Chicken with Boursin Sauce Recipe | Creamy Garlic & Herb Cheese Sauce for Easy Gourmet Dinner
This Chicken with Boursin Sauce with Garlic and Fine Herbs is a rich, velvety dish that transforms simple chicken breasts into a gourmet experience. Pan-seared until golden, the chicken is simmered in a luxurious sauce made with Boursin cheese, infused with garlic and aromatic herbs. The result is a creamy, flavorful entrée that’s perfect for both cozy weeknight dinners and elegant entertaining. Serve it over mashed potatoes, pasta, or rice to soak up every drop of the luscious sauce.
Equipment
- Large skillet or sauté pan
- Knife + cutting board
- Wooden spoon or spatula
- Measuring cups & spoons
- Meat thermometer
Ingredients
Chicken
- 4 boneless, skinless chicken breasts (or thighs)
- 2 tbsp olive oil or butter
- Salt & pepper to taste
Sauce
- 1 package (5.2 oz) Boursin Garlic & Fine Herbs cheese (room temperature)
- 1 cup heavy cream (or half-and-half for lighter version)
- ½ cup chicken broth
- 2 cloves garlic (minced)
- 2 tbsp butter
Seasonings & Garnish
- 1 tsp thyme or parsley
- Optional: ¼ cup white wine, 1 shallot (minced), 1 tsp lemon juice
Instructions
- Season chicken: Pat chicken dry and season with salt and pepper.
- Sear chicken: Heat olive oil or butter in a skillet over medium-high heat. Cook chicken until golden brown and internal temp reaches 165°F. Remove and set aside.
- Sauté aromatics: In the same skillet, add garlic and shallots (if using). Cook until fragrant, about 1–2 minutes.
- Deglaze: Pour in white wine or chicken broth, scraping up browned bits. Simmer briefly.
- Make sauce: Reduce heat to low. Stir in Boursin cheese and heavy cream, whisking until smooth. Simmer gently for 5 minutes until thickened.
- Return chicken: Add chicken back to the pan, spooning sauce over the top. Simmer for 2–3 minutes to meld flavors.
- Finish: Garnish with parsley or thyme. Serve hot over potatoes, rice, or pasta.
Notes
- Make-ahead: Sauce can be made 2–3 days ahead and refrigerated. Reheat gently with broth.
- Storage: Store cooked chicken in an airtight container for up to 4 days.
- Avoid mistakes: Don’t overcook chicken, use room-temp Boursin, and avoid boiling the sauce.
- Variations: Add mushrooms or spinach, brighten with lemon zest or Dijon, or swap chicken for pork chops or salmon.
- Nutrition: High in protein and calcium. Can be lightened with Greek yogurt or half-and-half. Add veggies for fiber and color.