This post may contain affiliate links. Please see our disclosure policy.
This creamy Boursin chicken is one of my favorite weeknight meals of all time with simple pan-seared chicken in a creamy sauce. Only 6 ingredients and under 30 minutes, it’s flavorful and creamy with very minimal effort. This recipe will be a family favorite!
Boursin cheese is one of my favorite hacks for making delicious dinners flavorful and easy. From my Boursin broccoli Soup to the famous creamy Boursin pasta, Boursin cheese muffins, Boursin orzo bake, and even this Boursin stuffed chicken, it’s a pantry staple that I pick up in a big pack from Costco and can use right away or freeze.
Table of Contents
Why You’ll Love This Recipe
This chicken in a Boursin cream sauce is one of those recipes you’ll go back to when you don’t have a lot in your fridge except for a pack of Boursin and chicken breasts. It’s delicious without really having to put in a lot of time and effort. Everything else in the recipe is just pantry staples like broth or shallots.
- Under 30 minutes – This recipe cooks in under 30 minutes total, making it perfect for an easy weeknight dinner.
- Family favorite – My Boursin pasta is so popular with families that I knew this recipe would be a huge hit.
- No spices needed – Outside of salt and pepper, this cheese packs a ton of flavor already, so not a lot extra is needed!
- Special diet friendly – This recipe easily fits gluten free and dairy free diets and because Boursin is not an aged cheese, it is also migraine diet friendly.
Ingredients
- Chicken breasts – I recommend boneless, skinless and they should be pounded out to about 1/2 inch thickness for even searing that cooks all the way through.
- Boursin cheese – I used Garlic and Herb for recipe testing. For the best deal, visit Costco or Trader Joe’s which will run close to $4 per package.
- Broth – Choose a good quality vegetable broth like Trader Joe’s Hearty Vegetable or try a homemade rotisserie chicken broth. Look for one that’s lower sodium since Boursin can already be salty.
- Shallots – Shallots provide a lighter and more delicate flavor that compliments the cheese nicely.
- Flour – Use all purpose flour like Gold Medal or Bob’s Red Mill Organic or arrowroot powder for gluten free.
- Oil – Olive oil or avocado oil can be used.
Substitutions
- Boursin cheese – Use any variety from Boursin, but I recommend the black pepper, shallot and chive, basil and chive the most.
- Chicken – This recipe can be made with salmon, shrimp, thin pork chops, or boneless, skinless chicken thighs.
- Gluten free – Use arrowroot powder instead of all purpose flour.
- Dairy free – Dairy free Boursin cheese will work in this recipe.
Step-by-Step Process
Step 1: If using large chicken breasts, they will need to be pounded out to about 1/2 inch thickness to cook through. Place the chicken breast between sheets or parchment paper and use a mallet to smash on both sides till even thickness.
Step 2: Season with salt and pepper and coat with flour on both sides, shaking off any excess. Heat a large pan with oil over medium high. Once hot, add chicken breasts, searing for 4 minutes till golden brown. Flip and sear another 4 minutes, or until chicken has cooked through to 165 degrees Fahrenheit. Set the cooked chicken aside.
Step 3: Make the creamy Boursin sauce! To the same pan as the chicken, add the shallots and stir for 1 minute, then add the broth and scrape up any brown bites. Bring broth to a simmer for about 3-4 minutes until it has slightly reduced, about 1/4 cup. Turn the heat to low and stir in the Boursin cheese till smooth and combined.
Step 4: Return the chicken to the pan and coat the chicken in the sauce, cooking another 2-3 minutes. Top with parsley and serve.
Adding Vegetables
If you’d like to add in some extra vegetables to this Boursin chicken, I’d highly recommend sliced mushrooms, spinach, kale, cherry tomatoes, or sliced zucchini.
Cut or chop these veggies and sautè them after adding the chicken, before you start the sauce.
Serving Suggestions
A few of my favorite side dish recipes that pair well with chicken in a Boursin sauce:
- Roasted mashed cauliflower
- Mediterranean cucumber salad
- Brown rice or a warm baguette.
- Roasted broccoli, green beans, or simple bibb lettuce salad.
- Boursin mashed potatoes
- Apple fennel salad
If you can’t get enough of this creamy cheese, don’t miss these Boursin stuffed mushrooms or Boursin zucchini boats.
Storage and Reheating
- Refrigerator – This Boursin chicken will store well in the fridge up to 3 days.
- Freezer – Place in a freezer-safe container or ziplock bag and store in the freezer for up to 3 months. Defrost overnight in the fridge.
To reheat – Place in a large pan and cover with a lid, then heat over medium-low heat. The sauce may have separation, so using a whisk can bring it back together. Add broth as needed to thin it out if it is too thick.
Boursin Cheese Recipes
Pasta
Chicken Alfredo Lasagna with Boursin
Recipes
Cheesy Broccoli Rice Casserole with Fresh Broccoli
Pasta
Boursin Orzo Bake
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 review in the recipe card! Don’t forget to tag me @thedizzycook on Facebook and Instagram, and follow along on Pinterest for more great recipes!
Boursin Chicken
Ingredients
- 1½ pounds boneless, skinless chicken breasts
- 1/4 cup all purpose flour or arrowroot powder
- kosher salt and black pepper
- 1½ tablespoons avocado or olive oil
- 5 oz Boursin cheese package (Garlic and Herb recommended)
- 2 small shallots, chopped small (about 1/4 cup)
- 1 cup vegetable broth
Instructions
- If using large chicken breasts, pound them using a mallet till they're roughly 1/2 inch, even thickness. Place the chicken breast between sheets or parchment paper and use a mallet to smash on both sides.Season chicken breasts with salt and pepper on both sides and coat with flour on both sides, shaking off any excess flour.
- Heat a large pan with oil over medium high. Once hot, add chicken breasts, searing on one side for about 4 minutes till golden brown. Flip and sear on the other side for another 4 minutes, or until chicken has cooked through to 165 degrees Fahrenheit. Transfer the chicken from the pan to a plate.
- To the pan drippings, add chopped shallots, stirring for about 1 minute till softened. Then add in broth, deglazing the pan and scraping up any brown bits. Bring broth to a simmer for about 3-4 minutes until it has slightly reduced by about 1/4 cup. Turn the heat to low and stir in the Boursin cheese till smooth and combined. Then turn up the heat so the sauce is at a low simmer (small bubbles).
- Return the chicken to the pan and coat the chicken in the sauce, cooking another 2-3 minutes till the sauce has thickened. Top with parsley and serve.
Notes
- If having trouble getting the sauce to thicken, it most likely needs to be simmered a little longer. If it’s still not to your desired thickness, you can stir in 2 teaspoons of flour to the cream sauce.
- Boneless, skinless chicken thighs can also be used for this recipe, as well as salmon, shrimp, or thin pork chops.
- This recipe was tested using the Boursin Garlic and Fine Herb flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just made this. I like that it was so easy. I didn’t add any vegetables but will next time. I will be serving this with potatoes and salad. Sneaked a bite (or two) and it is delicious! Thanks Alicia!
I made this last night and while I found it messy from the oil (I usually bake chicken in the oven) it was incredibly delicious! I can’t wait to have the leftovers for lunch today!
This was great! I found the Boursin pasta a little too Boursin-heavy, but I added some pasta & veg to this instead and it was delicious and filling. And so easy to make! Thank you!