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This easy Boursin chicken recipe comes together quickly with a handful of everyday ingredients and has a deliciously creamy and cheesy herb sauce!
Can’t get enough Boursin cheese? Try this Ridiculously Easy Boursin Pasta or my Boursin Orzo with Chicken.
Why you’ll love it
Ok guys, Boursin cheese might just be my favorite cooking shortcut EVER. Since it’s so readily available at grocery stores and tastes delicious, it just makes sense to use it often. It melts beautifully, so it’s ideal for transforming into a creamy sauce for pasta or chicken. Or try my Boursin Pork Chops.
If you were wondering, this post is NOT sponsored. People just love Boursin and for good reason, so I am here to provide recipes for it. You’re going to devour this skillet chicken recipe. I feel like it’s a well-kept secret how good Boursin cheese is! Totally happy to share it with you, though.
What does Boursin cheese taste like?
- It’s a soft and light mild cheese that’s infused with herbs and garlic. There’s a hint of saltiness, a tiny bit of tang, and an overall very satisfying creamy quality. It’s easily spreadable, which makes it perfect for melting into this tasty sauce for chicken.
What you’ll need
- Chicken – we’re pan-frying boneless skinless chicken breasts in this recipe
- Garlic powder – this is added to the chicken itself to infuse flavor. We’ll also add a little salt & pepper.
- Olive oil and butter – essentials for pan-frying the chicken to make it golden brown
- Onion – one of my favorite foundational ingredients for any sauce
- Chicken broth – it’s a simple way to enhance flavor in sauces instead of just using water
- Boursin cheese – the star of the show! I recommend taking the Boursin out of the fridge about 30 minutes or so prior to starting the recipe so it melts into the sauce more easily
- Fresh parsley – I can’t resist adding a pop of freshness with a little bit of parsley
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Chicken is cooked through at 165F. Easily measure the temperature with an instant read meat thermometer.
- A cooking spoon that doesn’t scratch the surface of your pan is always handy for stirring the sauce.
- Angled measuring cups are perfect for measuring out the broth and other liquids.
- This Le Creuset cast iron skillet is the one I used.
How to make Boursin chicken
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Cut the chicken breasts in half lengthwise to make 4 thinner pieces, and season them with garlic powder and salt & pepper. Pan fry them until they’re cooked through and golden, then transfer to a plate. Add the onions to the pan and sauté until softened.
Pour in the chicken broth and add the Boursin. Stir until the sauce is smooth, and let it reduce. Add the chicken back to the skillet along with some fresh parsley, and let it warm through. So easy!
Substitutions and variations
- You could add in some fresh spinach towards the end of the cooking time to sneak in some greens.
- The Boursin sauce is fairly salty, so you could sub in a low-sodium chicken broth if you’re sensitive to salt.
- I used the original Boursin cheese, but some of their other flavors could work too if you want to try! They’ve got lots of creative varieties.
What to serve with Boursin chicken
- You can’t go wrong with Mashed Potatoes. Rice (try my Stick of Butter Rice) or pasta will work too.
- You could also serve it with essentially any vegetable side dish, like these Easy Glazed Carrots or Easy Roasted Cauliflower.
- Or serve it with a side salad. Try making a simple green salad with this Homemade Ranch Dressing, or make this Parmesan Arugula Salad!
Leftovers and storage
- It’s best fresh, but you can store leftovers in the fridge for 3-4 days in an airtight container.
- Reheat in a small saucepan over a low heat, stirring occasionally, until warmed through.
- We don’t recommend freezing leftovers of this recipe.
Questions about this Boursin chicken recipe? Let me know in the comments below, and please leave a review and star rating! You can also find me on Instagram.
Boursin Chicken
Ingredients
- 2 large chicken breasts
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion chopped
- 3/4 cup chicken broth (use low sodium if sensitive to salt)
- 1 (5.2 oz) package Boursin Fine Herbs & Garlic cheese softened
- 1-2 tablespoons chopped parsley to taste, optional
Instructions
- Cut the chicken breasts in half lengthwise to get 4 thinner pieces. Season them with the garlic powder and some salt & pepper.
- Add the oil and butter to a skillet over medium-high heat and let it heat up for a few minutes. Cook the chicken for about 5-6 minutes/side or until cooked through, then transfer it to a plate.
- To the skillet, add the onions and sauté for about 5 minutes or until softened and lightly browned. If the pan seems dry, add a small splash more olive oil.
- Add the chicken broth and the Boursin cheese to the skillet. Stir until you've got a smooth sauce. Let it bubble for 5 minutes, then stir in the chopped parsley if using.
- Add the chicken (and any plate juices) back into the skillet and let it warm through for a couple of minutes. The sauce should be thicker by now (you can always cook it a bit longer if need be). If it's too thick, you can add another splash of chicken broth.
- Season with salt & pepper if needed (I find the sauce fairly salty when using regular broth) and serve immediately.
Notes
- Chicken is cooked when an instant read thermometer reads 165F when inserted into the thickest part.
- This recipe is also on page 78 of the Salt & Lavender: Everyday Essentials cookbook.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
My new favorite recipe! Easy and delicious. I served over rice, yummy!!
Wonderful!! 🙂 Thanks for your review!
Another great recipe tonight-Boursin Chicken! I did orecchiette with sausage & spinach last week. My family loves your recipes Natasha. Keep up the good work.
Thanks so much, Paul!! 🙂 I’m so glad to hear the recipes are going over well in your home.
Wow! Had Boursin that didn’t get used over the holidays so I was hunting for a way to use it and am so thankful my search stopped at your recipe. This is one of the best meals I’ve ever made. Restaurant quality and perfect for company. We both loved and wouldn’t change a thing. Thanks for an easy straightforward recipe with a major wow factor.
Awesome!! Thrilled you enjoyed it, Cathleen. Thank you so much for your detailed review 🙂
Made this last night for dinner and it was a big hit! Rich and creamy but not overly indulgent and full of flavor! Will definitely make this again!
I’m so happy you enjoyed it, Kaitlyn! 😀 Thanks for your review!
This looks amazing! Ready to try this recipe. Does the sauce taste really cheesy? Would this be too cheesy tasting for someone that doesn’t really like cheese?
Hi Tiffany! So, I am not a huge cheese eater, and I enjoyed it myself. It’s kinda hard to say but it’s not like a strong cheese taste. Very mild and you mostly taste the herbs and garlic (in my opinion).
Cooked this twice in two weeks. Awesome recipe. And really easy and quick. Added a splash of white wine in when the onions where soft. Perfect
Excellent!! I’m so glad to hear that. 🙂 Thanks for your review, Sam!
Made exactly as pictured, including the mashed potatoes and sweet peas! Delicious! I’ll definitely be making this again, and may add some sliced mushrooms next time.
Yay!! I’m so pleased you enjoyed it, Kelly. Thanks for your review!
I couldn’t wait to make this recipe – I love Boursin cheese and your pan-fried chicken, and just knew this would be killer. You did not disappoint!!! The whole family loved it. I added a 5-oz bag of spinach (great tip, thank you) and served over Basmati rice (hubby made in the I-pot). Substituted tube basil for the parsley because I had it on hand. So delish!
We are visiting my parents this weekend and I raved about it tonight on my daily call. So guess what I am making for them for dinner Friday night, LOL! Happy to share the great meal!
As always, thank you for your easy to make and delicious recipes. Love you! ❤️
I’m so happy you enjoyed it, Angela!! 🙂 XOXOXO
As promised, I made it for my parents and they also absolutely loved it! We served it over egg noodles this time because they had some on hand.
My dad commented how nice and light the dish was. He thought it would be heavier because of the cheese, but nope!
My mom loved the sauce so much she said next time should would double the sauce so there would be more!
The next night I made your Sausage & White Bean Soup in the slow cooker and they also loved it! Froze the (very little bit of) leftovers so my sister can taste some when she’s with them next. Love sharing your recipes with my family!
Thanks again, Natasha! 🙂
Wonderful! 🙂 I’m so pleased that it was a hit. Thanks so much for letting me know. I’m so happy your family is enjoying the recipes… it’s so nice to hear!
This was so freaking good! All my kids ate it which is a BIG deal. Served with mashed potatoes and simple arugula salad. Thank you!
Well that’s great to hear!! I love when that happens haha. Thanks for letting me know!
Why use a name brand of cheese instead of the style of cheese? This is a Gournay cheese recipe, of which creating your own blend of cheese is far superior to :Boursin”, but also allows you to tailor the recipe for sodium, herbs and spices.
Simple… because people Google the brand name. It’s extremely recognizable and easy to purchase at most grocery stores. Feel free to make your own homemade cheese blend, however. 😉
As a novice cook, I had no idea that Boursin cheese is a Gournay cheese. If I saw a recipe with “Gournay cheese” in the title I would not click on it as I have no idea what it is. “Creating my own blend of cheese” is so far above my skill level that I would run away from the recipe. But good for you, really. I do know I love Boursin cheese and it’s readily available at my grocery store, so yeah, I’m a fan of labeling it a “Boursin cheese” recipe!