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Boursin Chicken

Boursin chicken is a French-inspired, creamy herb chicken dinner with golden seared breasts in a smooth Boursin garlic-and-herb cheese sauce. The sauce melts into a glossy pool with thyme and cracked pepper visible throughout, finished with a quick simmer for a lightly thickened texture.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: French-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts Use evenly sized breasts for consistent searing.
  • Salt, pepper, and garlic powder to taste Seasoning blend for the chicken.
Sauce base
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • 0.5 cup dry white wine or chicken broth Use either option; deglazes and adds flavor.
  • 1 cup chicken broth
  • 1 package (5.2 oz) Boursin garlic and herb cheese
  • 0.5 cup heavy cream Adds creaminess and helps thicken slightly.
  • 1 tsp fresh thyme leaves
  • Fresh thyme for garnish For serving and visual finish.

Equipment

  • 1 large skillet

Method
 

Season and sear the chicken
  1. Season the chicken breasts with salt, pepper, and garlic powder to taste, then sear in olive oil in a large skillet over medium-high heat for 5-6 minutes per side until golden. Cook until the internal temperature reaches 165°F, then remove the chicken to a plate.
Build the garlic-broth base
  1. Cook the minced garlic in the same pan for 30 seconds until fragrant. Deglaze with the white wine and cook for 2 minutes, scraping up any browned bits.
Melt the Boursin and thicken
  1. Pour in the chicken broth and bring to a simmer, then add Boursin cheese while stirring until completely melted and smooth. Stir in the heavy cream and fresh thyme, then simmer for 3-4 minutes until the sauce thickens slightly.
Sauce and serve
  1. Return the chicken to the pan and spoon the Boursin sauce over each breast until coated. Garnish with fresh thyme and serve over mashed potatoes or pasta.

Notes

For the smoothest sauce, keep the heat at a steady simmer once the Boursin goes in and stir until no lumps remain. Refrigerate leftovers in an airtight container for up to 3 days; freeze is not recommended due to the cream sauce texture. For a lighter option, use half-and-half in place of heavy cream (the sauce will be slightly thinner but still flavorful).