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Boursin Chicken

Boursin chicken is a creamy herb chicken skillet dinner with golden seared breasts and a glossy Boursin garlic-and-herb cheese sauce. Garlic, wine/broth, and Boursin melt into a smooth, fragrant pool with fresh thyme and cracked pepper visible throughout.
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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 breasts
  • 4 boneless skinless chicken breasts Use evenly thick breasts for faster, even searing.
Seasoning
  • Salt, pepper, and garlic powder to taste Season generously so the surface browns and stays flavorful.
Searing oil
  • 2 tbsp olive oil Sear over medium-high heat to get a deep golden crust.
Garlic
  • 3 garlic, minced Minced fresh garlic melts into the sauce quickly.
Deglazing liquid
  • 0.5 cup dry white wine or chicken broth Choose wine for bright flavor or broth for a non-alcohol option.
Chicken broth
  • 1 cup chicken broth Forms the base for the creamy Boursin sauce.
Boursin cheese
  • 1 package (5.2 oz) Boursin garlic and herb cheese Stir until fully melted and smooth before adding cream.
Heavy cream
  • 0.5 cup heavy cream Adds richness and silkiness to the sauce.
Thyme
  • 1 tsp fresh thyme leaves Fresh thyme infuses as the sauce simmers.
Garnish
  • Fresh thyme for garnish Use a few leaves so the top looks fresh and fragrant.

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Season the boneless skinless chicken breasts with salt, pepper, and garlic powder to taste. Pat the surface evenly so it browns well.
  2. Heat olive oil in a large skillet over medium-high heat until hot. Sear the chicken breasts for 5-6 minutes per side until golden and reach an internal temperature of 165°F, then remove to a plate.
Build the garlic herb sauce
  1. Add minced garlic to the same pan and cook for 30 seconds, stirring to prevent browning. Immediately deglaze with dry white wine or chicken broth and cook for 2 minutes.
  2. Pour in chicken broth and bring to a simmer. Add Boursin garlic and herb cheese, stirring until completely melted and smooth.
  3. Stir in heavy cream and fresh thyme leaves. Simmer for 3-4 minutes until the sauce thickens slightly and looks glossy.
Finish and serve
  1. Return the chicken breasts to the pan and spoon the Boursin sauce over each breast. Let the chicken sit briefly so the sauce coats the surface.
  2. Garnish with fresh thyme for garnish and serve over mashed potatoes or pasta. Spoon extra sauce on top as a glossy finishing layer.

Notes

For best sauce texture, stir the Boursin in off-and-on until fully melted, then simmer only 3-4 minutes so it stays creamy. Store leftovers in the refrigerator up to 3 days; reheat gently to avoid sauce tightening. Freezing is not recommended because the cream can separate when thawed. Dietary swap: use half-and-half instead of heavy cream for a lighter version (the sauce will be slightly less thick).