Introduction
If you’re looking for a dinner recipe that combines comfort food with a touch of elegance, Chicken in Boursin Sauce with Garlic and Fine Herbs is exactly what you need. This dish brings together juicy pan-seared chicken breasts and a creamy, herb-infused sauce made with the beloved French-style Boursin cheese. It’s rich, satisfying, and surprisingly simple to prepare at home. Whether you’re planning a family dinner or hosting friends, this recipe has all the qualities of a restaurant-worthy meal with the ease of a home-cooked dish.
My recipe story
The inspiration for this recipe came from my love of French-inspired flavors. On a trip to Paris years ago, I had a chicken dish served with a creamy cheese sauce that was unforgettable. When I returned home, I wanted to recreate that same cozy yet refined flavor. After experimenting with different cheeses, I discovered that Boursin Garlic and Fine Herbs was the perfect choice. It added richness, garlic notes, and a delicate balance of herbs that elevated the dish without overpowering the chicken. Over time, this recipe has become a go-to in my kitchen for both busy weeknights and special occasions.
💡 Why You’ll Love This Recipe
- Rich, creamy sauce that feels gourmet but is easy to make.
- Minimal ingredients with maximum flavor payoff.
- Perfect balance of garlic and herbs that complements chicken beautifully.
- Quick enough for weeknights yet elegant enough for dinner parties.
- Pairs well with pasta, rice, or vegetables for a complete meal.
Ingredient breakdown
The beauty of this dish lies in its simplicity, yet every ingredient plays an essential role in creating layers of flavor. Let’s break down what makes each component special:
Chicken Breasts: Boneless, skinless chicken breasts are lean and cook quickly, making them perfect for a weeknight meal. They absorb the sauce beautifully while remaining juicy and tender if cooked properly.
Olive Oil & Garlic: Olive oil provides a healthy cooking fat for searing the chicken, while garlic infuses the dish with that familiar, comforting aroma and taste. Minced garlic deepens the sauce with savory complexity.
Boursin Cheese: The star of the dish. Boursin Garlic and Fine Herbs is a soft, spreadable cheese loaded with creaminess, fresh herbs, and garlic. When melted into cream, it creates a velvety sauce that’s rich but balanced.
Heavy Cream: This ingredient ensures the sauce is luscious and coats the chicken beautifully. It also balances the tangy, herby flavors of the Boursin.
Optional Garnishes: Fresh parsley or chives can be sprinkled on top for a burst of color and freshness.
Equipment you’ll need
- Large skillet or sauté pan
- Wooden spoon or spatula
- Measuring cups and spoons
- Cutting board and sharp knife
- Small whisk (for the sauce)
- Serving platter
Step-by-step directions
Step 1: Prepare the chicken. Begin by patting the chicken breasts dry with paper towels. This helps them brown properly when seared. Lightly season both sides with salt and pepper. Set aside while your pan heats up.
Step 2: Sear the chicken. Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook for about 5–6 minutes per side until golden brown. Remove them from the pan and set aside on a plate while you prepare the sauce.
Step 3: Sauté the garlic. In the same skillet, add the minced garlic. Cook for 1–2 minutes, stirring frequently, until fragrant. Be careful not to burn the garlic, as it can turn bitter quickly.
Step 4: Create the creamy base. Reduce the heat to medium and pour in the heavy cream. Stir gently, scraping up any browned bits from the bottom of the pan for extra flavor. Allow the cream to warm through.
Step 5: Add the Boursin cheese. Crumble in the Boursin cheese and whisk until it fully melts into the cream, creating a smooth, rich sauce. Taste and adjust seasoning with salt and pepper as needed.
Step 6: Return chicken to the pan. Place the seared chicken back into the skillet, spooning the sauce over each piece. Simmer for another 5–7 minutes until the chicken is cooked through and fully coated in sauce.
Step 7: Garnish and serve. Remove from heat and garnish with fresh herbs if desired. Serve immediately with your favorite side dishes.
Variations & substitutions
This recipe is highly versatile. You can easily adjust it to suit your taste or dietary preferences:
- Protein Swap: Use boneless chicken thighs for a juicier option or even pork chops as an alternative.
- Cheese Options: Try other Boursin flavors like Shallot & Chive or Black Pepper for a different twist.
- Lighter Sauce: Replace heavy cream with half-and-half for a lighter version, though it will be less thick.
- Vegetarian Option: Substitute chicken with roasted cauliflower or portobello mushrooms for a hearty meat-free meal.
💡 Expert Tips & Troubleshooting
- Don’t overcook the chicken—use a meat thermometer and aim for 165°F internal temperature.
- Whisk the sauce continuously to avoid curdling and ensure smoothness.
- If the sauce gets too thick, add a splash of chicken broth or milk to thin it out.
- For extra depth, deglaze the pan with a splash of white wine before adding the cream.
Storage, freezing & make-ahead
Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of cream to revive the sauce.
Freezing: While you can freeze the cooked chicken, the cream sauce may separate upon thawing. For best results, freeze the chicken separately and make a fresh batch of sauce when reheating.
Make-ahead: You can sear the chicken in advance and store it in the fridge. When ready to serve, simply prepare the sauce and finish the dish in under 20 minutes.
Serving ideas & pairings
This rich dish deserves to be served with sides that balance its creaminess. Some perfect pairings include:
- Buttery mashed potatoes or creamy polenta.
- Steamed asparagus, green beans, or roasted broccoli for freshness.
- Pasta, such as linguine or fettuccine, tossed lightly with olive oil.
- A crisp green salad with lemon vinaigrette to cut through the richness.
- A glass of Chardonnay or Sauvignon Blanc for wine lovers.
FAQ
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs are more forgiving and stay juicy, making them an excellent substitute.
What if I can’t find Boursin cheese?
You can substitute with cream cheese mixed with garlic, herbs, and a pinch of salt.
How do I know when the chicken is done?
Use a meat thermometer—chicken is fully cooked at 165°F internal temperature.
Can I make this dish ahead for a party?
Yes, but keep the chicken and sauce separate until reheating, then combine before serving for best texture.
What wine pairs best with this dish?
A crisp white wine like Sauvignon Blanc or an oaked Chardonnay complements the creamy, herbaceous sauce perfectly.
Final thoughts
Chicken in Boursin Sauce with Garlic and Fine Herbs is a dish that feels both comforting and elegant. It’s proof that you don’t need a long list of ingredients or complicated steps to create a truly delicious meal. With tender chicken, a rich and creamy sauce, and the perfect blend of garlic and herbs, this recipe is destined to become a favorite in your home. Whether for a casual dinner or a special celebration, this dish will leave everyone asking for seconds.
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Chicken in Boursin Sauce with Garlic and Fine Herbs
- Total Time: 35 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
Tender chicken breasts are simmered in a creamy Boursin cheese sauce with garlic and fine herbs. A rich yet simple dish perfect for weeknights or special dinners.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 package (5.2 oz) Boursin Garlic & Fine Herbs cheese
- Salt and black pepper, to taste
- Fresh parsley or chives, chopped (for garnish, optional)
Instructions
- Pat chicken breasts dry and season with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Sear chicken for 5–6 minutes per side until golden brown, then remove from the pan.
- Add garlic to the same skillet and sauté for 1–2 minutes until fragrant.
- Lower the heat, pour in the heavy cream, and stir, scraping up any browned bits from the pan.
- Add Boursin cheese and whisk until melted into a smooth, creamy sauce.
- Return chicken to the skillet and simmer for 5–7 minutes until fully cooked and coated in sauce.
- Garnish with parsley or chives and serve warm.
Notes
Serve with pasta, rice, or mashed potatoes for a complete meal. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of cream to keep the sauce smooth.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French-Inspired