This easy Boursin chicken recipe comes together quickly with a handful of everyday ingredients and has a deliciously creamy sauce with no added cream!
Wondering what to make with Boursin that's not the same old, same old? Well, you're in luck! (You may also like my Ridiculously Easy Boursin Pasta).
If you were wondering, this post is NOT sponsored. People just love Boursin, so I am here to provide recipes for it. 😉
What does Boursin cheese taste like?
It's a soft, mild cheese that's infused with herbs and garlic. The cheese melts into a tasty sauce that has a little bit of a tanginess.
How to make Boursin chicken (overview):
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, then add the chicken back to the skillet, along with some fresh parsley, and let it warm through. (Full ingredients & instructions are in the recipe card below)
Recipe notes & tips:
- 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.
- You could add in some fresh spinach towards the end of the cooking time if you wanted to.
- The Boursin sauce is fairly salty, so use 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.
What to serve with this recipe?
You can't go wrong with mashed potatoes! Rice or pasta will work too. Pretty much any vegetable will work, or serve it with a side salad (try my Super Simple Parmesan Arugula Salad).
More delicious chicken recipes to try:
- Creamy Garlic Parmesan Chicken
- Easy Honey Mustard Chicken
- Creamy Sherry Chicken
- Cheddar Bacon Ranch Cream Cheese Chicken
- Sour Cream and Onion Chicken
Questions about this Boursin chicken recipe? Let me know in the comments below!
Boursin Chicken
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
AngelaML says
I couldn't wait to make this recipe - I love Boursin cheese and your pan-fried chicken, and just knew this would be killer. You did not disappoint!!! The whole family loved it. I added a 5-oz bag of spinach (great tip, thank you) and served over Basmati rice (hubby made in the I-pot). Substituted tube basil for the parsley because I had it on hand. So delish!
We are visiting my parents this weekend and I raved about it tonight on my daily call. So guess what I am making for them for dinner Friday night, LOL! Happy to share the great meal!
As always, thank you for your easy to make and delicious recipes. Love you! ❤️
Natasha says
I'm so happy you enjoyed it, Angela!! 🙂 XOXOXO
AngelaML says
As promised, I made it for my parents and they also absolutely loved it! We served it over egg noodles this time because they had some on hand.
My dad commented how nice and light the dish was. He thought it would be heavier because of the cheese, but nope!
My mom loved the sauce so much she said next time should would double the sauce so there would be more!
The next night I made your Sausage & White Bean Soup in the slow cooker and they also loved it! Froze the (very little bit of) leftovers so my sister can taste some when she's with them next. Love sharing your recipes with my family!
Thanks again, Natasha! 🙂
Natasha says
Wonderful! 🙂 I'm so pleased that it was a hit. Thanks so much for letting me know. I'm so happy your family is enjoying the recipes... it's so nice to hear!
Ashley says
This was so freaking good! All my kids ate it which is a BIG deal. Served with mashed potatoes and simple arugula salad. Thank you!
Natasha says
Well that's great to hear!! I love when that happens haha. Thanks for letting me know!
Keith Wright says
Why use a name brand of cheese instead of the style of cheese? This is a Gournay cheese recipe, of which creating your own blend of cheese is far superior to :Boursin", but also allows you to tailor the recipe for sodium, herbs and spices.
Natasha says
Simple... because people Google the brand name. It's extremely recognizable and easy to purchase at most grocery stores. Feel free to make your own homemade cheese blend, however. 😉
AngelaML says
As a novice cook, I had no idea that Boursin cheese is a Gournay cheese. If I saw a recipe with "Gournay cheese" in the title I would not click on it as I have no idea what it is. "Creating my own blend of cheese" is so far above my skill level that I would run away from the recipe. But good for you, really. I do know I love Boursin cheese and it's readily available at my grocery store, so yeah, I'm a fan of labeling it a "Boursin cheese" recipe!