June 13 2025

Chicken With Boursin Sauce

Name: Chicken With Boursin Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 boneless, skinless chicken breasts; 1 tbsp olive oil; Salt and pepper; 3 garlic cloves, minced; 1 cup chicken broth; 1 pack (5.2 oz) Boursin cheese; ½ cup heavy cream; Fresh parsley for garnish (optional)

Khemit Chicken Recipes 0

Okay, friend—if you love creamy, rich sauces and tender chicken, this one’s for you.

I’ve made this Chicken with Boursin Sauce more times than I can count, and every single time, it disappears fast at the table.

You don’t need fancy skills to make it, just a few good ingredients and the right steps. Let’s cook it together!

But First,

Why You’ll Love This Recipe

Super creamy and rich without being heavy
Feels like restaurant-quality, but so easy to make at home
Ready in under 30 minutes
Family-approved and picky-eater friendly
Perfect for both weeknights and fancy dinners
You can serve it over pasta, rice, or with roasted veggies

Ingredients Needed

Here’s what you’ll need to pull off this dreamy Boursin chicken:

4 boneless, skinless chicken breasts (or thighs if you prefer)
1 tablespoon olive oil
Salt and pepper, to taste
3 cloves garlic, minced
1 cup chicken broth
1 pack (5.2 oz) Boursin cheese (Garlic & Fine Herbs is classic, but any flavor works)
½ cup heavy cream
Fresh parsley (optional, for garnish)

Step-by-Step Instructions

Step 1: Prep the chicken

Pat your chicken dry with paper towels. Season both sides with salt and pepper.

Step 2: Sear it

Heat olive oil in a large skillet over medium heat. Add the chicken and cook for about 5–6 minutes per side, or until golden and cooked through. Remove and set aside.

Step 3: Build flavor

In the same skillet, add the minced garlic. Cook for 30 seconds—just until fragrant.

Step 4: Deglaze

Pour in the chicken broth. Scrape the brown bits off the bottom of the pan. That’s flavor!

Step 5: Make it creamy

Lower the heat. Stir in the Boursin cheese. Let it melt slowly, then add the heavy cream. Stir until smooth.

Step 6: Simmer

Let the sauce gently simmer for 3–4 minutes so it thickens slightly.

Step 7: Return chicken to the pan

Nestle the chicken back into the sauce. Spoon some sauce over the top and let it simmer together for another 3–4 minutes.

Step 8: Serve

Sprinkle with chopped parsley if you like. Serve hot with your favorite sides.

Pro Tips for the Best Chicken with Boursin Sauce

Use a meat thermometer: Chicken is perfectly done at 165°F.
Don’t rush the sauce: Let the cheese melt slowly—low and slow wins here.
Pan size matters: Use a large skillet so your chicken isn’t overcrowded.
Deglaze fully: Get all those browned bits off the pan—they boost flavor like crazy.
Taste before serving: Adjust salt if needed after adding the cheese.

Common Mistakes to Avoid & How to Perfect the Recipe

Overcooking the chicken – It turns dry fast. Use medium heat and a thermometer.
Boiling the sauce – The Cream can split. Keep the heat gentle.
Using cold cheese – Let Boursin sit out for a few minutes so it melts more easily.
Not seasoning enough – The sauce is mild; make sure the chicken is well-seasoned.
Skipping the sear – Golden chicken = better texture and more flavor.

Serving and Presentation Ideas

Spoon over buttery mashed potatoes
Plate it with steamed rice or herbed couscous
Serve with garlic-roasted green beans or asparagus
Finish with a sprinkle of chopped fresh herbs
Add a squeeze of lemon juice right before serving for brightness

Variations and Recipe Swaps

Use chicken thighs if you like juicier meat
Swap Boursin flavor (try Shallot & Chive or Pepper)
Add mushrooms to the sauce for extra depth
Stir in baby spinach before serving for some greens
Make it spicy with a pinch of red pepper flakes

Storage and Reheating Tips

Store leftovers in an airtight container for up to 3 days
Reheat gently on the stove or in the microwave—add a splash of broth or cream to loosen the sauce
Avoid freezing (the sauce can separate)

What to Serve with Chicken with Boursin Sauce

Mashed potatoes
Pasta (fettuccine, linguine, or egg noodles)
Rice (white, wild, or jasmine)
Steamed broccoli
Crispy roasted Brussels sprouts
Crusty bread (for all that sauce—don’t skip this)

FAQs

Q: Can I make this ahead of time?
A: Yes! Cook everything, then reheat gently before serving. Add a splash of broth or cream if it thickens too much.

Q: Is there a dairy-free version?
A: Boursin is a cheese-based sauce, so no real dairy-free version here—but you could try plant-based cream cheese and unsweetened dairy-free cream.

Q: Can I use a different cheese?
A: Yes. Cream cheese mixed with garlic and herbs is a good sub if you don’t have Boursin.

Q: How do I know when the sauce is ready?
A: It should be smooth, creamy, and just thick enough to coat the back of a spoon.

Q: Can I use bone-in chicken?
A: You can, but it’ll take longer to cook. Make sure it’s cooked all the way through before adding it back to the sauce.

Q: What wine pairs well with this?
A: A glass of Chardonnay or Pinot Grigio goes really well with the creamy sauce.

Q: Can I double the recipe?
A: Absolutely. Just use a bigger pan and don’t overcrowd the chicken when searing.

Conclusion

You just learned how to make one of my all-time favorite easy chicken dinners, and I’m seriously excited for you to try it.

This is one of those recipes that makes people think you worked way harder than you actually did.

If you make it, come back and tell me how it went. I’d love to hear your twist on it!

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