Chicken in Boursin Sauce with Garlic and Fine Herbs
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I first tried this Chicken in Boursin Sauce with Garlic and Fine Herbs on a rainy weeknight and it instantly became comfort food that feels restaurant-quality. Tender pan-seared chicken gets a silky, herb-studded cream sauce thanks to Boursin cheese and a touch of Dijon — fast enough for a weeknight but special enough for guests. If you enjoy pan-seared chicken in rich sauces, this hits that same sweet spot as my bruschetta chicken but with a creamy, garlicky French twist.
Why you’ll love this dish
This recipe feels indulgent without being fussy. It combines pantry-friendly staples with a single flavored cheese (Boursin) to create a sauce that’s deeply savory, herbaceous, and ready in under 30 minutes. Perfect for busy weeknights, date nights, or when you want to impress without hours in the kitchen.
“Quick enough for a weeknight, fancy enough to make guests ask for the recipe.” — a regular at my dinner table
Aside from flavor, it’s flexible: scale it up for a family meal, swap chicken pieces, or serve over pasta or mashed potatoes for a complete plate.
How this recipe comes together
- Sear seasoned chicken until golden and cooked through; rest briefly.
- Use the skillet fond (those browned bits) to build a sauce: heavy cream, Boursin, Dijon and dried herbs melt into a creamy, glossy sauce.
- Return the chicken to the pan, coat with sauce, and let everything simmer a few minutes so flavors marry.
Timing: about 25–30 minutes from start to finish. The technique is simple: high-ish heat for browning, then low heat to melt the cheese and finish gently.
What you’ll need
- 2 tablespoons olive oil
- 4 boneless, skinless chicken breasts (about 1.5 pounds)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 8 ounces Boursin cheese with garlic and fine herbs
- 1 tablespoon Dijon mustard
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon garlic powder
- 1/4 teaspoon red pepper flakes (optional)
- Fresh parsley for garnish (optional)
Notes and substitutions:
- Prefer lower fat? Use half-and-half, but expect a thinner sauce. Add a teaspoon of cornstarch slurry to thicken if needed.
- No Boursin? Cream cheese plus minced garlic and chopped fresh herbs (or herb salt) will work, though the branded Boursin gives a distinct garlicky-herby punch.
- For help with browning chicken to a perfect crust, check this guide to pan-seared chicken that uses similar techniques.
How to prepare it
- Pat chicken dry and season both sides with salt and black pepper. For even cooking, pound thicker breasts to about 1/2–3/4 inch thickness.
- Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering. Add chicken and cook 6–7 minutes per side (depending on thickness) until golden brown and an instant-read thermometer reads 165°F (74°C). Remove chicken to a plate and tent with foil.
- Lower heat to low. In the same skillet, pour in 1 cup heavy cream and scrape up any browned bits with a wooden spoon. Add 8 oz Boursin, 1 tablespoon Dijon mustard, 1 tsp dried thyme, 1 tsp dried parsley, and 1/2 tsp garlic powder. Stir gently until the cheese melts and the sauce is smooth. If using, sprinkle in 1/4 tsp red pepper flakes for heat.
- Return chicken to the skillet and spoon sauce over each piece. Simmer gently 3–5 minutes to reheat the chicken and let flavors meld. Taste and adjust seasoning.
- Serve hot, garnished with chopped fresh parsley if desired.
If you like creamy skillet dinners, you might also enjoy this creamy beef stroganoff, which uses a similar approach to build flavor.
Best ways to enjoy it
- Over mashed potatoes or creamy polenta to catch every drop of sauce.
- Tossed with buttered egg noodles or linguine for a quick pasta dinner.
- Paired with roasted green beans, sautéed spinach, or a simple arugula salad for brightness.
- Wine pairing: a Chardonnay that has some weight (but not overly oaky) or a light Pinot Noir if you prefer red.
Plating tip: slice the chicken across the grain and fan on a bed of mashed potatoes, spooning sauce over the top for an attractive, restaurant-style presentation.
Storage and reheating tips
- Refrigerator: Store leftovers in an airtight container for 3–4 days. Keep sauce and chicken together — the sauce helps prevent drying.
- Freezer: Freeze in a freezer-safe container up to 2 months. Thaw overnight in the fridge before reheating. Note: cream-based sauces can separate slightly after freezing; whisk gently while reheating to recombine.
- Reheating: Warm gently over low heat on the stove, stirring occasionally, until heated through. Add a splash of cream or milk if the sauce looks too thick. You can microwave single portions, covered, in 30-second bursts, stirring between each burst to prevent separation.
Food safety: Always reheat to an internal temperature of 165°F (74°C) and discard leftovers kept longer than recommended.
Pro chef tips
- Even thickness = even cooking. Pound thick breasts to 1/2–3/4" so they cook uniformly.
- Don’t overcrowd the pan when searing; do it in batches if needed so the chicken browns instead of steams.
- Use the fond: scraping browned bits into the cream adds depth. If the pan is dry, splash a tablespoon of chicken stock or white wine before adding the cream to loosen stuck bits.
- Control heat when melting Boursin — low heat prevents the cream from splitting. If sauce separates, whisk in a small pat of cold butter off heat to bring it back together.
- For extra gloss, finish the sauce with a teaspoon of Dijon or a squeeze of lemon to brighten flavor right before serving.
Creative twists
- Swap proteins: use boneless chicken thighs (longer sear time) or pork chops. Thighs yield juicier results.
- Make it lighter: use Greek yogurt (temper it first) or crème fraîche for tang and stability.
- Add mushrooms, sun-dried tomatoes, or wilted spinach to the sauce for extra texture and flavor.
- Spicy version: increase red pepper flakes or add a teaspoon of harissa for smoky heat.
- Herb-forward: stir in fresh chopped herbs (tarragon, chives, or basil) at the end for a fresher finish.
Your questions answered
Q: How long will this take to make from start to finish?
A: About 25–30 minutes. Prep (pounding, seasoning) 5–10 minutes, searing 12–15 minutes, sauce and finish 5 minutes.
Q: Can I use frozen chicken?
A: Thaw fully before cooking. Partially frozen chicken cooks unevenly and increases food-safety risk.
Q: Is Boursin necessary?
A: It’s the easiest way to get that garlicky-herb profile. You can substitute cream cheese plus minced garlic and chopped herbs, adjusting salt and herbs to taste.
Q: My sauce is too thin — how do I thicken it?
A: Simmer a few more minutes to reduce, or whisk in a small cornstarch slurry (1 tsp cornstarch + 1 tbsp cold water) and cook until thickened.
Q: Can I make this dairy-free?
A: Use a dairy-free cream alternative and a dairy-free herb garlic spread; results will vary but it’s possible. Consider thickening with a bit of pureed cashew cream for body.
Conclusion
If you want another take on Boursin-style chicken with bright herbs, see Boursin Chicken – Salt & Lavender for an inspired variation. For a straightforward, creamy skillet version with easy steps, check out Easy Creamy Boursin Chicken Recipe – Tastes Lovely. If you prefer thighs and want a slightly richer finish, this adaptation is worth a read: Creamy Boursin Chicken Thighs—too good to be this easy. For another simple creamy chicken idea that’s weeknight-friendly, try the method in Creamy Boursin Chicken – No. 2 Pencil.
Chicken in Boursin Sauce
Ingredients
Method
- Pat chicken dry and season both sides with salt and black pepper. Pound thicker breasts to about 1/2–3/4 inch thickness for even cooking.
- Heat 2 tablespoons olive oil in a large skillet over medium heat until shimmering. Add chicken and cook for 6–7 minutes per side until golden brown and cooked through; an instant-read thermometer should read 165°F (74°C). Remove chicken to a plate and tent with foil.
- Lower heat to low. In the same skillet, add 1 cup heavy cream and scrape up any browned bits with a wooden spoon.
- Add 8 oz of Boursin, 1 tablespoon Dijon mustard, 1 teaspoon dried thyme, 1 teaspoon dried parsley, and 1/2 teaspoon garlic powder. Stir gently until the cheese melts and the sauce is smooth. Optional: sprinkle in 1/4 teaspoon red pepper flakes for heat.
- Return chicken to the skillet and spoon sauce over each piece. Simmer gently for 3–5 minutes to reheat the chicken and let the flavors meld. Taste and adjust seasoning.
- Serve hot, garnished with chopped fresh parsley if desired.
