Lu-Ann Simon January 7, 2026

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Deliciously Creamy Boursin Chicken in 35 Minutes

Name: Deliciously Creamy Boursin Chicken
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 4 pieces Boneless skinless chicken breasts (Pounded to 1/2 inch thickness); 1 tablespoon Olive oil; ½ teaspoon Garlic powder; 1 teaspoon Dried Italian seasoning; to taste Kosher salt; to taste Black pepper; 2 tablespoons Butter; 1 piece Shallot (Minced); 1 cup Chicken broth; ½ cup Heavy cream; ½ cup Grated parmesan cheese; 1 package Boursin cheese; to taste Fresh parsley (Chopped); to taste Fresh thyme (Chopped)

Deliciously Creamy Boursin Chicken in 35 Minutes

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A warm skillet scent fills the kitchen, garlic and butter mingling as the Boursin melts into a silky sauce that clings to golden, pan-seared chicken. This Deliciously Creamy Boursin Chicken in 35 Minutes is the kind of weeknight dinner that feels indulgent without fuss, perfect for a cozy family supper or an easy date-night meal at home. If you like comforting, creamy sauces and bright herb notes, this recipe will become a fast favorite, and it pairs beautifully with simple sides that let the sauce shine. For a playful twist on comfort food, try it alongside a classic grilled chicken variation like an Alice Springs style for inspiration, such as this Alice Springs chicken recipe that focuses on savory, melty finishes.

What Makes This Special

This Deliciously Creamy Boursin Chicken in 35 Minutes works because it balances rich, creamy cheese and aromatic herbs with bright, fresh parsley and thyme, creating layers of flavor in minimal time. The Boursin provides an instant, luxurious sauce, while a quick pan-sear gives the chicken a golden crust that contrasts with the velvety finish.

What you get on the plate is simple comfort, with a little sophistication, making it ideal for busy weeknights and low-fuss entertaining alike. The recipe scales easily, and the sauce doubles as an easy pasta topper or spooned over roasted vegetables, so leftovers turn into new meals without extra work.

Bold herb flavor from Boursin and fresh thyme
Velvety creaminess with a sharp Parmesan lift
Ready in about half an hour, yet feels special

What You’ll Need

These ingredients work together to create a pan sauce that is rich without being heavy, and to keep the chicken juicy and flavorful. If you prefer a lighter touch, reduce the heavy cream slightly and finish with an extra splash of chicken broth, but the balance below gives a reliably creamy, luscious result.

4 pieces Boneless skinless chicken breasts (Pounded to 1/2 inch thickness)
1 tablespoon Olive oil (For cooking)
½ teaspoon Garlic powder (For seasoning)
1 teaspoon Dried Italian seasoning (For seasoning)
to taste Kosher salt (For seasoning)
to taste Black pepper (For seasoning)
2 tablespoons Butter (For sautéing)
1 piece Shallot (Minced)
1 cup Chicken broth (For sauce base)
½ cup Heavy cream (To add creaminess)
½ cup Grated parmesan cheese (For flavor)
1 package Boursin cheese (Star ingredient)
to taste Fresh parsley (Chopped)
to taste Fresh thyme (Chopped)

Optional notes, use good quality Boursin for the best herb and garlic punch, and freshly grated Parmesan rather than pre-grated for a silkier melt.

How to Cook Deliciously Creamy Boursin Chicken in 35 Minutes

Pat the chicken dry and season both sides with garlic powder, dried Italian seasoning, salt, and black pepper, the aromas will be subtle but inviting as the spices toast in the pan.
Heat olive oil in a large skillet over medium-high heat until shimmering, then add the chicken and sear 3 to 4 minutes per side until deeply golden and the edges look slightly crisp.
Transfer the chicken to a plate and tent loosely with foil, the residual heat will keep it juicy while you finish the sauce.
Reduce heat to medium and add butter to the skillet, allow it to foam and smell nutty, then add the minced shallot and cook 1 to 2 minutes until softened and translucent.
Pour in the chicken broth to deglaze the pan, scrape up the fond, and let the liquid reduce slightly, the skillet will smell savory and slightly sweet.
Stir in the heavy cream and bring to a gentle simmer, the sauce will begin to thicken and coat a spoon.
Add the grated Parmesan and the package of Boursin, stirring until the cheese melts into a smooth, glossy sauce studded with herbs.
Return the chicken to the skillet and spoon the sauce over each piece, simmer 2 to 3 minutes more until the chicken reaches a safe internal temperature and the sauce clings to the meat.
Finish with chopped fresh parsley and thyme for brightness, and taste for salt and pepper, the herbs will lift the richness beautifully.
Serve the chicken spooned with extra sauce, watch the sauce shimmer and the herbs sparkle on top.

Prep ~10 minutes, Cook ~25 minutes, Total ~35 minutes, Servings ~4, Kcal ~560 per serving estimate

Make-Ahead and Prep Tips

If you want to shave time on the night you cook, pound and season the chicken up to a day ahead, then store it covered in the refrigerator. You can also pre-measure the dry seasonings and grate the Parmesan in advance, keeping them sealed so they stay fresh.

The sauce components can be partially prepped, warm the chicken broth and have the Boursin at room temperature for quicker melting. If you make the sauce ahead, reheat gently on low and stir to reincorporate before adding the chicken back to finish.

For entertaining, sear the chicken earlier, keep it warm in a low oven, and finish the sauce just before guests arrive so everything is piping hot when served.

Storing and Reheating

Refrigerate leftovers in an airtight container within two hours of cooking, and use them within 3 to 4 days for best quality. When you store the chicken with sauce, the cream will thicken in the fridge, which is normal, and the herbs will tone down.

To reheat, warm gently on the stovetop over low heat with a splash of chicken broth or cream to loosen the sauce, stirring frequently until heated through and glossy. Microwaving on medium heat in short bursts also works, but stir between intervals to ensure even warmth.

For longer storage, freeze the sauce and chicken in a freezer-safe container for up to 2 months, leaving a little headspace for expansion. Thaw overnight in the refrigerator, then reheat gently with a splash of broth to restore silky texture. A freshness cue is the brightness of the herbs, if they look dull or the sauce separates after long storage, a gentle warm stir with a bit of cream will usually bring it back.

Perfect Pairings

Buttery mashed potatoes that soak up the creamy sauce
Steamed green beans with lemon zest for a fresh contrast
Garlic roasted baby potatoes for a crunchy, seasoned side
Simple buttered pasta tossed with a touch of olive oil and pepper
Light arugula salad with a lemon vinaigrette to cut through the richness

Make It Your Own

Swap the protein for thin pork-free options if you prefer, try ground chicken meatballs or thinly sliced turkey breast, but keep the cooking times adjusted for thickness.
Add mushrooms to the shallot step for an earthy, meaty note, letting them brown well so they add texture and depth to the sauce.
Stir in a handful of baby spinach at the very end until wilted for extra color and a mild, leafy sweetness.
For a citrus lift, finish with a teaspoon of lemon zest and a squeeze of lemon juice, the brightness complements the cheese beautifully.
Turn this into a pasta dinner by tossing cooked linguine directly into the skillet to coat each strand with the sauce, creating a one-pan meal that clings with flavor.
Make it heartier by folding in sun-dried tomatoes for sweet tang, keeping the balance between savory and bright.
Use low-fat dairy if you want fewer calories, but be mindful the sauce may be slightly less rich and need careful reheating to avoid breaking.

While keeping the spirit of the recipe, none of these variants introduce wine or alcohol, and any references to pork or bacon are omitted, so the dish stays broadly accessible and family friendly. For another chicken recipe with bold, melty finishes you might enjoy, compare approaches with this take on classic flavors from an Alice Springs style, like the version at this Alice Springs chicken, which can spark ideas for toppings and textures.

Pro Tips for Best Results

Use room temperature chicken for even cooking and a juicier result.
Pound the breasts to uniform thickness, about 1/2 inch, so they sear and finish at the same time.
Do not overcrowd the pan, sear in batches if needed, so the chicken gets a golden crust instead of steaming.
Keep the sauce at a gentle simmer once you add cream, vigorous boiling can make it break.
Use an instant read thermometer, aim for 165 F in the thickest part of the breast for safe, juicy chicken.
Finish with fresh herbs off the heat, their bright flavor will remain vibrant and fragrant.

Frequently Asked Questions

• Can I use chicken thighs instead of breasts?
Yes, boneless skinless thighs work well and add a richer, slightly more forgiving texture. Reduce cooking time after searing if they are thinner, and check for doneness with a thermometer.

• How do I prevent the cream sauce from splitting?
Keep the heat moderate and avoid a rolling boil after you add cream. If the sauce starts to separate, remove it from heat and whisk in a spoonful of cold cream or a splash of broth to bring it back together.

• Is Boursin cheese necessary, or can I substitute it?
Boursin is the star ingredient for its herb-garlic profile and creamy melt, but a soft herb-and-garlic goat cheese or a cream cheese blended with chopped fresh herbs can be a passable stand-in. Expect a slight shift in flavor and texture.

• Can I make this dairy free?
For a dairy free version, use a plant-based butter substitute, a dairy-free cream alternative, and choose a dairy-free herb cheese if available. The texture will be different, so taste and adjust seasonings as you cook.

• How do I thicken the sauce if it is too thin?
Let the sauce simmer gently to reduce and concentrate, or stir in a small slurry of cornstarch and water, one teaspoon at a time, until you reach the desired consistency. Cook for a minute to remove any raw starchy flavor.

• Can I grill the chicken instead of pan-searing?
Yes, grilled chicken cooks beautifully and adds a smoky char. Sear grill marks, then finish by spooning the warm sauce over the grilled breasts, or make the sauce in a skillet while the chicken rests.

Final Thoughts

This Deliciously Creamy Boursin Chicken in 35 Minutes gives you the feeling of a special dinner with minimal effort, the kind of recipe you reach for when you want comfort without long cooking. The silky Boursin-based sauce, brightened by fresh parsley and thyme, turns simple chicken into something memorable, and the short prep time makes it practical for busy evenings. Give it a try soon, and let the rich, herb-forward flavors become a new weeknight favorite in your kitchen.

Deliciously Creamy Boursin Chicken

Author: anastasia-rice
Total Time: 35
Yield: 4 servings 1x
Diet: gluten-free

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Description

A quick and indulgent pan-seared chicken dish with a creamy Boursin cheese sauce, perfect for weeknight dinners.

Instructions

Pat the chicken dry and season both sides with garlic powder, Italian seasoning, salt, and pepper.
Heat olive oil in a skillet over medium-high heat, then add the chicken and sear for 3-4 minutes per side until golden.
Transfer chicken to a plate and tent with foil.
Reduce heat to medium, add butter, and cook shallot until softened.
Pour in chicken broth to deglaze the pan, scraping the fond.
Add heavy cream, bringing it to a gentle simmer.
Stir in grated Parmesan and Boursin until melted into a smooth sauce.
Return chicken to the skillet, spoon sauce over, and simmer for an additional 2-3 minutes.
Finish with fresh herbs, taste for seasoning, and serve with extra sauce.