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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.

Boursin chicken plated with peas and mashed potatoes

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
Boursin cheese on a marble backdrop

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

How to make Boursin chicken

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

pan frying chicken and sauteing onions

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.

making boursin sauce in a skillet and adding in chicken

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.
close-up of Boursin chicken in a skillet

What to serve with Boursin chicken

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.
creamy Boursin chicken in a white cast iron skillet

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 plated with peas and mashed potatoes
4.93 from 285 votes

Boursin Chicken

This easy Boursin chicken recipe comes together quickly with a handful of everyday ingredients and has a deliciously creamy and cheesy herb sauce!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4

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

Calories: 347kcal, Carbohydrates: 3g, Protein: 27g, Fat: 25g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 118mg, Sodium: 547mg, Potassium: 484mg, Fiber: 1g, Sugar: 2g, Vitamin A: 588IU, Vitamin C: 7mg, Calcium: 39mg, Iron: 1mg

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.

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Hi! Iโ€™m Natasha.

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4.93 from 285 votes (34 ratings without comment)

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653 Comments

  1. Jh says:

    5 stars
    So delicious and so simple!

    1. Natasha says:

      Thank you!!

  2. Joyce McMaster Moul says:

    Iโ€™m gonna try this with half chicken broth and half pinot Grigio wine

    1. Natasha says:

      That should be delish!

  3. Meg says:

    Making for the third time, so happy with the recipe. I make my own Boursin herb cheese (Pinterest recipe) & add mushrooms & spinach to the dish for added body and flavor!

    1. Natasha says:

      So glad you like it, Meg!! ๐Ÿ™‚

  4. Leslie Lahmer Dโ€™Alessandro says:

    4 stars
    This was lovely and easy. I served it with penne pasta and, for this reason, will make more sauce next time. I had leftover sliced portobello mushrooms I added, but I donโ€™t think they made much difference. Thanks for such a good recipe.

    1. Natasha says:

      You’re very welcome!

  5. Mary says:

    5 stars
    This recipe is amazing!! I followed the recipe and just added mushrooms and my husband and I LOVED it. It was definitely easy and quick. Thank you for sharing.

    1. Natasha says:

      Thank you!!

  6. Judy G says:

    5 stars
    So good and very easy. My store didn’t have Boursin so I used Rondele which I believe is basically the same but has about an ounce more cheese. At the end I decided to throw some spinach on top of the chicken in the finished sauce, and covered it until it was and wilted. I served it with homemade mashed red potatoes with the skin (and peas per the photo). My husband was impressed and my 14 yo son poured the sauce all over the potatoes which he usually doesn’t do. 100 percent will make this again! Gave it 5 stars but it’s a 10/10!

    1. Natasha says:

      I’m so glad you made it work and everyone liked it, Judy! ๐Ÿ™‚ Thanks for your review!!

      1. Leslie Lahmer Dโ€™Alessandro says:

        I love the idea of adding fresh spinach! I served with French green beans and would also use the spinach. Great way to introduce healthy green vegetables!

  7. ForeverMama says:

    5 stars
    Delicious! What’s great about this recipe is that it is ever so simple withe great results. The sauce is the BEST and just makes you want to have bite after bite after bite! Thank you for sharing, Natasha.

    1. Natasha says:

      I’m thrilled to hear that!! ๐Ÿ™‚ Thank you!

  8. Christine C says:

    5 stars
    Made this tonight and it was delicious! I grilled my chicken instead of frying it and served it with beans and cauliflower rice. Definitely will make it again!

    1. Natasha says:

      Awesome!! ๐Ÿ™‚

  9. Kristen S says:

    5 stars
    Super easy and delicious! I usually shop and Aldi and they don’t have a Boursin copycat, so I used their “Gourmet Spreadable Cheese Garlic & Herb” which is more like Alouette cheese, but still turned out great! Also added mushrooms and spinach to the sauce.

    1. Natasha says:

      Thank you!! I’m so glad it worked out.

  10. Lynette aka breezermom says:

    5 stars
    I made this recipe on the recommendation from a tag game called Best of 2022. It is delicious and so quick and easy to make. Makes it perfect for a weeknight after work. Best of all, since I increased the number of chicken breasts, I have half of the boursin to spread on crackers for a snack!

    1. Natasha says:

      That’s so nice to hear!! ๐Ÿ™‚