This easy Boursin chicken recipe comes together quickly with a handful of everyday ingredients and has a deliciously creamy and cheesy herb sauce!
Can't get enough Boursin cheese? Try this Ridiculously Easy Boursin Pasta.
Why you'll love Boursin chicken
Ok guys, Boursin cheese might just be my favorite cooking shortcut EVER. Since it's so readily available at grocery stores and tastes delicious, it just makes sense to use it often. It melts beautifully, so it's ideal for transforming into a creamy sauce for pasta or chicken.
If you were wondering, this post is NOT sponsored. People just love Boursin and for good reason, so I am here to provide recipes for it! You're going to devour this skillet chicken recipe. I feel like it's a well-kept secret how good Boursin cheese is! Totally happy to share it with you, though.
What does Boursin cheese taste like?
- It's a soft and light mild cheese that's infused with herbs and garlic. There's a hint of saltiness, a tiny bit of tang, and an overall very satisfying creamy quality. It's easily spreadable, which makes it perfect for melting into this tasty sauce for chicken!
Everything you'll need for Boursin chicken
- Chicken - we're pan-frying chicken breasts in this recipe
- Garlic powder - this is added to the chicken itself to infuse flavor. We'll also add a little salt & pepper.
- Olive oil and butter - essentials for pan-frying the chicken to make it golden brown
- Onion - one of my favorite foundational ingredients for any sauce
- Chicken broth - it's a simple way to enhance flavor in sauces instead of just using water
- Boursin cheese - the star of the show! I recommend taking the Boursin out of the fridge about 30 minutes or so prior to starting the recipe so it melts into the sauce more easily
- Fresh parsley - I can't resist adding a pop of freshness with a little bit of parsley
How to make Boursin chicken
This is an overview, and full ingredients & instructions are in the recipe card below.
- Cut the chicken breasts in half lengthwise to make 4 thinner pieces, and season them with garlic powder and salt & pepper. Pan fry them until they're cooked through and golden, then transfer to a plate.
- Add the onions to the pan and sauté for 5 minutes, then add in the chicken broth and Boursin. Stir until the sauce is smooth, and let it reduce for 5 minutes.
- Add the chicken back to the skillet along with some fresh parsley, and let it warm through. So easy!
Substitutions and variations
- You could add in some fresh spinach towards the end of the cooking time to sneak in some greens.
- The Boursin sauce is fairly salty, so you could sub in a low-sodium chicken broth if you're sensitive to salt.
- I used the original Boursin cheese, but some of their other flavors could work too if you want to try! They've got lots of creative varieties.
What to serve with this recipe
- You can't go wrong with mashed potatoes. Rice or pasta will work too.
- You could also serve it with essentially any vegetable side dish, like these Easy Glazed Carrots.
- Or serve it with a side salad. Try making a simple green salad with this homemade ranch dressing or make this Parmesan Arugula Salad!
Leftovers and storage
- It's best fresh, but you can store leftovers in the fridge for 3-4 days.
- Reheat in a small saucepan over a low heat, stirring occasionally, until warmed through.
- We don't recommend freezing leftovers of this recipe.
Questions about this Boursin chicken recipe? Let me know in the comments below!
- 2 chicken breasts cut in half lengthwise
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion chopped
- 3/4 cup chicken broth (use low sodium if sensitive to salt)
- 1 (5.2 oz/150g) package Boursin Fine Herbs & Garlic cheese softened
- 1-2 tablespoons chopped parsley to taste, optional
- Cut the chicken breasts in half lengthwise to get 4 thinner pieces. Season them with the garlic powder and some salt & pepper.
- Add the oil and butter to a skillet over medium-high heat and let it heat up for a few minutes. Cook the chicken for about 5-6 minutes/side or until cooked through, then transfer it to a plate.
- To the skillet, add the onions and sauté for about 5 minutes or until softened and lightly browned. If the pan seems dry, add a small splash more olive oil.
- Add the chicken broth and the Boursin cheese to the skillet. Stir until you've got a smooth sauce. Let it bubble for 5 minutes, then stir in the chopped parsley if using.
- Add the chicken (and any plate juices) back into the skillet and let it warm through for a couple of minutes. The sauce should be thicker by now (you can always cook it a bit longer if need be). If it's too thick, you can add another splash of chicken broth.
- Season with salt & pepper if needed (I find the sauce fairly salty when using regular broth) and serve immediately.
- Chicken is cooked when an instant read thermometer reads 165F when inserted into the thickest part.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.