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Golden-brown seared chicken breasts resting in a creamy Boursin cheese sauce with wilted spinach, ready to be served.

Boursin Chicken: The Creamy, Dreamy 30-Minute Dinner

This Boursin Chicken recipe is the ultimate 30-minute meal. Tender chicken breasts are pan-seared and smothered in a luxuriously creamy Boursin cheese sauce with garlic, herbs, and spinach. Perfect for a quick and elegant weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, French
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large boneless, skinless chicken breasts sliced horizontally into 4 thinner cutlets
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 3 cloves garlic minced
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 5.2 oz Boursin Garlic & Fine Herbs cheese one package
  • 2 cups fresh spinach packed
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper or to taste
  • 1/4 teaspoon dried thyme

Equipment

  • 1 Large Skillet
  • 1 Tongs

Method
 

  1. Pat the chicken cutlets dry with a paper towel and season both sides with salt and pepper.
  2. 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.
  3. Reduce heat to medium. Add minced garlic and cook for 30 seconds until fragrant.
  4. 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.
  5. 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.
  6. Serve immediately with your favorite sides.

Notes

Tip 1: For extra flavor, deglaze the pan with a splash of dry white wine before adding the chicken broth.
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.