This is it. The Boursin Chicken recipe you’ve been searching for. Forget complicated steps and lackluster sauces. This one-pan wonder delivers an unbelievably creamy, savory, and restaurant-quality meal in about 30 minutes. We combine perfectly seared chicken breasts with a velvety Boursin cheese sauce, studded with sun-dried tomatoes and fresh spinach. It’s the kind of comforting, impressive dinner that will have everyone asking for the recipe. Whether you need a quick weeknight hero or a casual dinner party showstopper, this Boursin Chicken is the answer.
Get ready for this to become a staple in your dinner rotation. It’s simple, elegant, and packed with flavor.
Why You’ll Love This Creamy Boursin Chicken
There are so many reasons this recipe stands out. It’s not just about the incredible taste; it’s about the simplicity and elegance it brings to your table.
- One-Pan Perfection: Everything cooks in a single skillet, from searing the chicken to building the luxurious sauce. That means minimal cleanup and maximum flavor.
- Ready in 30 Minutes: This dish comes together incredibly fast, making it the perfect solution for busy weeknights when you’re craving something special without the fuss.
- Incredibly Creamy Sauce: We use a combination of Boursin cheese, a splash of cream, and chicken broth to create a foolproof, velvety sauce that coats every single bite.
- Packed with Flavor: With garlic, herbs from the Boursin, and sweet-tart sun-dried tomatoes, every bite is an explosion of savory goodness.
What is Boursin Cheese?
For those unfamiliar, Boursin is a brand of Gournay cheese, which is a soft, creamy cheese that comes in a variety of savory flavors. The most popular and classic variety, and the one we use in this recipe, is Garlic & Fine Herbs. It’s crumbly yet spreadable at room temperature and melts beautifully into sauces, creating an instant flavor base and creamy texture without any extra effort. It’s the secret ingredient that makes this Boursin Chicken recipe so effortlessly delicious.
Ingredients You’ll Need
This recipe uses simple, accessible ingredients to create its signature creamy sauce. Here’s what you’ll need to gather.
- Chicken Breasts: We use two large, boneless, skinless chicken breasts, sliced in half horizontally to create four thinner cutlets. This ensures they cook quickly and evenly.
- Olive Oil: For searing the chicken and sautéing the aromatics.
- Salt & Black Pepper: To season the chicken and the sauce.
- Garlic: Freshly minced garlic provides the aromatic foundation for our sauce.
- Chicken Broth: This thins the sauce to the perfect consistency and adds a layer of savory depth. Use a low-sodium version to control the saltiness.
- Boursin Cheese: The star of the show! One 5.2-ounce package of Garlic & Fine Herbs Boursin is all you need.
- Sun-Dried Tomatoes: Look for tomatoes packed in oil for the best flavor. Chop them up to distribute their sweet and tangy flavor throughout the sauce.
- Heavy Cream: Just a splash enriches the sauce, making it extra luscious and helping to stabilize the creamy texture.
- Fresh Spinach: A few handfuls of fresh spinach wilt down beautifully into the sauce, adding color, nutrients, and a mild, earthy flavor.
How to Make The Perfect Boursin Chicken (Step-by-Step)
Follow these simple steps to create a restaurant-worthy meal in your own kitchen. It all happens in one skillet!
Step 1: Prepare and Sear the Chicken
First, prepare your chicken. If you have two large breasts, slice them in half horizontally to make four thinner cutlets. Pat them completely dry with paper towels—this is crucial for getting a beautiful golden-brown sear. Season both sides generously with salt and pepper. Heat the olive oil in a large, oven-safe skillet over medium-high heat. Once the oil shimmers, carefully place the chicken in the skillet. Sear for 4-5 minutes per side, until deeply golden brown and cooked through. Remove the chicken from the skillet and set it aside on a plate.
Step 2: Build the Creamy Boursin Sauce
Reduce the heat to medium. In the same skillet, add the minced garlic and cook for about 30 seconds until fragrant, stirring constantly to prevent it from burning. Pour in the chicken broth, using a wooden spoon to scrape up any browned bits from the bottom of the pan (this is where all the flavor is!). Bring the broth to a simmer.
Now, crumble the entire wheel of Boursin cheese into the skillet. Whisk continuously as the cheese melts into the broth, creating a creamy, uniform sauce. Stir in the chopped sun-dried tomatoes and the heavy cream. Let the sauce gently simmer for 2-3 minutes to allow the flavors to meld together.
Step 3: Combine and Finish
Stir the fresh spinach into the sauce, adding it in batches if needed. It will look like a lot at first, but it will wilt down in about 1-2 minutes. Once the spinach is wilted, return the seared chicken and any accumulated juices back to the skillet. Spoon the creamy sauce over the chicken. Let everything simmer together for another minute or two, just to heat the chicken through. Serve immediately, spooning extra sauce over the top.
Tips for the Creamiest Boursin Sauce
The beauty of this recipe is its creamy sauce. Here are a few tips to ensure it comes out perfectly every time.
- Use Room Temperature Cheese: Allowing the Boursin and heavy cream to sit out for 15-20 minutes before using helps them incorporate more smoothly and reduces the risk of the sauce splitting.
- Don’t Boil the Sauce: After adding the cheese and cream, maintain a gentle simmer. Boiling a dairy-based sauce can cause it to break or become grainy.
- Scrape the Pan: Those little browned bits (the “fond”) left after searing the chicken are pure flavor. Scraping them up into the chicken broth is a non-negotiable step for a rich, deep-flavored sauce.
Creative Variations to Try
While this recipe is fantastic as is, it’s also a great canvas for customization. Try one of these delicious variations!
- Add Mushrooms: Sauté sliced cremini mushrooms in the skillet after removing the chicken and before adding the garlic for an extra earthy layer.
- Make it Spicy: Add a pinch of red pepper flakes along with the garlic to give the sauce a gentle kick of heat.
- Stuffed Boursin Chicken: Instead of making a pan sauce, butterfly the chicken breasts, spread the Boursin inside, and secure with toothpicks before searing and baking.
- Try Different Boursin Flavors: While Garlic & Fine Herbs is classic, the Shallot & Chive or Caramelized Onion & Herbs varieties would also be delicious.
What to Serve with Boursin Chicken
This creamy chicken dish pairs beautifully with a variety of sides to soak up every last drop of the incredible sauce.
- Pasta: Serve over a bed of penne, linguine, or egg noodles. If you’re feeling adventurous, try it with orzo like in this Cajun Chicken Alfredo Orzo.
- Potatoes: Creamy mashed potatoes or these fantastic Garlic Parmesan Roasted Potatoes are perfect companions.
- Rice: Simple steamed white or brown rice is an excellent base for the chicken and sauce.
- Crusty Bread: A slice of crusty bread or a warm baguette is essential for sopping up the sauce. For a real treat, try this homemade Tomato Basil Bread.
- Roasted Vegetables: Roasted asparagus, broccoli, or green beans add a healthy and delicious component to the meal.
Storing and Reheating Leftovers
Store any leftover Boursin Chicken in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over low heat, adding a splash of chicken broth or water to loosen the sauce and restore its creamy consistency. Avoid microwaving if possible, as it can cause the sauce to separate.
Frequently Asked Questions
Absolutely. Boneless, skinless chicken thighs would be a great substitute. They may take a few minutes longer to cook, so use a meat thermometer to ensure they reach an internal temperature of 165°F (74°C).
To ensure a smooth, creamy sauce, use room temperature Boursin and heavy cream. Most importantly, once you add the dairy, keep the sauce at a gentle simmer and never let it come to a rolling boil, as high heat can cause it to break.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat. Add a splash of chicken broth or milk to help loosen the sauce and bring back its original creamy consistency.
The classic Garlic & Fine Herbs Boursin cheese is highly recommended as it provides the perfect savory and aromatic base for the sauce. However, other flavors like Shallot & Chive or Caramelized Onion & Herbs would also work well.
This dish is incredibly versatile. It pairs wonderfully with pasta (like penne or linguine), mashed potatoes, rice, or roasted vegetables like asparagus and broccoli. A side of crusty bread is also perfect for soaking up the delicious sauce.
The Ultimate Creamy Chicken Dinner
This Boursin Chicken recipe proves that you don’t need a long list of ingredients or hours in the kitchen to create a truly memorable meal. It’s a dish that feels both comforting and elegant, destined to become a favorite for you and your family. We hope you love it! If you try this recipe, please leave a comment below and consider sharing it on Pinterest!
Boursin Chicken Recipe
Boursin Chicken (The Creamiest, Easiest Recipe!)
Ingredients
Equipment
Instructions
- Pat the chicken cutlets dry with a paper towel and season both sides generously with salt and pepper.
- Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for 4-5 minutes per side, until golden brown and cooked through. Remove from the skillet and set aside.
- Reduce heat to medium. Add minced garlic to the skillet and cook for 30 seconds until fragrant. Pour in the chicken broth, scraping the bottom of the pan to release any browned bits.
- Crumble the Boursin cheese into the skillet and whisk until it melts smoothly into the broth. Stir in the chopped sun-dried tomatoes and heavy cream. Let simmer for 2-3 minutes.
- Add the fresh spinach and stir until it wilts. Return the chicken and any juices to the skillet. Spoon the sauce over the chicken and simmer for 1-2 minutes to heat through. Serve immediately.
Notes
Tip 2: Scrape up all the browned bits from the bottom of the pan after searing the chicken; this is where the best flavor is.
Tip 3: Don't let the sauce boil after adding the dairy, maintain a gentle simmer to prevent it from separating.
