Boursin Chicken Recipe
Warm, rustic, and bursting with creamy flavor, this Boursin Chicken recipe features tender pan-seared pieces of chicken breast, nestled in a rich Boursin sauce that’s ready to be served over mashed potato, pasta, rice, or polenta.
Even better is the fact that this dish comes together in just one skillet – big flavor with minimal cleanup! The sauce bubbles to the perfect consistency, brightened by a stir of freshly chopped parsley just before serving. It’s an irresistibly comforting choice for spooning over creamy mashed potatoes or served alongside your favorite roasted veggies.
What is Boursin Chicken?
Boursin Chicken is a simple one-pan recipe consisting of seared pieces of chicken breast nestled in a creamy Boursin sauce. It’s best enjoyed over mashed potatoes, pasta, or rice for an ultra-comforting dinner.
This Boursin chicken recipe comes together with pantry-staple ingredients in just 35 minutes, making it ideal for a quick and easy family dinner.
Why You’ll Love this Boursin Chicken Recipe?
- This recipe calls for simple, pantry-staple ingredients that you likely already have.
- It’s rich and creamy – perfect when you’re craving some comfort food.
- Easy ingredient swaps allow for flavor and dietary variations, depending on your needs!
Ingredients needed to make Boursin chicken
- Chicken: Boneless, skinless chicken breasts, cut in half lengthwise to get 8 thinner pieces.
- Kosher salt and pepper: Essential for seasoning and enhancing the natural flavors of the dish.
- Olive oil: High-quality extra virgin olive oil is ideal, but avocado oil works as a substitute.
- Butter: This mixes with the heated oil in the skillet, building a richer flavor foundation.
- Onion: Sauteed for aromatic infusion into the sauce.
- Chicken broth: Store-bought or homemade broth or stock, or vegetable broth as an alternative. Use low-sodium broth if sensitive to salt.
- Boursin cheese: A brand of creamy, spreadable cheese from France. It’s known for its rich, crumbly-yet-creamy texture and is pre-seasoned with herbs, garlic, and other flavors.
- Chopped fresh parsley: Provides a herby freshness.
How do you make Boursin chicken?
Brown the chicken:
- Cut the chicken pieces in half lengthwise so that you get 8 thinner pieces.
- Season the chicken pieces generously with garlic powder and a touch of salt and pepper.
- Heat a skillet over medium heat for a few minutes, adding the oil and butter.
- Working in batches to avoid crowding, sear the chicken pieces until deeply golden and cooked through, about 4-5 minutes per side.
- Transfer the chicken pieces to a plate and set aside.
Make the sauce:
- In the same pan, sauté the onion until softened and lightly caramelized, about 5 minutes. Add a little more oil if the pan seems dry.
- Add the chicken broth and Boursin cheese and stir until smooth.
- Let the mixture bubble for 5 minutes and then stir in the parsley (optional).
Return the chicken and serve:
- Return the chicken (and plate juices) to the pan, nestling the pieces into the thickened sauce.
- Allow the chicken pieces to warm through for a couple of minutes.
- Season the dish with salt and pepper, if needed, and serve immediately over mashed potatoes with steamed broccolini, carrots, and/or asparagus.
Serving
Enjoy this deliciously creamy Boursin chicken over mashed potatoes, pasta, a stick of butter rice, or hearty grains like farro.
For low-carb options, try it with cauliflower rice, or pair it with crispy roasted Brussels sprouts, roasted carrots, roasted broccoli, or asparagus.
Soak up every last drop of this indulgent Boursin sauce with crusty garlic bread or buttermilk biscuits. Or, keep things fresh with this Pea and Asparagus Salad.
Since this Boursin chicken is creamy and indulgent, stick to lighter dessert options to complete the meal. Fresh fruit salad and ice cream, Lemon Raspberry Trifle, or Strawberry Blueberry Panna Cotta are all great!
Sandy’s tips and substitutions:
- Storage: Leftovers keep well in an airtight container in the refrigerator for up to 5 days.
- Freeze: Once cooled, portion into airtight containers and freeze for up to 2–3 months with the sauce.
- Reheat: Warm in the microwave or in a skillet with a splash of water or broth to loosen the sauce.
- Prepare your sides: Prep sides like rice, mashed potato, roasted veg, or pasta in advance. Microwave rice packets save a lot of time!
- Double the recipe: Freeze extra portions for easy future meals.
- Cook chicken through: The chicken pieces are returned to the sauce only for a few minutes before serving. That means you need to ensure the chicken is cooked through when initially browning in the heated skillet. Use a meat thermometer to insert into each piece, which should read 165°F.
- Use a large skillet: Use a Dutch oven or a large skillet to ensure even cooking for the chicken and sauce.
- Pat dry: Remove excess moisture from chicken before seasoning for better browning.
Variations:
- Extra creamy sauce: Stir in sour cream or heavy cream towards the end for an even creamier, silky texture.
- Thicker or thinner sauce: Adjust the consistency of the sauce by adding in more chicken broth (to thin) or by allowing the sauce to reduce further (for a thicker sauce). If needed, a cornstarch slurry will also work.
- Different cuts of chicken: This recipe works well with chicken breasts, but you could also use chicken thighs for a richer flavor. Adjust your cooking time depending on what you choose to use.
- Mix-ins: Feel free to add in mushrooms, bell peppers, or baby spinach for a veggie-boost.
- Spicy kick: Stir in crushed red pepper flakes for a subtle kick of heat.
If you love this Boursin chicken recipe, make sure to try my homemade Boursin Cream Sauce (great for pasta) and thisBoursin Appetizer.
More creamy chicken dinners you may want to try:
- Alfredo Tortellini Chicken
- Lemon Chicken Gnocchi
- Mayo-Parmesan Crusted Chicken
- Creamy Chicken Dumpling Soup
- Creamy Lemon Chicken Pasta
Get the Recipe:
Boursin Chicken Recipe
Ingredients
- 2 pounds boneless skinless chicken breasts, about 4 large
- 1 tsp garlic powder
- Salt & pepper to taste
- 2 Tbsp olive oil
- 2 Tbsp butter
- 1 medium onion chopped
- 1 ½ cups chicken broth, use low sodium if sensitive to salt
- 2 5.2 ounce package Boursin Fine Herbs & Garlic cheese, softened
- 2-4 Tbsp chopped parsley to taste, optional
Instructions
- Cut the chicken pieces in half lengthwise so that you get 8 thinner pieces.
- Season the chicken pieces generously with garlic powder and a touch of salt and pepper.
- Heat a skillet over medium heat for a few minutes, adding the oil and butter.
- Working in batches to avoid crowding, sear the chicken pieces until deeply golden and cooked through, about 4-5 minutes per side.
- Transfer the chicken pieces to a plate and set aside.
- In the same pan, sauté the onion until softened and lightly caramelized, about 5 minutes. Add a little more oil if the pan seems dry.
- Add the chicken broth and Boursin cheese and stir until smooth.
- Let the mixture bubble for 5 minutes and then stir in the parsley (optional).
- Return the chicken (and plate juices) to the pan, nestling the pieces into the thickened sauce.
- Allow the chicken pieces to warm through for a couple of minutes.
- Season the dish with salt and pepper, if needed, and serve immediately over mashed potatoes with steamed broccolini, carrots, and/or asparagus.
Notes
Sandy’s tips:
- Storage: Leftovers keep well in an airtight container in the refrigerator for up to 5 days.
- Freeze: Once cooled, portion into airtight containers and freeze for up to 2–3 months with the sauce.
- Reheat: Warm in the microwave or in a skillet with a splash of water or broth to loosen the sauce.
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
