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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.

Boursin chicken plated with peas and mashed potatoes

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
Boursin cheese on a marble backdrop

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

How to make Boursin chicken

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

pan frying chicken and sauteing onions

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 until softened.

making boursin sauce in a skillet and adding in chicken

Pour in the chicken broth and add the Boursin. Stir until the sauce is smooth, and let it reduce. 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.
close-up of Boursin chicken in a skillet

What to serve with Boursin chicken

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.
creamy Boursin chicken in a white cast iron skillet

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 plated with peas and mashed potatoes
4.93 from 268 votes

Boursin Chicken

This easy Boursin chicken recipe comes together quickly with a handful of everyday ingredients and has a deliciously creamy and cheesy herb sauce!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 4

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.
  • This recipe is also on page 78 of the Salt & Lavender: Everyday Essentials cookbook.

Nutrition

Calories: 347kcal, Carbohydrates: 3g, Protein: 27g, Fat: 25g, Saturated Fat: 13g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 118mg, Sodium: 547mg, Potassium: 484mg, Fiber: 1g, Sugar: 2g, Vitamin A: 588IU, Vitamin C: 7mg, Calcium: 39mg, Iron: 1mg

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.

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Hi! I’m Natasha.

Salt & Lavender is a recipe blog with a focus on delicious comfort food using everyday ingredients. Beat the weekday grind with hundreds of easy-to-follow and hassle-free recipes!

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4.93 from 268 votes (34 ratings without comment)

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613 Comments

  1. Anna Howard says:

    Yummy and so easy!

    1. Natasha says:

      Thank you, Anna!

  2. Susan says:

    5 stars
    What total weight should the chicken breasts be? Thanks.

    1. Natasha says:

      Hi Susan! You want them large enough so you can comfortably cut them in half lengthwise so don’t buy ones that look super small. Maybe a pound and a half total weight?

  3. Maureen says:

    It was ok. Sauce never thickened. Needed lots of spicing up.

  4. Judy Ann Dunn-Keighan says:

    I’m trying to find dishes to make ahead of time to freeze. Do you think this chicken dish would freeze well? I’m not sure with the Boursin cheese in it. The recipe sounds delicious.

    1. Natasha says:

      Hi Judy! Yes – I don’t recommend freezing this one due to the dairy. Hope you decide to give it a try, though. Leftovers will keep for a few days (see the leftovers & storage section of the blog post).

  5. Heather Santamaria says:

    You always my go-to! So delicious and simple to make 😋

    1. Natasha says:

      Aww thanks, Heather!

  6. Stephanie says:

    5 stars
    Absolutely delicious and so easy to make!

    1. Natasha says:

      Thank you!!

  7. Doris Brunswick says:

    5 stars
    Made this for dinner tonight. It was delicious. Will be trying more of your recipes.

    1. Natasha says:

      Yay!! I’m so glad to hear it, Doris!

  8. Scott Fairbairn says:

    5 stars
    Light. Delicious. Easy. I typically prefer chicken thighs but this recipe makes me a believer in chicken breast.

    1. Natasha says:

      I’m so glad you enjoyed it, Scott!!

  9. Lynne says:

    5 stars
    This was absolutely delicious. The sauce is creamy and savory. Make sure to get a good sear on the chicken! I will be making this again.

    1. Natasha says:

      Thank you so much, Lynne!

  10. Geoff says:

    Cooked this for the first time tonight, was received with fantastic comments, so tasty. Will definitely be a regular from now on.
    Thank you Natasha

    1. Natasha says:

      That’s great to hear, Geoff!! Thank you for letting me know!