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 Boursin Pasta, 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.
If you're a fan of my other recipes, you can't miss this Boursin Chicken!
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Why Make Boursin Chicken?
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 migraine diet friendly.
What Boursin Cheese is Best?
If you've never had Boursin cheese, it's basically like a light, whipped cream cheese that's flavored with different kinds of herbs. Called a "Gournay" cheese, which is a soft, spreadable cheese, it's fresh cheese that melts extremely well into sauces or can be spread on crackers.
A few of my favorite flavors that would work with this creamy Boursin chicken recipe:
- Garlic and Fine Herb
- Black Pepper
- Shallot and Chive
- Basil and Chive
Ingredients Needed
- Chicken breasts - I recommend boneless, skinless and they should be pounded out to about ½ inch thickness for even searing that cooks all the way through.
- Boursin cheese - Options given above, but 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 - I recommend choosing a great quality vegetable broth or chicken broth. Look for one that's lower sodium without "natural flavors".
- 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.
Step-by-Step Process
Step 1: Prepare the chicken
If using large chicken breasts, they will need to be pounded out to about ½ 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.
Season with salt and pepper and coat with flour on both sides, shaking off any excess.
Step 2: Sear the chicken
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. Remove the chicken and set aside. (Photo 1)
Step 3: Make the Creamy Boursin Sauce
To the drippings, add 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, about ¼ cup. Turn the heat to low and stir in the Boursin cheese till smooth and combined. Return the chicken to the pan and coat the chicken in the sauce, cooking another 2-3 minutes. Top with parsley and serve. (Photos 2-4)
Recipe Substitutions
Chicken - This recipe can be made with salmon, shrimp, thin pork chops, or boneless, skinless chicken thighs.
Boursin - Choose one of the recommended flavors above, or substitute dairy-free Boursin. Dairy-free Boursin is not elimination-friendly, but ok for those re-introducing foods.
Flour - For gluten free, I recommend using arrowroot powder to coat the chicken before searing.
Can I Add Vegetables?
Yes! 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
- Brown rice
- Roasted broccoli or green beans (page 88 The Migraine Mediterranean Diet)
- Mashed potatoes
- Pear and rocket salad
- Fennel apple salad
- Boursin mashed potatoes
If you can't get enough of this creamy cheese, don't miss these 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.
More Boursin Recipes
Love the idea of creamy Boursin chicken but need something a little lower calorie? Don't miss my Boursin Stuffed Chicken recipe!
If you make this, tag me #thedizzycook or @thedizzycook on Facebook and Instagram. And if you love the recipe, please leave a review below! Follow along on my Pinterest for more great recipes.
Boursin Chicken
Ingredients
- 1½ pounds boneless, skinless chicken breasts
- ¼ 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 ¼ cup)
- 1 cup vegetable broth
Instructions
- If using large chicken breasts, pound them using a mallet till they're roughly ½ 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 ¼ 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.
Finally tried this recipe this week and it was a hit! Great flavor, limited ingredients and easy directions. We had this with a tossed salad and some roasted potatoes. Will definitely be making it again soon.
Thank you, Katie!!
We love this recipe for a simple, indulgent meal! We have made it with chopped kale as well, and loved that. It’s so delicious and I’m so grateful Alicia created and shared it!
Thanks, Cambria! So happy you loved it. 🙂
This is a simple way to make your chicken breast into delicious weeknight dinner without a lot of fuss. I've made the original version in recipe and I've also added sliced fresh mushrooms and fresh baby spinach when I have those on hand. I personally love adding in the veggies as it makes it more of a one-pot meal when served over brown rice. I'm sending the recipe to my "20 something" kids to make too! I know they'll love the ease on busy weeknights and it's just plain delicious too!
Thanks so much, Jennifer!
This is such a delicious recipe! After you try it once, it will be the only way you want to make chicken! It is full of flavor and yet such a quick, easy recipe! Dinner will be on the table in no time!
Fantastic dish! We used the leftovers for a different version of the crustless pot pies and they were fab. The sauce was a great consistency.
I loved this recipe. I am following the Heal Your Headache Diet. I made this recipe in winter when it is so cold and it just warmed me right up! I paired it with some green beans and it was a perfectly filling dinner for my family. My young child (age 6) even ate all of it! Definitely recommend.
Every bite is pure comfort and satisfaction. I paired it with riced cauliflower and a mixed green salad for an early dinner, and I didn’t even want/need a snack before bed. (Very unusual for me)
Thank you, Julie!! Love that it kept you full!
I made this last week my family loved it. It’s so easy to make as well!!
The best sauce on chicken I’ve ever tasted! This will be a regular meal in our house.
Thank you, Tiffany!
I had shallots and chive Boursin in the fridge so I used that for this recipe. My hubby came in and said “that smells amazing!.” Plated it up with mashed potatoes. This was really good. The hubby said it smelled amazing but tastes better! You have made me not to hate to cook, I still want a live in cook though 😂.
Haha! I'm glad you all enjoyed it and it's making life a little bit easier. 🙂 I'd definitely love to sell these pre-made!
Made this for company and we all loved it. The sauce is amazing. All of your sauces seem to be spot on. This is definitely a keeper.
So good! We loved this!
SO delicious. And easy to make. The perfect combination.