer gently – Don’t boil the sauce vigorously or it may break; keep it at a gentle bubble
- Fresh herbs for garnish – A sprinkle of fresh parsley or chives brightens the rich sauce
Substitutions & Variations
- Protein swaps: Use boneless chicken thighs, pork chops, or salmon fillets instead of chicken breasts
- Wine alternative: Replace white wine with additional chicken broth or a splash of lemon juice
- Cream options: Use half-and-half instead of heavy cream for a lighter sauce, or omit cream entirely for a thinner sauce
- Cheese varieties: Try other Boursin flavors like Shallot & Chive or use Alouette herb cheese
- Add vegetables: Stir in mushrooms, spinach, sun-dried tomatoes, asparagus, or cherry tomatoes
- Gluten-free: Skip the flour dredging and the recipe is naturally gluten-free
- Dairy-free: Use dairy-free cream cheese mixed with herbs and garlic as a substitute
- Spicy version: Add red pepper flakes or a pinch of cayenne for heat
- Mushroom Boursin chicken: Sauté sliced cremini mushrooms with the shallots for an earthy variation
Storage & Make-Ahead Tips
- Room Temperature: Should not sit out longer than 2 hours
- Refrigerate: Store in an airtight container for 3-4 days. The sauce may thicken when cold; add a splash of chicken broth when reheating
- Freeze: Freeze cooked chicken and sauce in a freezer-safe container for up to 2 months. Thaw overnight in refrigerator
- Reheat: Warm gently in a skillet over low heat with a splash of broth or cream, or microwave individual portions for 2-3 minutes, stirring halfway
- Make Ahead Sauce: You can prepare the sauce ahead and refrigerate for up to 2 days, then reheat and add freshly cooked chicken
- Meal Prep: This recipe works beautifully for meal prep—portion into containers with your choice of sides
Serving Suggestions
- Serve over creamy mashed potatoes, buttered egg noodles, or angel hair pasta to soak up the sauce
- Pair with roasted vegetables like asparagus, green beans, or Brussels sprouts
- Serve alongside spaghetti squash or cauliflower rice for a low-carb option
- Accompany with crusty French bread or garlic bread for dipping in the sauce
- Add a simple side salad with vinaigrette to balance the richness
- Serve with wild rice or quinoa for a complete meal
- Perfect with roasted potatoes or steamed broccoli
Nutrition Information (Per Serving – based on 4 servings)
Calories: 425 | Protein: 38g | Carbohydrates: 6g | Fat: 27g | Fiber: 0g | Sugar: 2g | Sodium: 680mg
FAQ
1. Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless chicken thighs work wonderfully and stay even more tender and juicy. Adjust cooking time as thighs may take a minute or two longer to reach 165°F.
2. What can I substitute for Boursin cheese?
You can use Alouette herb cheese, cream cheese mixed with fresh herbs and garlic, or make homemade Boursin-style cheese. The flavor will be slightly different but still delicious.
3. Can I make this without wine?
Absolutely! Simply use additional chicken broth or add a splash of lemon juice for acidity. The dish will still be flavorful and delicious.
4. How do I prevent the sauce from being too thick or too thin?
If the sauce is too thick, add chicken broth a tablespoon at a time until you reach desired consistency. If too thin, let it simmer uncovered for a few more minutes to reduce and thicken.
5. Can I add vegetables to this dish?
Yes! Spinach, mushrooms, cherry tomatoes, and asparagus are all excellent additions. Add heartier vegetables with the shallots; add delicate greens at the end.
6. Is this recipe suitable for meal prep?
Yes! This chicken reheats beautifully and is perfect for meal prep. Store in individual containers with your choice of sides for easy grab-and-go lunches or dinners.
Recipe Notes
Chicken in Boursin Sauce represents the perfect marriage of French-inspired flavors and American convenience cooking. Boursin cheese, created in France in 1957, is a soft, creamy Gournay-style cheese infused with garlic and herbs that has become a staple in modern home cooking for its ability to create instant gourmet sauces. This recipe gained massive popularity on social media and food blogs because it delivers impressive, restaurant-quality results with minimal cooking skills required—the Boursin cheese essentially creates the sauce for you, eliminating the need to carefully balance multiple herbs and seasonings. The technique of searing chicken first and then building a pan sauce with the fond (those delicious brown bits) is a classic French cooking method that home cooks can easily master. Many variations exist, with some cooks adding mushrooms for an earthy element, others incorporating spinach for nutrition, and some using cherry tomatoes for freshness and color. This dish has become a go-to weeknight recipe because it feels luxurious and indulgent while requiring only about 30 minutes and basic cooking techniques. The creamy, garlicky herb sauce pairs beautifully with virtually any starch or vegetable side, making it endlessly adaptable to whatever you have on hand.
