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Boursin Chicken

Boursin chicken is a French-American skillet dinner with golden seared chicken breasts coated in a creamy garlic-and-herb Boursin cheese sauce. The sauce melts smooth, turns glossy as it simmers, and finishes with fresh thyme and cracked pepper for a fragrant herb-forward bite.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: French-American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasonings
  • 4 boneless skinless chicken breasts
  • 0.25 tsp Salt to taste
  • 0.25 tsp pepper to taste
  • 0.25 tsp garlic powder to taste
  • 2 tbsp olive oil
Sauce
  • 3 garlic cloves, minced
  • 0.5 cup dry white wine or chicken broth
  • 1 cup chicken broth
  • 5.2 oz Boursin garlic and herb cheese
  • 0.5 cup heavy cream
  • 1 tsp fresh thyme leaves
  • 1 Fresh thyme for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the chicken breasts with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat until shimmering, then sear the chicken for 5-6 minutes per side until golden and internal temperature reaches 165°F.
  2. Remove the chicken from the pan and set aside while you build the sauce.
Make the creamy Boursin herb sauce
  1. Cook the minced garlic in the same pan for 30 seconds over medium heat until fragrant, not browned. Deglaze with white wine (or chicken broth) and cook for 2 minutes to reduce slightly.
  2. Pour in the chicken broth and bring to a simmer, then add the Boursin cheese. Stir until completely melted and smooth.
  3. Stir in the heavy cream and fresh thyme leaves, then simmer for 3-4 minutes until the sauce thickens slightly and looks glossy.
Finish and serve
  1. Return the chicken breasts to the pan and spoon the Boursin sauce over each breast so the tops are coated.
  2. Garnish with fresh thyme and serve immediately over mashed potatoes or pasta.

Notes

Pro tip: keep the heat at a gentle simmer once the Boursin melts so the sauce stays silky instead of breaking. Refrigerate leftovers in a sealed container for up to 3 days; reheat gently in a skillet or microwave with a splash of chicken broth to loosen the sauce. Freezing is not recommended because the cream can change texture. For a lighter option, substitute half-and-half for the heavy cream (expect a slightly thinner sauce).