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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 or my Boursin Orzo with Chicken.
Why you’ll love it
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. Or try my Boursin Pork Chops.
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.
What you’ll need
- Chicken – we’re pan-frying boneless skinless 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
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Chicken is cooked through at 165F. Easily measure the temperature with an instant read meat thermometer.
- A cooking spoon that doesn’t scratch the surface of your pan is always handy for stirring the sauce.
- Angled measuring cups are perfect for measuring out the broth and other liquids.
- This Le Creuset cast iron skillet is the one I used.
How to make Boursin chicken
This is an overview with step-by-step photos. 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.
Pour in the chicken broth and add the 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 Boursin chicken
- 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 Easy Roasted Cauliflower.
- 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 in an airtight container.
- Reheat in a small saucepan over a low heat, stirring occasionally, until warmed through.
- We don’t recommend freezing leftovers of this recipe.
More delicious chicken recipes to try
Questions about this Boursin chicken recipe? Let me know in the comments below, and please leave a review and star rating! You can also find me on Instagram.
Boursin Chicken
Ingredients
- 2 large chicken breasts
- 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) 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.
I made this last week and WOW! Delicious!
I am trying it again tonight with bone in pork chops!!
Wonderful! Thank you! I do actually have a recipe for Boursin pork chops if that helps: https://bit.ly/3TAE0O6
Wonderful. My husband loved it too. I served it with mashed potatoes and peas. I might try adding fresh spinach to it the next time I make it.
I’m thrilled it was a hit, Beth!! 😀
So delicious and quick to pull together! It’s a favourite on regular rotation now!
Thank you so much, Karen!! Glad you liked it!
Delicious and easy recipe to follow. I did find the sauce a little rich so I added the juice of half a lemon to cut the richness and I really enjoyed it after doing that. The cheese itself is salty on its own so definitely use no ow low sodium broth and don’t over season your chicken. I think next time I’d use 3/4 of the cheese or add more broth to lessen the saltiness. Overall very good and will make again.
Delicious! We loved all the flavors in this dish, and only wish we had doubled the sauce! What’s even better is how easy it was to prepare. We used chicken thighs out of personal preference, but otherwise followed the recipe exactly. Thanks for sharing this keeper of a recipe!
I’m so glad it was a hit!! 😀 You’re very welcome, Lori!
The Bousin chucken was delicious & quick & easy to prepare!
Thank you so much, Gail!!
Okay. Seriously. I recently started meal planning using your recipes and these Boursin ones have been INCREDIBLE. I would have never thought just a block of Boursin melted could change my life. So easy and so delish.
Yay!! I’m so glad you’re enjoying them, Jenn!
So good! Probably my favorite Pinterest recipe yet. Added broccoli. Thank you so much!
Thank you, Meg!! Glad you found my site via Pinterest! Appreciate you review. XO
This was absolutely delicious!!!! I will definitely be making this again. Thank you so much.
Thank you, Sue!! 😀 You’re very welcome!
Made this for dinner today. Fantastic flavor! I cut the recipe in half since it was for just me and my husband. I used shallots rather than onions and some dried parsley at the end since I didn’t have fresh. Will be making this again very soon!
Wonderful!! Thrilled it was a hit, Sandy!