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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.
I tried your Boursin Chicken today it was delicious, my girlfriend said the kitchen smells like a gourmet restaurant. I saved a bunch of your other recipes to try. Thanks so much for sharing
That’s great!! I’m so happy it was a hit. Let me know if you try anything else, Joaquin! 🙂
Can you make in the slow cooker?
We’ve never tested it in the slow cooker since it’s a quick stovetop meal, but let us know if you try!
I used thin sliced pork, delicious!
Sounds good to me!!
Wow! It’s amazing that something so quick and easy to make can be such a showstopper, but this is! I would serve this to company any day! I followed the recipe, but now thinking of adding mushrooms when on hand, and trying different Boursin flavors. I served this with egg noodles, and The Hubs is already asking for it again. It’ll be in my regular rotation AND my Best File. Thank you for sharing this gem!
I’m so happy you liked it! Yup, others have tried it with mushrooms and loved it. 🙂 Thanks for your review!
This is very similar to one of those “meal kit” meals that we tried out. It was our favorite one of the twelve kits we got. (I decided they were too expensive after figuring in the shipping costs, so I stopped them.) I did add a splash of white wine with ours, and they were served with sauteed fresh green beans and sliced mushrooms and mashed potatoes. I haven’t tried your recipe, but I compared it to the recipe card and it is like the one I purchased, so I gave yours a rating!
I think another reader mentioned that meal kit as well. I have never used a meat kit before, but I hope you like this version. Definitely less expensive! 😀
This was really good. Such good flavor and relatively quick and easy. Will make again.
Thank you, Susan! Glad you enjoyed it.
I just made this for dinner and it was excellent! I made it as is and we put it over mashed potatoes. Great recipe!
Thank you!! 🙂
I make something similar, but I add a splash of white wine or a squeeze of lemon, and a handful of cherry tomatoes. It’s in regular rotation at our house.
Sounds good to me!
This is easy and delicious. Can be done with boneless skinless chicken thighs. I also bet it would be good with pork tenderloin slices. I add a small can of sliced mushrooms to my sauce. A new favorite!
Definitely!! I’m so glad it was a hit, Susan!
I’m basing my five star rating on the fact that with those ingredients it would have to be delicious! I’m wondering if you’ve tried adding some fresh mushrooms? It just looks like a recipe that mushrooms would be really good in that sauce. Definitely going to put it on the weeks rotation coming up
Hi! I think some readers have done that – you may want to take a look thru the comments. I think that would work, but I have not personally tried it. Hope you love the recipe, Sue! 🙂