Ben Kenwood December 29, 2025

This post may contain affiliate links, please see our Disclosure for details.

Boursin Chicken

Name: Boursin Chicken
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1½ pounds boneless skinless chicken breasts; ¼ cup all-purpose flour or arrowroot powder; Kosher salt and black pepper; 1½ tablespoons avocado oil or olive oil; 5 ounces Boursin cheese (preferably Garlic and Herb flavor); 2 small shallots (finely chopped, about ¼ cup); 1 cup vegetable broth

Jump to Recipe·Print Recipe

There is something quietly comforting about a skillet full of golden chicken bathed in a silky, garlicky cheese sauce. Boursin Chicken feels like a cozy weeknight upgrade, it is the kind of dish that perfumes your kitchen with warm shallot and garlic notes, and comes together fast enough for a weeknight but elegant enough for guests. If you like creamy sauces that cling to tender meat, this recipe will become one of your reliable favorites, and it pairs beautifully with simple sides from roasted vegetables to buttery mashed potatoes. For a different spin on creamy chicken recipes, you might also enjoy this Alice Springs Chicken recipe that plays with similar comfort flavors.

Why This Boursin Chicken Works

This version of Boursin Chicken balances bright aromatics, a savory, herbaceous cheese, and quick searing to lock in juiciness. The chicken gets a light coating of flour that helps develop a crisp, golden exterior, while the Boursin melts into a luscious sauce that clings to each bite. The result is an approachable dish that reads and tastes special, without fuss.

Why you will reach for this again and again

Quick to make on busy nights, yet satisfying enough for company
Boursin brings instant creaminess and herby garlic flavor without extra fuss
The sauce is forgiving, so small timing variations still yield great results

This dish is especially nice in colder months when you want something warming, and it is equally welcome at a casual Sunday lunch when you want to impress without stressing.

What You’ll Need

A few key ingredients create the flavor base and texture here. The flour helps the chicken brown and gives the sauce a little body. Boursin supplies most of the seasoning, so you can keep other seasonings simple and let the cheese shine.

1½ pounds boneless skinless chicken breasts
¼ cup all-purpose flour or arrowroot powder ((to coat the chicken))
Kosher salt and black pepper ((for seasoning))
1½ tablespoons avocado oil or olive oil ((for searing))
5 ounces Boursin cheese ((preferably Garlic and Herb flavor))
2 small shallots ((finely chopped, about ¼ cup))
1 cup vegetable broth ((to build the sauce))

Optional notes, use arrowroot for gluten free, and avocado oil for higher smoke point.

How to Cook Boursin Chicken

Pound chicken breasts to about half an inch thick for even cooking. Tenderize until the pieces are uniform, this makes for even searing and a consistent texture when you bite into the finished dish. You will feel the meat flatten under the palm while it softens.
Season chicken with salt and pepper, then coat with flour or arrowroot powder. Shake off any excess so the coating is light, this helps produce a thin, golden crust rather than a gummy coating.
Heat oil in a large pan over medium-high heat. You want the oil shimmering, it will smell faintly nutty if using avocado oil. Sear chicken for about 4 minutes on each side until golden brown and cooked through. The surface should be deeply golden with pleasant browning aromas, and the meat should feel springy.
Remove chicken and set aside. Transfer to a warm plate and tent loosely with foil so it stays juicy, this gives you a base to finish the sauce without overcooking the meat.
In the same pan, add shallots and cook for about 1 minute until softened. The shallots will become translucent and slightly sweet, releasing a fragrant, oniony aroma that hints at caramelization.
Deglaze the pan with vegetable broth, scraping up browned bits. Simmer for 3 to 4 minutes until slightly reduced. Those browned bits dissolve into the broth and give the sauce a deep, savory backbone, you should see little ribbons of flavor lifting from the pan.
Stir in Boursin cheese until smooth and creamy. Return chicken to the pan and simmer for 2 to 3 minutes, coating with sauce. The sauce will thicken and cling to the chicken, glossy and fragrant from the herbs and garlic in the cheese.
Garnish with chopped parsley before serving. The fresh parsley adds a bright, herbal finish and a splash of color against the pale sauce.

Prep ~ 15 minutes, Cook ~ 20 minutes, Total ~ 35 minutes, Servings ~ 4, Kcal ~ 400 per serving

Plan Ahead

You can move several steps earlier in the day or the night before to make dinner a breeze. Pound and season the chicken, then store it covered in the refrigerator for up to 24 hours. Whisk and measure dry ingredients, chop the shallots, and place them in an airtight container to maintain freshness. If you want to speed up the final assembly, soften the Boursin at room temperature so it spreads and melts quickly when added to the pan. When ready to finish, simply reheat a skillet, sear the prepped chicken, and make the sauce in minutes.

If you prefer to assemble the entire dish ahead, you can sear the chicken and make the sauce, then cool and refrigerate the whole skillet up to 48 hours. To finish, gently rewarm over low heat until bubbling and hot throughout, adding a splash of broth if the sauce tightens too much.

How to Store Leftovers

Refrigerate any leftover Boursin Chicken in an airtight container for up to 3 days. The sauce may thicken as it cools, this is normal and will loosen when reheated. For longer storage, freeze portions in freezer-safe containers for up to 2 months, leaving a small headspace for expansion. Thaw overnight in the refrigerator before reheating.

To reheat gently, warm portions in a skillet over low heat, stirring occasionally and adding a tablespoon of vegetable broth or water if the sauce seems too tight. Avoid high heat to prevent the cheese from separating and becoming grainy. A freshness cue to look for is bright aroma and texture, discard if you notice off smells or sliminess.

Perfect Pairings

Butter mashed potatoes, to soak up the creamy sauce
Steamed green beans tossed with lemon and olive oil
Roasted baby potatoes with rosemary and garlic
A simple arugula salad with shaved Parmesan and lemon
Garlic sautéed spinach for a quick green side
Buttered egg noodles tossed with a little parsley

These sides keep the plate balanced, offering bright vegetables and starchy comfort to match the rich Boursin Chicken sauce.

Make It Your Own

Boursin Chicken is flexible, try one of these ideas to suit your pantry or mood.

Add mushrooms, sautéed until golden, to the sauce for earthy depth. Their caramelized edges add texture and a rich background flavor.
Stir in a squeeze of lemon juice or a teaspoon of Dijon mustard when the cheese melts for a lively lift, the acidity brightens the creamy sauce.
Fold in cooked spinach or kale during the final minute for extra color and nutrition, the greens wilt quickly and integrate with the sauce.
Swap in arrowroot powder for flour if you need a gluten free version, it will still give the chicken a light coating and help thicken the sauce.
Top with crispy turkey bacon bits for added crunch and smoky notes, swap in turkey bacon for a lighter, leaner touch compared with traditional bacon.
Make it lighter by reducing the cheese to 3 ounces and stirring in 1/4 cup plain Greek yogurt off heat for a tangy creaminess, cool the sauce slightly before adding yogurt to avoid curdling.
Serve over cauliflower rice for a low carb option, spoon the sauce generously so every bite remains satisfying.

For another creamy, comforting chicken that uses a different combination of toppings and sauces, consider comparing techniques with this take on Alice Springs Chicken in the way it layers flavors.

Pro Tips for Best Results

Use even thickness, pound chicken to about 1/2 inch for uniform cooking and perfect texture.
Dry the chicken well before coating, moisture prevents good browning so pat the breasts dry with paper towels.
Heat the pan until the oil shimmers, this ensures a quick sear that locks in juices and creates flavor.
Keep space between pieces in the pan, overcrowding causes steaming instead of browning.
Use moderate heat when simmering the sauce, high heat can cause the cheese to break and become grainy.
Check doneness with a thermometer, chicken is safe at 165 F, pull it from the pan just under that and let carryover finish.

Frequently Asked Questions

Can I use chicken thighs instead of breasts? Yes, boneless skinless thighs work beautifully, they are more forgiving and stay tender. Reduce sear time slightly if pieces are smaller, and use the same method to finish in the sauce.
Is Boursin the only cheese that works here? Boursin, especially Garlic and Herb, is ideal for its creamy texture and seasoning, but you can substitute a similar herbed cream cheese. If using a different cheese, adjust salt and herbs to taste.
How do I prevent the sauce from separating? Cook the sauce gently over low to medium heat, and avoid boiling once the cheese is added. If the sauce looks tight, stir in a splash of vegetable broth and whisk until smooth.
Can I make this gluten free? Yes, swap the all-purpose flour for arrowroot powder or a gluten free flour blend for the coating. Arrowroot also helps keep the sauce silky when reduced.
How long does the sauce keep in the fridge? Stored in an airtight container, the sauce with chicken will keep up to 3 days in the refrigerator. Reheat gently, adding a little broth if it has thickened.
What if my chicken is thicker than 1/2 inch? If pieces are thicker, you can butterfly or slice them, or increase searing time and finish gently in the oven at 375 F until 165 F internal temperature. Slicing thinner helps the sauce coat more surface.
Can I make this dairy free? This version relies on Boursin for its signature flavor, so for a dairy free take use a non dairy herbed spread and adjust seasonings. Texture will differ, but the general method of searing and finishing in a creamy base still applies.

Final Thoughts

Boursin Chicken is the sort of homey yet refined dish that becomes a weeknight hero and a dinner party secret. It brings together simple techniques, approachable ingredients, and the concentrated flavor of herbed Boursin for a quick, comforting meal. Whether you keep it classic, add mushrooms, or swap in greens, this recipe rewards small tweaks and always leaves the kitchen smelling wonderful. Give it a try tonight and enjoy the rich, garlicky sauce that makes Boursin Chicken a true go to.

Boursin Chicken

Author: anastasia-rice
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Gluten Free

Print Recipe

Description

A comforting skillet dish of golden chicken in a creamy, garlicky Boursin cheese sauce, perfect for weeknight dinners or guest meals.

Ingredients

Scale

1½ pounds boneless skinless chicken breasts
¼ cup all-purpose flour or arrowroot powder
Kosher salt and black pepper
1½ tablespoons avocado oil or olive oil
5 ounces Boursin cheese (preferably Garlic and Herb flavor)
2 small shallots (finely chopped, about ¼ cup)
1 cup vegetable broth

Instructions

Pound chicken breasts to about half an inch thick for even cooking.
Season chicken with salt and pepper, then coat with flour or arrowroot powder.
Heat oil in a large pan over medium-high heat and sear chicken for about 4 minutes on each side until golden brown.
Remove chicken and set aside, tenting with foil to keep warm.
In the same pan, add shallots and cook for about 1 minute until softened.
Deglaze the pan with vegetable broth, scraping up browned bits, and simmer for 3 to 4 minutes.
Stir in Boursin cheese until smooth and creamy.
Return chicken to the pan and simmer for 2 to 3 minutes, coating with sauce.
Garnish with chopped parsley before serving.