Get ready to transform your weeknight dinner routine with this incredible Boursin chicken recipe. If you’re searching for a meal that tastes like it came from a fancy restaurant but comes together in just 30 minutes, you’ve found it. This dish features perfectly seared chicken breasts smothered in a rich and creamy Boursin cheese sauce, studded with garlic and fresh herbs. It’s a simple, elegant, and unbelievably flavorful meal that will have everyone asking for seconds. It’s the perfect solution for a busy evening when you crave something special without the fuss.
Why This Boursin Chicken Recipe is a Must-Try
This isn’t just another chicken dinner; it’s an experience. The magic lies in the Boursin cheese, which melts into a velvety, luscious sauce that coats every piece of chicken. Unlike other cream-based sauces that require complicated steps, this one is practically foolproof. We use the fond—the browned bits left in the pan after searing the chicken—as a flavor base, guaranteeing a sauce with incredible depth. It’s a one-pan wonder that minimizes cleanup while maximizing taste.
Ingredients You’ll Need
The beauty of this creamy Boursin chicken is its short and accessible ingredient list. You only need a few key items to create this spectacular dish.
- Chicken Breasts: Use two large, boneless, skinless chicken breasts, sliced in half horizontally to create four thinner cutlets. This ensures they cook quickly and evenly.
- Boursin Cheese: The star of the show! One 5.2-ounce package of Garlic & Fine Herbs Boursin is perfect.
- Olive Oil & Butter: A combination of both gives the best sear and flavor.
- Garlic: Freshly minced garlic provides the aromatic backbone of the sauce.
- Chicken Broth: This helps create the sauce base and deglaze the pan.
- Heavy Cream: For extra richness and a silky-smooth texture.
- Spinach: A few handfuls of fresh spinach wilt beautifully into the sauce, adding nutrients and color.
- Seasoning: Simple salt, black pepper, and a pinch of dried thyme are all you need.
Step-by-Step Instructions for Perfect Boursin Chicken
Follow these simple steps to create a restaurant-quality meal in your own kitchen. This recipe is all about building layers of flavor in one pan.
1. Prepare and Sear the Chicken
First, pat the chicken cutlets dry with a paper towel and season both sides generously with salt and pepper. In a large skillet, heat the olive oil and butter over medium-high heat. Once the butter is melted and sizzling, carefully place the chicken in the pan. Sear for 4-5 minutes per side, until golden brown and cooked through. Do not overcrowd the pan; cook in batches if necessary. Once cooked, remove the chicken and set it aside on a plate.
2. Sauté the Aromatics
Reduce the heat to medium. Add the minced garlic to the skillet and cook for about 30 seconds, until fragrant. Be careful not to let it burn. This step infuses the oil with a deep garlic flavor that will carry through the entire dish.
3. Create the Creamy Boursin Sauce
Pour in the chicken broth to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon—this is pure flavor! Bring the broth to a simmer, then stir in the heavy cream and the entire block of Boursin cheese. Whisk continuously as the cheese melts, creating a smooth, creamy sauce. Season with a pinch of dried thyme.
4. Combine and Simmer
Add the fresh spinach to the skillet and stir until it wilts into the sauce. Return the seared chicken breasts to the pan, nestling them into the creamy sauce. Spoon some of the sauce over the top of the chicken. Let it simmer for another 2-3 minutes, allowing the flavors to meld together perfectly. For a side dish that complements this recipe, try our Garlic Parmesan Roasted Potatoes (coming soon).
Pro Tips for the Best Boursin Chicken
Want to make your Boursin chicken absolutely perfect? Here are a few expert tips to elevate your dish from great to unforgettable.
- Don’t Move the Chicken: To get that beautiful golden-brown crust, let the chicken sear undisturbed for the full 4-5 minutes per side.
- Use Room Temperature Cheese: Allowing the Boursin cheese to soften at room temperature for about 20 minutes will help it melt more easily and create a smoother sauce.
- Add a Splash of Wine: For an extra layer of flavor, deglaze the pan with a splash of dry white wine (like Pinot Grigio) before adding the chicken broth.
- Customize it: Feel free to add sautéed mushrooms, sun-dried tomatoes, or shallots along with the garlic for more complexity. A squeeze of fresh lemon juice at the end can also brighten up the flavors. If you like this, you should try our popular Texas Roadhouse Smothered Chicken recipe.
Delicious Serving Suggestions
This versatile Boursin chicken pairs wonderfully with a variety of sides. The creamy sauce is perfect for soaking up with your favorite carbs or balancing with fresh vegetables.
- Pasta: Serve over a bed of fettuccine, penne, or orzo to catch all of that delicious sauce.
- Potatoes: Mashed potatoes, roasted potatoes, or even rice make a fantastic and hearty accompaniment.
- Bread: A slice of crusty Amish White Bread or garlic bread is essential for mopping up every last drop of the sauce.
- Vegetables: Pair with steamed asparagus, green beans, or a simple side salad for a complete meal.
Storing and Reheating Leftovers
This dish is almost as good the next day! Store any leftover Boursin chicken in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over low heat, adding a splash of chicken broth or milk to loosen the sauce if needed. Avoid microwaving, as it can make the chicken tough and the sauce separate.
Frequently Asked Questions About Boursin Chicken
Yes, boneless, skinless chicken thighs are a great alternative. They may take a few minutes longer to cook, so ensure they reach an internal temperature of 165°F (74°C).
Absolutely! While the classic Garlic & Fine Herbs is recommended, this recipe also works well with other Boursin flavors like Shallot & Chive or Cracked Black Pepper. Feel free to experiment!
To ensure a smooth sauce, make sure you use heavy cream, as it has a higher fat content and is more stable. Also, keep the heat on a medium-low simmer after adding the dairy and cheese, and avoid boiling it rapidly.
It’s best enjoyed fresh, as dairy-based sauces can sometimes change texture after freezing and reheating. If you need to freeze it, thaw it in the refrigerator overnight and reheat gently on the stovetop, adding a splash of broth to help restore the sauce’s consistency.
Boursin chicken is incredibly versatile. It pairs perfectly with pasta, mashed potatoes, or rice to soak up the creamy sauce. For a lighter option, serve it with roasted asparagus, steamed green beans, or a simple green salad.
Your New Favorite Weeknight Dinner
This Boursin chicken is more than just a recipe; it’s a game-changer for busy weeknights. It delivers on flavor, simplicity, and elegance, making it a dish you’ll return to again and again. We hope you love making it as much as we do! If you try it, let us know what you think in the comments below and don’t forget to share your creations on Pinterest!
Boursin Chicken Recipe
Boursin Chicken: The Creamy, Dreamy 30-Minute Dinner
Ingredients
Equipment
Method
- Pat the chicken cutlets dry with a paper towel and season both sides with salt and pepper.
- In a large skillet, heat olive oil and butter over medium-high heat. Add chicken and sear for 4-5 minutes per side until golden brown and cooked through. Remove from skillet and set aside.
- Reduce heat to medium. Add minced garlic and cook for 30 seconds until fragrant.
- Pour in the chicken broth to deglaze the pan, scraping up browned bits. Stir in heavy cream and the Boursin cheese. Whisk until the cheese is melted and the sauce is smooth. Season with dried thyme.
- Stir in the fresh spinach until wilted. Return the chicken to the skillet, spooning sauce over the top. Simmer for 2-3 minutes to allow the flavors to meld.
- Serve immediately with your favorite sides.
Notes
Tip 2: Ensure the chicken is patted very dry before seasoning to get the best possible sear.
Tip 3: Don't overcrowd the pan. Cook the chicken in two batches if your skillet isn't large enough.
