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Boursin Chicken

Boursin chicken is a French-American skillet dinner with golden seared chicken breasts and a glossy garlic herb Boursin sauce. Creamy herb chicken comes together fast, melting into a smooth, fragrant pool with fresh thyme and cracked pepper throughout.
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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: 590
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Sear the chicken
  1. Season boneless skinless chicken breasts with salt, pepper, and garlic powder to taste. Heat olive oil in a large skillet over medium-high heat until shimmering.
  2. Add chicken breasts to the skillet and sear for 5-6 minutes per side, until golden and the internal temperature reaches 165°F. Transfer chicken to a plate and keep any rendered pan juices in the skillet.
Build the Boursin herb sauce
  1. Add minced garlic to the same pan and cook for 30 seconds, stirring constantly until fragrant. Immediately deglaze with dry white wine or chicken broth and cook for 2 minutes.
  2. Pour in chicken broth and bring to a simmer. Add Boursin garlic and herb cheese and stir until completely melted and smooth.
  3. Stir in heavy cream and fresh thyme leaves. Simmer for 3-4 minutes until the sauce thickens slightly.
Finish and serve
  1. Return the chicken to the pan and spoon the Boursin sauce over each breast. Garnish with fresh thyme and serve over mashed potatoes or pasta.

Notes

Pro tip: Use a kitchen thermometer and don’t skip the final spooning—coating the breasts keeps the sauce glossy and flavorful. Store leftovers covered in the refrigerator for up to 3 days; reheat gently in a skillet until warm. Freezing is not recommended because the cream sauce may break slightly. For a lighter option, substitute half-and-half for the heavy cream (sauce may be slightly thinner).