Creamy Boursin Chicken Skillet

Boursin Chicken is the kind of recipe that makes a regular Tuesday night feel like something worth sitting down for. The first time I made it, I had one package of Boursin in the fridge and a couple of chicken breasts, and I honestly was not expecting much. What came out of that skillet was silky, garlicky, and so good that my family asked if I had gotten takeout.

I remember standing at the stove, watching that little wheel of cheese melt into the broth, and thinking this was one of those happy accidents I would keep making forever. The garlic herb sauce is rich without being heavy, and the chicken stays incredibly juicy when you do not rush it. This creamy chicken recipe has become my go-to when I want something comforting and impressive without spending an hour in the kitchen. If you have been looking for a new weeknight favorite, Boursin Chicken is it.

What You Will Need for This Boursin Chicken

I always recommend having every ingredient prepped and measured before turning on the heat for this recipe. Things move quickly once the skillet gets hot, and being organized makes the whole process feel effortless.

• 4 boneless, skinless chicken breasts (about 6 oz each, pounded to an even thickness)
• 2 tablespoons olive oil (avocado oil works well too)
• 1 package (5.2 oz) Boursin cheese, Garlic and Fine Herbs flavor (I specifically recommend this variety for Boursin Chicken – other flavors will alter the sauce significantly)
• 1/2 cup chicken broth, low sodium preferred
• 1/4 cup heavy cream (half-and-half works for a lighter version, though the sauce will be slightly thinner)
• 1 teaspoon garlic powder
• 1 teaspoon dried Italian herbs
• Salt and pepper to taste
• Fresh parsley, chopped, for garnish

Pro tip: Pounding the chicken breasts to an even thickness of about 3/4 inch before cooking is the single most important step for juicy, evenly cooked results. Thick ends overcook before thinner parts are done, and pounding eliminates that problem completely.

How to Cook Boursin Chicken Step by Step

I prefer to get everything ready before I start cooking since this garlic herb chicken skillet moves faster than you might expect. Read through all the steps once before you begin.

Step 1: Pat the chicken breasts dry with paper towels. This helps them sear rather than steam. Season both sides generously with salt, pepper, and garlic powder.

Step 2: Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. The oil is ready when it shimmers and a drop of water flicked into the pan sizzles immediately. If the pan is not hot enough, the chicken will stick and not develop a proper crust.

Step 3: Add the chicken breasts to the skillet without overcrowding. Cook for 6 to 7 minutes per side without moving them. You are looking for a deep golden brown crust and an internal temperature of 165 degrees F. If your chicken breasts are thick, they may need an extra minute per side. Remove the chicken from the pan and set it on a plate. Tent loosely with foil and let it rest for 3 to 4 minutes while you make the sauce.

Step 4: Reduce heat to medium. Pour the chicken broth into the hot skillet. It will bubble up immediately. Use a wooden spoon to scrape up all the golden browned bits stuck to the bottom of the pan. Those caramelized bits are the foundation of your sauce’s flavor.

Step 5: Add the Boursin cheese and heavy cream to the skillet. Stir continuously as the cheese melts, about 2 minutes, until the sauce is completely smooth. If the sauce looks greasy or slightly broken, reduce the heat to medium-low and stir in a splash of extra broth. It will come back together. Do not let the sauce boil at this stage.

Step 6: Nestle the rested chicken breasts into the sauce and spoon the sauce over each piece generously. Simmer everything together for 2 to 3 minutes so the chicken absorbs the flavor of the garlic herb sauce. The sauce should coat a spoon thickly at this point.

Step 7: Plate immediately and garnish with freshly chopped parsley. The fresh herb adds a bright finish that cuts through the richness of the cream sauce.

The Best Sides to Serve With Boursin Chicken

The rich garlic herb cream sauce in this Boursin Chicken dinner pairs best with sides that can soak up every last drop. Here are the best sides for Boursin Chicken that round out the meal.

Creamy Mashed Potatoes: The classic pairing. Buttery, soft mashed potatoes absorb the Boursin sauce beautifully and balance the richness of the dish without competing with the flavors.

Pasta: Fettuccine, egg noodles, or penne are all excellent here. The sauce clings to the pasta and stretches one skillet of Boursin Chicken into a truly hearty dinner for the whole family.

Steamed Asparagus or Green Beans: Fresh green vegetables add crunch, color, and a nutritional balance that cuts through the creaminess of the sauce. Asparagus in particular pairs naturally with the herb notes in Boursin.

Steamed White Rice: Simple, budget-friendly, and lets the Boursin Chicken sauce do all the talking. A great option for busy weeknights.

Side Salad: A lightly dressed green salad with a lemony vinaigrette provides contrast to the richness of the cream sauce and makes this a complete and balanced meal.

More Creamy Chicken Dinners to Add to Your Rotation

If this Boursin Chicken hit the spot, there are plenty of other creamy, satisfying chicken recipes worth trying on a weeknight. The Creamy Lemon Butter Chicken brings a bright, tangy twist to a similar pan sauce format, while the Creamy Mushroom Chicken layers in earthy depth that pairs beautifully with mashed potatoes just like this dish does.

For nights when pasta sounds better than plain rice or potatoes, the Garlic Parmesan Chicken Pasta delivers that same rich, garlicky comfort in a heartier one-pan format. And if the herby cream sauce in this Boursin Chicken recipe is what really won you over, the Creamy Herb Chicken with Mashed Potatoes takes that concept even further with a deeply flavorful herb-forward sauce served over buttery mashed potatoes.

How to Store and Reheat Leftover Boursin Chicken

Leftover Boursin Chicken stores well and reheats with great results when done gently. Let the chicken and sauce cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days.

To reheat, place the chicken and sauce in a skillet over medium-low heat and add a splash of chicken broth or a small drizzle of cream to loosen the sauce. Stir gently and heat until warmed through, about 5 minutes. You can also microwave in 60-second intervals on medium power, stirring between each interval. Avoid high heat as it can cause the cream sauce to separate and turn greasy.

Pro tip: Boursin Chicken freezes well for up to 3 months in a freezer-safe container. Thaw in the refrigerator overnight before reheating. The sauce may look slightly separated after freezing but will come back together with gentle heat and a splash of broth while stirring.

Frequently Asked Questions About Boursin Chicken

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