I love this recipe because it delivers big flavor with minimal effort. The Boursin cheese melts into the sauce effortlessly, creating a creamy, herb-infused finish without complicated steps. I also enjoy how quickly it comes together, making it perfect when I want a satisfying meal without spending too much time in the kitchen.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
4 boneless, skinless chicken breasts
Salt, to taste
Black pepper, to taste
1 teaspoon garlic powder
1 tablespoon olive oil
2 tablespoons butter
3 cloves garlic, minced
1 cup chicken broth
½ cup heavy cream
1 wheel Boursin cheese, garlic and fine herbs flavor
1 teaspoon Dijon mustard (optional)
Fresh thyme or parsley, for garnish
Directions
I begin by seasoning both sides of the chicken breasts with salt, black pepper, and garlic powder. I heat the olive oil and butter together in a large skillet over medium heat, then add the chicken and sear it for about 4 to 5 minutes per side until golden brown and fully cooked. I remove the chicken from the skillet and set it aside.
In the same skillet, I add the minced garlic and sauté it briefly until fragrant. I pour in the chicken broth, scraping up any browned bits from the bottom of the pan, then stir in the heavy cream and Dijon mustard if I’m using it. I reduce the heat to low and add the Boursin cheese, stirring until it melts completely and forms a smooth, creamy sauce.
I return the chicken to the skillet and spoon the sauce over the top. I let everything simmer gently for a few minutes until the sauce thickens slightly and coats the chicken beautifully. I finish with a sprinkle of fresh herbs before serving.
Servings and Timing
I make this recipe to serve 4 people. The prep time is about 10 minutes, the cook time is roughly 20 minutes, and the total time comes to around 30 minutes.
Variations
I sometimes add sautéed mushrooms or spinach to the sauce when I want extra texture and flavor. For a brighter finish, I like adding a small squeeze of lemon juice at the end. When I want a deeper flavor, I increase the Dijon mustard slightly.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the chicken gently on the stovetop or in the microwave, adding a splash of cream or broth to loosen the sauce if needed.
FAQs
Can I use chicken thighs instead of chicken breasts?
I often use boneless skinless chicken thighs, and they stay especially juicy in the creamy sauce.
Is the Dijon mustard necessary?
I find it optional, but I like how it adds a subtle depth without overpowering the cheese.
What can I serve with this dish?
I love serving it over mashed potatoes, rice, or pasta to soak up the sauce.
Can I make this ahead of time?
I can make it ahead and reheat it gently, and the sauce holds up well with a little added cream.
Does this sauce thicken as it cools?
I notice it thickens slightly as it rests, which makes it even more luscious.
Conclusion
This chicken in Boursin sauce with garlic and fine herbs is one of my favorite creamy skillet meals because it’s simple, rich, and incredibly satisfying. I love how effortlessly it comes together while still feeling comforting and special, making it a recipe I return to again and again.
