This creamy Boursin chicken is one of those easy dinners that tastes way fancier than the effort involved. It's ready in 30 minutes, made in one skillet, and easy to bulk up with whatever vegetables you have in the fridge.
Thin chicken cutlets cook quickly, then a package of garlic and herb Boursin melts into chicken stock and pan drippings to make a silky, restaurant-style sauce - no heavy cream needed.
Quick Look: Creamy Boursin Chicken
- ⏱ Prep Time: 10 minutes
- 🔥 Cook Time: 20 minutes
- 🍽️ Servings: 4
- ❤️ Why you'll love this recipe: Creamy Boursin chicken is made with a few simple ingredients, ready in 30 minutes, and cooks in one skillet.
- 🍪 Main Ingredients: Chicken, Boursin cheese, chicken stock
- 👌 Difficulty: Easy
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🧑🍳 Why You'll Love this Recipe
- It's ready in about 30 minutes. Thin chicken cutlets cook quickly.
- The sauce tastes fancy but is easy. Boursin cheese melts into chicken stock and pan drippings.
- No heavy cream needed. The cheese makes the sauce creamy on its own.
- One skillet. Less cleanup and more flavor.
- Easy to customize. Add spinach, mushrooms, asparagus, peas, broccoli, green beans, or sun-dried tomatoes.
I tested this with thin chicken cutlets because whole chicken breasts take longer and can cook unevenly. The cutlets stay tender, cook quickly, and give you more surface area for the creamy Boursin sauce.
You may also like my Ragú alla Bolognese, Gorgonzola Cream sauce for gnocchi, ground beef or chicken stroganoff, or my Italian Pastina soup recipe.
What makes this version different is the flexibility: the creamy sauce doesn't need heavy cream, the chicken quickly with thin cutlets, and you can turn it into a full dinner by adding whatever vegetables you already have in the refrigerator.
🧑🍳 Key Ingredients:
- Chicken breasts: Slice them into thin cutlets so they cook quickly and evenly.
- Salt and pepper: Simple seasoning lets the garlic herb cheese shine.
- Olive oil and/or butter: Helps brown the chicken and build flavor in the skillet.
- Chicken stock: Deglazes the pan and creates the sauce base.
- Boursin Garlic & Fine Herbs cheese: The shortcut ingredient that makes the sauce creamy, garlicky, and full of herb flavor.
- Optional vegetables: Spinach, mushrooms, asparagus, peas, broccoli, green beans, or sun-dried tomatoes.
🧑🍳Substitutions:
- Chicken substitutions: You can use boneless, skinless chicken thighs instead of chicken breasts. They may take a few extra minutes to cook, but they stay juicy and work well with the creamy Boursin sauce. You can also use chicken cutlets from the store to save time instead of slicing the chicken breasts yourself.
- Boursin Cheese Substitution: For a non-Boursin swap, you can try cream cheese, Neufchâtel, or mascarpone.
- For best flavor, I would use:
- 4 ounces softened cream cheese + 1 small grated garlic clove + 1-2 tablespoons chopped herbs + a pinch of salt and pepper. That gives you a similar creamy garlic-herb effect.
- Non-Dairy Boursin Cheese: Boursin makes a Garlic & Herbs Dairy-Free Cheese Spread Alternative, which is a gluten-free, lactose-free, and suitable for vegan diets.
How to Make Boursin Chicken
- Prep Chicken
Slice 2 large boneless, skinless chicken breasts into thin cutlets. Season both sides with salt and pepper.
- Sear Chicken
Heat olive oil and/or butter in a skillet over medium-high heat. Cook the chicken until golden and cooked through. Remove to a plate. Add a splash of stock and scrape up browned bits before adding the rest of the stock and Boursin.
- Add Cheese
Add the rest of the chicken stock and bring it to a simmer. Stir in the Boursin cheese until melted and smooth.
- Add the chicken back
Return the chicken and any juices to the skillet. Spoon the sauce over the chicken and simmer briefly until warmed through.
Expert Tips
- The key is to keep the sauce at a gentle simmer after the Boursin goes in. Boiling it too hard can make the sauce look grainy instead of silky.
- Let the Boursin sit out for a few minutes before adding it to the skillet so it melts more easily.
- Use low-sodium chicken stock if you are sensitive to salt. Boursin cheese already has plenty of flavor.
- Add delicate vegetables like spinach at the end so they stay bright and don't overcook.
- If serving with the Boursin Chicken with Pasta, make extra sauce. Add more chicken stock and use another package of Boursin or even a ½ package of cream cheese will work.
- I prefer Garlic & Fine Herbs Boursin for this recipe because it gives the sauce the best balance of garlic, herbs, and creaminess without needing extra seasoning.
- My favorite vegetables to add are spinach when I want easy, mushrooms when I want cozy, asparagus for spring, and sun-dried tomatoes when I want a little tang.
Sauce Troubleshooting
- Sauce too thick? Add a splash of chicken stock.
- Sauce too thin? Simmer 2-3 minutes.
- Sauce grainy? Don't boil after adding cheese.
- Too salty? Use low-sodium stock and add vegetables/pasta/rice to balance.
Vegetables to Add:
This is a great recipe for using up vegetables you already have in the refrigerator, or you can pick up your favorite vegetables just for this dish.
- Broccoli or green beans: Best if steamed or blanched first.
- Spinach: Stir in at the end until wilted.
- Mushrooms: Sauté after removing the chicken, then make the sauce.
- Asparagus: Cut into small pieces and sauté before adding the stock.
- Peas: Add frozen peas while the sauce simmers.
- Sun-dried tomatoes: Stir into the sauce for a little tang.
What to Serve with Boursin Chicken
- mashed potatoes
- rice
- pasta
- roasted asparagus
- green beans
- broccoli
- crusty bread
- simple green salad
- I love serving this with a salad because it makes dinner feel like more of an experience. A simple first course gives you time to finish the main dish, pour drinks, and make the meal feel relaxed instead of rushed.
- If you love cozy, company-worthy dinners, you may also like my Ravioli Marinara One Pot Bake or any of my other One Pot Meals.
If I'm hosting a dinner party with this recipe, I like to add a simple salad and crusty bread so the meal feels a little more special without adding much extra work.
FAQ About Boursin Chicken
What is Boursin chicken?
Boursin chicken is a skillet chicken recipe made with pan-seared chicken cutlets and a creamy sauce using Boursin garlic and herb cheese.
Can I make Boursin chicken without heavy cream?
Yes. This recipe uses chicken stock and Boursin cheese to make a creamy sauce without heavy cream.
What flavor of Boursin is best for chicken?
Garlic & Fine Herbs is the classic choice, but Shallot & Chive or Cracked Black Pepper would also work well.
Creamy Boursin Chicken
This creamy Boursin chicken recipe is a quick 30-minute skillet dinner made with chicken cutlets, chicken stock, and garlic herb Boursin cheese. Add spinach, mushrooms, or your favorite veggies for an easy weeknight meal.
Ingredients
- 2 large chicken breasts skinless boneless, and sliced into thin cutlets ½ teaspoon salt ¼ teaspoon ground black pepper 2-3 tablespoon olive oil and or butter 1 cup 1 chicken stock 1 5.2 ounce package Boursin Cheese garlic and fine herb flavor, or any flavor
- Feel free to add any veggies you'd like.
Instructions
- Season the chicken cutlets with salt and pepper.
- Heat olive oil in a skillet over medium-high heat, and melt the butter.
- Add the chicken to the skillet, until browned and cooked through (165°F Internal temp). Remove onto a plate.
- Deglaze the skillet with chicken stock, then and let it simmer. When it starts simmering, add the Boursin cheese and stir it with a spatula.
- Simmer gently (don't boil) the sauce for a couple of minutes so it thickens.
- Add the chicken back in, spoon the sauce over the chicken.
- Add vegetables if using.
Video
Notes
- I get the best results with thin chicken cutlets because they cook quickly and evenly.
- Chicken is done when it reaches 165°F internally.
- Let the Boursin sit out for a few minutes before adding it to the skillet so it melts more smoothly.
- Keep the sauce at a gentle simmer after adding the Boursin. Boiling it too hard can make the sauce look grainy.
- If the sauce is too thick, add a splash of chicken stock until it loosens.
- If the sauce is too thin, simmer it for another 2-3 minutes before adding the chicken back.
- If adding vegetables, add spinach or peas near the end. Sauté mushrooms, asparagus, or zucchini before making the sauce.
- Use low-sodium chicken stock if you prefer a less salty sauce.
Nutrition
Calories: 64kcalProtein: 12gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.4gTrans Fat: 0.01gCholesterol: 36mgSodium: 66mgPotassium: 209mgVitamin A: 17IUVitamin C: 1mgCalcium: 3mgIron: 0.2mg
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