This chicken in Boursin sauce with garlic and fine herbs is one of my favorite comforting dinners when I want something creamy and flavorful without spending too much time in the kitchen. I enjoy how the chicken turns out tender and juicy while the sauce becomes rich, smooth, and full of herby garlic flavor.
Why You’ll Love This Recipe
I love this recipe because it feels elegant but is very easy to prepare. I like that the ingredient list is short, yet the final dish tastes layered and satisfying. I also appreciate how versatile it is, since I can pair it with many different sides depending on my mood.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
4 boneless, skinless chicken breasts
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 tablespoon olive oil
1 tablespoon butter
3 cloves garlic, minced
1/2 cup chicken broth
1 package (5.2 oz) Boursin cheese with garlic and fine herbs
1/2 cup heavy cream
1 tablespoon fresh parsley, chopped
Directions
I begin by seasoning the chicken breasts on both sides with salt, black pepper, and garlic powder. I heat the olive oil in a large skillet over medium heat and sear the chicken for about 5 to 6 minutes per side, until golden and cooked through. I remove the chicken from the skillet and set it aside.
In the same skillet, I add the butter and let it melt, then I stir in the minced garlic and cook it for about 30 seconds until fragrant. I pour in the chicken broth and let it simmer for a minute while I scrape up any browned bits from the pan.
I lower the heat and add the Boursin cheese and heavy cream, stirring until the sauce becomes smooth and creamy. I return the chicken to the skillet and let it simmer gently in the sauce for about 3 to 5 minutes, allowing the flavors to blend together. I finish by sprinkling chopped parsley on top before serving.
Servings And Timing
I usually make this recipe for 4 servings.
Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes
Variations
I sometimes use boneless chicken thighs instead of chicken breasts when I want extra tenderness. I also like adding sliced mushrooms or fresh spinach to the sauce for more texture and flavor. For a lighter version, I occasionally replace the heavy cream with half-and-half.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the chicken slowly on the stovetop over low heat and add a small splash of broth or cream if the sauce has thickened too much.
FAQs
Can I use chicken thighs instead of breasts?
I often use boneless chicken thighs, and they work very well in this recipe.
Can I make this dish ahead of time?
I like making it a few hours ahead and reheating it gently before serving.
What side dishes go well with this recipe?
I enjoy serving it with rice, pasta, or mashed potatoes to soak up the sauce.
Can I freeze this dish?
I don’t recommend freezing it because the creamy sauce may separate after thawing.
How do I keep the sauce smooth?
I keep the heat low when adding the cheese and cream, which helps the sauce stay silky.
Conclusion
I love how this chicken in Boursin sauce with garlic and fine herbs delivers rich flavor with minimal effort. It’s a reliable, comforting meal that I enjoy making whenever I want something creamy and satisfying without complicated steps.
This Chicken in Boursin Sauce with Garlic & Fine Herbs is a creamy, comforting skillet dish made with juicy seared chicken breasts and a rich herbed cheese sauce. It’s quick, elegant, and packed with flavor.
Ingredients
4 boneless, skinless chicken breasts
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1 tablespoon olive oil
1 tablespoon butter
3 cloves garlic, minced
1/2 cup chicken broth
1 package (5.2 oz) Boursin cheese with garlic and fine herbs
1/2 cup heavy cream
1 tablespoon fresh parsley, chopped
Instructions
Season chicken breasts with salt, pepper, and garlic powder on both sides.
Heat olive oil in a skillet over medium heat. Sear chicken for 5–6 minutes per side until golden and cooked through. Remove and set aside.
Add butter to the skillet. Once melted, add minced garlic and sauté for 30 seconds.
Pour in chicken broth, simmer for 1 minute, and deglaze the pan.
Reduce heat to low, add Boursin cheese and heavy cream. Stir until sauce is smooth and creamy.
Return chicken to the skillet and simmer for 3–5 minutes in the sauce.
Garnish with chopped parsley and serve hot.
Notes
Keep heat low while adding cream and cheese to prevent curdling.
Add a splash of broth or cream when reheating to loosen the sauce.
