There’s just something irresistible about the creamy, luxurious comfort of Chicken in Boursin Garlic Herb Cream Sauce. This one-skillet wonder takes juicy, golden chicken breasts and bathes them in the melt-in-your-mouth goodness of Boursin cheese, uplifted by aromatic garlic, fragrant Italian herbs, and a velvety cream sauce. Each bite is loaded with bold flavor, the kind that earns oohs and ahhs at the table and leaves everyone reaching for seconds. Whether you need a quick weeknight dinner or a special dish for guests, this recipe has your back.
Ingredients You’ll Need
All it takes is a handful of simple, fuss-free ingredients to transform everyday chicken into a restaurant-level meal. Each addition brings its own bit of magic, layering flavor, depth, and texture. Don’t skip a thing—every element matters for the ultimate Chicken in Boursin Garlic Herb Cream Sauce.
- Chicken breasts: The main star, boneless and skinless, providing lean, tender bites that soak up all that dreamy sauce.
- Salt and pepper: Essential for seasoning, ensuring every mouthful pops with balanced flavor.
- Olive oil: For pan-searing the chicken to a gorgeous golden brown exterior while keeping it juicy inside.
- Garlic: Three fresh cloves, minced, for savory fragrance that infuses the sauce with an irresistible aroma.
- Chicken broth: Deglazes the pan and sets the foundation for a rich, savory sauce.
- Boursin Garlic & Fine Herbs cheese: The creamy key player—its herbed, garlicky notes create the signature sauce (don’t substitute).
- Heavy cream: Adds silkiness and body to the sauce, making it unforgettable.
- Italian seasoning: Just a sprinkle unites the herbs for extra depth and classic aroma.
- Butter: Swirled in at the end for an ultra-luxurious mouthfeel and glossy finish.
- Fresh parsley (optional): Vibrant, herbal garnish for a pop of color and freshness right before serving.
How to Make Chicken in Boursin Garlic Herb Cream Sauce
Step 1: Season and Sear the Chicken
Start by patting your chicken breasts dry, then sprinkle generously with salt and pepper on both sides. Heat up olive oil in a large skillet over medium heat. Once it shimmers, add your chicken and let it cook for 5–6 minutes on each side. You want them beautifully golden and cooked through, but not dry. Remove the chicken to a plate and keep it warm as you move on to the sauce.
Step 2: Sauté the Garlic
In the same skillet—don’t wipe it out; all those browned bits equal bonus flavor—toss in the minced garlic. Sauté for about 30 seconds, just until fragrant, stirring often so it doesn’t burn. You’ll know it’s ready when your kitchen suddenly smells like a cozy trattoria.
Step 3: Build the Creamy Sauce
Pour in the chicken broth and use a wooden spoon to gently scrape up all those savory bits from the bottom. Lower the heat, then add the Boursin Garlic & Fine Herbs cheese. Stir patiently as it melts into the broth, forming a lusciously smooth foundation for your sauce. Next, pour in the heavy cream, add the Italian seasoning and butter, and keep stirring. Let this simmer for 2–3 minutes until it starts to thicken just enough to coat a spoon.
Step 4: Return Chicken & Finish Cooking
Nestle the chicken breasts back into the skillet, spooning some of that creamy goodness over them. Simmer together for another 2–3 minutes, letting the chicken soak up a final hit of flavor while the sauce thickens a little more. You now have Chicken in Boursin Garlic Herb Cream Sauce in all its savory glory, ready to serve.
Step 5: Garnish and Serve
If you like, scatter freshly chopped parsley over the top for a touch of brightness. Serve immediately while everything is hot and begging to be devoured.
How to Serve Chicken in Boursin Garlic Herb Cream Sauce
Garnishes
A shower of freshly chopped parsley is always a winner—its bright green flecks set off the creamy sauce and add a hint of fresh flavor. If you want something extra, a tiny squeeze of lemon over the top wakes up all the flavors, and a scattering of finely grated Parmesan makes the sauce even more indulgent.
Side Dishes
The beauty of Chicken in Boursin Garlic Herb Cream Sauce is how versatile it is with sides. Creamy mashed potatoes, buttered noodles, or rice soak up the savory sauce perfectly. For something lighter, pair with roasted asparagus, crisp green beans, or a tangy green salad. If you’re feeling adventurous, garlicky cauliflower mash or sautéed spinach also make fabulous, lower-carb companions.
Creative Ways to Present
Elevate your plating by slicing the chicken before ladling on the sauce, or nestle each chicken breast atop a bed of fluffy mashed potatoes for a restaurant-style look. Serve in individual shallow bowls for a cozy, bistro feel, or pass the skillet straight to the table for a lively, family-style dinner with lots of crusty bread for mopping up extra sauce.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers, transfer the Chicken in Boursin Garlic Herb Cream Sauce to an airtight container and refrigerate promptly. The dish holds up nicely for about 3 days and is just as crave-worthy the next day. Make sure to store the chicken and sauce together for maximum flavor.
Freezing
While the chicken itself freezes well, keep in mind that creamy sauces containing cheese and cream can sometimes separate after thawing. If you’d like to batch-cook, consider prepping the chicken and freezing it separately, then make the Boursin sauce fresh for best results. Otherwise, freeze tightly wrapped servings for up to 2 months and thaw overnight before reheating.
Reheating
For best texture, gently reheat Chicken in Boursin Garlic Herb Cream Sauce in a covered pan on the stovetop over low heat, stirring now and then to keep the sauce smooth. If the sauce thickens too much, a splash of broth or cream can help loosen it. The microwave works in a pinch—just use medium power and stir halfway through for even warming.
FAQs
Can I substitute Boursin with another cheese?
Boursin Garlic & Fine Herbs has a unique soft, creamy texture and savory herb flavor that really defines the dish. Cream cheese or herbed goat cheese could be stand-ins in a pinch, but the taste will be a little different. For authentic Chicken in Boursin Garlic Herb Cream Sauce, it’s worth using the real deal.
What cut of chicken works best?
This recipe is tailored for boneless, skinless chicken breasts, but boneless thighs also shine here—just increase the searing time to ensure they’re cooked through. Whichever you choose, keep the pieces an even thickness for even cooking.
Can I make this gluten free?
Good news: Chicken in Boursin Garlic Herb Cream Sauce is naturally gluten free as written! Just double-check that your chicken broth and Boursin cheese are certified gluten free if serving someone with allergies.
What vegetables can I add?
Feel free to toss in baby spinach, sun-dried tomatoes, or sliced mushrooms after sautéing the garlic. Let them wilt or cook down before adding the cheese and cream. The sauce is sturdy enough to accommodate extras without losing its creamy charm.
How do I keep the sauce from curdling?
Be sure to lower the heat before stirring in the Boursin cheese and cream, and avoid boiling the sauce. Gentle simmering helps everything blend smoothly and keeps the texture lusciously creamy, just the way it should be.
Final Thoughts
With its melt-in-your-mouth chicken and decadent, aromatic sauce, Chicken in Boursin Garlic Herb Cream Sauce is a guaranteed favorite for any occasion. If you’re craving comfort with a sophisticated twist, this dish has you covered. Gather your ingredients, fire up your skillet, and let those irresistible flavors steal the show—dinner joy is just thirty minutes away!
