Chicken in Boursin Sauce with Garlic and Fine Herbs

I bring tender chicken breasts together with a luscious Boursin cheese sauce flavored with garlic and fine herbs, creating a rich and satisfying dish that feels indulgent yet easy to prepare.

Why You’ll Love This Recipe

I love how this dish achieves gourmet flavor with minimal effort. The creamy sauce clings beautifully to the chicken, and the garlic and herb blend offers a bright, savory balance. It’s impressive enough for guests yet easy enough for a weeknight dinner.

Ingredients

(Heres a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Chicken breasts

• Boursin cheese (Garlic & Fine Herbs variety)

• Olive oil or butter

• Minced garlic

• Chicken broth or white wine

• Heavy cream or half‑and‑half

• Salt and pepper

• Fresh parsley or chives (optional garnish)

Directions

1. I start by seasoning the chicken breasts with salt and pepper.

2. Then, I heat olive oil (or butter) in a skillet over medium-high heat.

3. I sear the chicken breasts for about 4–5 minutes per side, until golden and cooked through, then set them aside.

4. In the same skillet, I add a little more oil and sauté minced garlic until fragrant (about 30 seconds).

5. I pour in chicken broth or white wine to deglaze the pan, scraping up browned bits.

6. I stir in the Boursin cheese until it begins to melt, then add heavy cream and simmer gently until the sauce is smooth and slightly thickened.

7. I nestle the chicken back into the sauce and cook for another few minutes to allow the flavors to meld.

8. Finally, I taste and adjust seasoning, then garnish with fresh parsley or chives before serving.

Servings and timing

This recipe serves 4. Total time is about 30 minutes—10 minutes for prep and roughly 20 minutes for cooking.

Variations

• I swap chicken breasts for thighs if I prefer a juicier cut.

• I stir in sautéed mushrooms or spinach for a veggie boost.

• I experiment with different Boursin varieties—like shallot & chive—for a unique twist.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I gently warm the chicken and sauce together on the stovetop over low heat, stirring occasionally, or microwave them in 30-second bursts until heated through. If the sauce thickens too much, I loosen it with a splash of broth or milk.

FAQs

What can I serve with Chicken in Boursin Sauce?

I often pair it with mashed potatoes, rice, pasta, or steamed vegetables—all soak up the sauce wonderfully.

Can I make this ahead of time?

Yes—I prepare the sauce a day ahead and reheat it with the chicken right before serving. It saves time while still tasting fresh.

Is Boursin cheese the only cheese that works?

I prefer Boursin for its creamy texture and flavor blend, but soft cheeses like goat cheese, cream cheese with herbs, or herbed ricotta can be substituted with delicious results.

How do I thicken the sauce if it’s too thin?

I simmer it a bit longer to reduce it, or stir in a small slurry of cornstarch and water to reach the desired consistency.

Can I freeze this dish?

I don’t recommend freezing it—the creamy sauce can separate slightly upon thawing, affecting texture. It’s best eaten fresh or refrigerated.

Conclusion

I find this Chicken in Boursin Sauce dish to be a delightful balance of comforting creaminess and bright herb flavor, achieved with simple ingredients and minimal fuss. It’s perfect for both everyday meals and special occasions—and always earns compliments.

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