I love this Chicken in Boursin Sauce with Garlic and Fine Herbs because it feels elegant but is incredibly easy to make. The chicken turns out tender and juicy, and the creamy Boursin sauce melts into a rich, flavorful coating that tastes like something I would order at a restaurant. I often make this when I want a comforting dinner that still feels a little special.
Why You’ll Love This Recipe
I enjoy this recipe because it comes together quickly with simple ingredients I usually already have. The Boursin cheese does all the hard work by adding garlic and herb flavor without extra seasoning steps. I also like how versatile it is, since I can serve it with pasta, rice, or vegetables and it always feels complete.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
2 tablespoons olive oil
4 boneless, skinless chicken breasts (about 1.5 pounds)
1 teaspoon salt
1/2 teaspoon black pepper
1 cup heavy cream
1 package (5.2 ounces) Boursin cheese with Garlic and Fine Herbs
2 cloves garlic, minced
1/2 cup chicken broth
1 teaspoon dried thyme or Italian seasoning
Optional: fresh parsley for garnish
Directions
I start by heating the olive oil in a large skillet over medium heat. I season the chicken breasts with salt and black pepper, then place them in the skillet. I cook them for about 5 to 6 minutes per side, until they are golden and cooked through. Once done, I remove the chicken from the skillet and set it aside.
In the same skillet, I add the minced garlic and cook it for about 30 seconds, just until fragrant. I pour in the chicken broth and scrape up any browned bits from the bottom of the pan. Then I add the heavy cream and let it simmer gently for a couple of minutes.
I lower the heat and stir in the Boursin cheese, breaking it up with a spoon until the sauce becomes smooth and creamy. I add the dried thyme and adjust the seasoning if needed. Finally, I return the chicken to the skillet and let it simmer in the sauce for 3 to 5 minutes so it absorbs all the flavors. I like to garnish with fresh parsley before serving.
Servings And Timing
I usually make this recipe to serve 4 people.
Preparation time: about 10 minutes
Cooking time: about 25 minutes
Total time: approximately 35 minutes
Variations
I sometimes swap the chicken breasts for chicken thighs when I want extra juiciness. When I want a lighter version, I replace half of the heavy cream with milk. I also like adding mushrooms or spinach to the sauce for extra texture and flavor. If I want a little heat, I sprinkle in red pepper flakes.
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 over low heat, adding a splash of cream or broth to loosen the sauce. I avoid high heat because it can cause the sauce to separate.
FAQs
Can I use a different flavor of Boursin cheese?
I have tried other flavors, and they work well, but Garlic and Fine Herbs gives the best balance for this dish.
Can I make this recipe ahead of time?
I prefer making it fresh, but I sometimes cook it a few hours ahead and reheat gently before serving.
What can I serve with this dish?
I love serving it with pasta, mashed potatoes, rice, or steamed vegetables to soak up the sauce.
Can I freeze this recipe?
I do not recommend freezing it because the cream-based sauce can change texture when thawed.
How do I know when the chicken is fully cooked?
I check that the internal temperature reaches 165°F, or I slice into the thickest part to ensure it is no longer pink.
Conclusion
I keep coming back to this Chicken in Boursin Sauce with Garlic and Fine Herbs because it is creamy, comforting, and simple to prepare. It is one of those recipes I rely on when I want maximum flavor with minimal effort, and it never fails to impress at the dinner table.
This Chicken in Boursin Sauce with Garlic and Fine Herbs is an elegant yet easy dinner made with tender chicken breasts simmered in a creamy, herb-infused cheese sauce. It’s rich, flavorful, and perfect for a cozy night in.
