Creamy Boursin Chicken

February 10, 2023

February 9, 2023

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A wheel of the delicious Boursin cheese will make the best sauce to serve over chicken in no time! Juicy pan-seared chicken with an ultra-creamy and cheesy sauce will have you running back for seconds! A perfect comforting one-pan meal.

I’ve seen this cheese wheel used on a charcuterie board, but never as an ingredient for such a game-changing sauce. It’s such a great shortcut ingredient for a cheesy sauce. It’s so readily available at grocery stores, it just makes sense to use it often. It melts beautifully, so it’s ideal for transforming into a creamy sauce for pasta or chicken. I personally like anything that has garlic in it, so naturally, I went with the garlic and herbs wheel. Other boursin cheese flavors will work just as well! Use the shallot & chive, cracked black pepper, or caramelized onion & herbs.

This post is NOT sponsored, but I’m highly recommending Boursin cheese for the sheer fact of how I discovered my love for it when I used it in a test recipe.

How to make Creamy Boursin Chicken

One-pan meals are the best when they’re comforting, and that just happens to be this dish. Serve this over pasta, orzo, or mashed potatoes! (Full ingredient amounts and complete instructions are available in the recipe card down below).

Chicken Breasts: Boneless and skinless, of course. You’re going to cut each breast in half lengthwise so you create 2 chicken cutlets out of one breast. You can, however, buy the already presliced chicken cutlets (often labeled as thinly sliced chicken breasts)
Boursin Cheese: The perfect cheese for this recipe. I used garlic & herb (since I love anything garlic), but the other flavors will work just as well.
Garlic & Shallot: For a flavor boost.
Heavy Cream (optional for extra creaminess), Chicken Broth & White Wine: For the sauce. If you don’t want to use white wine, using more chicken broth in its place works.
Extra Virgin Olive Oil & Butter: Used to sear the chicken. It helps achieve that beautiful golden brown sear.
Salt, Pepper, Garlic Powder, Onion Powder: To season the chicken.
Fresh Parsley: Used in the sauce plus some extra to garnish.

In a large skillet, heat the oil and butter over medium-high heat. Season the chicken, then cook until seared on both sides, then transfer to a plate and cover with aluminum foil. Set it aside. In that same skillet, sauté the garlic and shallots until aromatic and the shallots are soft, stirring frequently so the garlic doesn’t burn. Use 1 tbsp of water at a time if it starts burning. Pour in the white wine, scraping any browned bits left. Raise the heat to bring it to a boil, then pour in the chicken broth. Add in the boursin, stirring until it’s completely melted. Stir in half of the parsley, then add the chicken back into the skillet along with any accumulated juices. Pour in the heavy cream, if using. Let it simmer until the sauce is thickened. Serve with extra parsley garnished on top.

Tips & FAQs

Storage: Keep in an airtight container in the fridge for up to 3 days, 4 max. I don’t recommend freezing this as the sauce will separate.
What does Boursin Cheese taste like? Boursin cheese is a soft and mild cheese that’s usually infused with different ingredients such as garlic & herbs (my favorite), shallots & chives, cracked black pepper, or caramelized onions & herbs. There’s a hint of saltiness, a little tang, and satisfying creamy quality. It’s easily spreadable—which is why this is often found on charcuterie boards with some crackers—so it makes this cheese perfect for melting into this comforting sauce for chicken.
Variations:
- Add in some spinach for some fiber—and to sneak in some veggies.
- Boursin cheese is salty, so I recommend using a low-sodium chicken broth if you’re worried about sodium.
- Use chicken broth in place of the wine if you don’t have any wine or don’t want to use it.
- This dish is so simple, so it makes sense that it can pair with anything. Salad, pasta, zoodles, mashed potatoes, mashed cauliflower, rice, mushrooms, broccoli, green beans, spinach, sun-dried tomatoes, carrots, etc.

Want the recipe? Click print below! Let me know how it came out for you by tagging me on Instagram (@missravenskitchen) and using #missravenskitchen! Follow my Facebook page for updates as well! Let me know if I need to tweak anything.

Servings 4

Author Dani Bayer

Prep time

5 Min

Cook time

20 Min

Total time

25 Min

Creamy Boursin Chicken

A wheel of the delicious Boursin cheese will make the best sauce to serve over chicken and pasta in no time! Juicy pan-seared chicken with an ultra-creamy and cheesy sauce will have you running back for seconds! A perfect comforting one-pan meal.

Ingredients

2 chicken breasts, sliced in half lengthwise to create 4 cutlets
1 tbsp extra virgin olive oil
1 tbsp unsalted butter
1/2 tsp salt
1/4 tsp pepper
1/2 tsp garlic powder
1/2 tsp onion powder
4 garlic cloves, minced
1 shallot, finely chopped
1/2 cup dry white wine
1 cup low-sodium chicken broth
1 (5.2 oz) package Boursin Fine Herbs & Garlic cheese, softened
1/4 cup heavy cream, optional
1 tbsp parsley, plus more for garnish

Instructions

In a large skillet, heat the oil with the butter over medium-high heat until the butter is melted.
Season the chicken with salt, pepper, garlic powder, and onion powder. Cook the chicken, flipping halfway through until both sides are browned and the chicken is cooked through about 8 minutes. Remove from the skillet and transfer to a plate. Cover with aluminum foil and set aside.
Reduce the heat to medium heat, then add in the shallots and garlic. Cook for about 2 minutes, stirring frequently so it doesn’t burn. Use 1 tbsp of water at a time if it starts to burn.
Pour in the wine, scraping any browned bits that remain. Raise the heat to bring it to a boil, then pour in the chicken broth. Reduce the heat to a simmer at medium heat, then stir in the boursin cheese until it is completely melted in. Pour in the heavy cream, if using.
Stir in the parsley, then add the chicken back into the sauce along with any accumulated juices. Simmer for 5 minutes, or until the sauce has thickened.
Serve with extra parsley.

Notes

Storage: Keep in an airtight container in the fridge for up to 3 days, 4 max. I don’t recommend freezing this as the sauce will separate.

What does Boursin Cheese taste like? Boursin cheese is a soft and mild cheese that’s usually infused with different ingredients such as garlic & herbs (my favorite), shallots & chives, cracked black pepper, or caramelized onions & herbs. There’s a hint of saltiness, a little tang, and satisfying creamy quality. It’s easily spreadable—which is why this is often found on charcuterie boards with some crackers—so it makes this cheese perfect for melting into this comforting sauce for chicken.

Variations:

Add in some spinach for some fiber—and to sneak in some veggies.
Boursin cheese is salty, so I recommend using a low-sodium chicken broth if you’re worried about sodium.
Use chicken broth in place of the wine if you don’t have any wine or don’t want to use it.
This dish is so simple, so it makes sense that it can pair with anything. Salad, pasta, zoodles, mashed potatoes, mashed cauliflower, rice, mushrooms, broccoli, green beans, spinach, sun-dried tomatoes, carrots, etc.

Nutrition Facts

Calories

319.03

Carbs (grams)

5.44 g

Cholesterol (grams)

129.95 mg

Fat (grams)

23.46 g

Fiber (grams)

0.41 g

Protein (grams)

28.21 g

Sat. Fat (grams)

11.79 g

Sodium (milligrams)

672.4 mg

Sugar (grams)

2.18 g

The nutrition information provided is an estimate and will vary based on cooking methods and the brands of ingredients used. This is calculated without the heavy cream.