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Boursin Chicken

Boursin chicken is a French-American skillet dinner with golden seared chicken breasts and a luxuriously creamy garlic-herb Boursin sauce. The cheese melts into a smooth, glossy pool with visible thyme leaves and cracked pepper for an elegant weeknight chicken dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: French-American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts
Seasonings
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 0.25 tsp garlic powder to taste
Searing and aromatics
  • 2 tbsp olive oil
  • 3 garlic minced
  • 0.5 cup dry white wine or chicken broth
Broth and Boursin base
  • 1 cup chicken broth
  • 1 Boursin garlic and herb cheese 1 package (5.2 oz)
Creamy finish
  • 0.5 cup heavy cream
  • 1 tsp fresh thyme leaves
Garnish
  • 0.5 tbsp fresh thyme for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the chicken breasts with salt, pepper, and garlic powder to taste, then place them in a large skillet with olive oil over medium-high heat. Sear for 5-6 minutes per side until golden and the internal temperature reaches 165°F, then remove to a plate.
Build the garlic sauce
  1. Reduce the heat slightly and cook the minced garlic in the same pan for 30 seconds until fragrant. Deglaze with the white wine (or chicken broth) and cook for 2 minutes to reduce slightly, scraping up any browned bits.
  2. Pour in the chicken broth, bring it to a simmer, and add the Boursin garlic and herb cheese. Stir until completely melted and smooth, with no visible cheese lumps.
Thicken and finish
  1. Stir in the heavy cream and fresh thyme leaves, then simmer for 3-4 minutes until the sauce thickens slightly. Return the chicken to the pan and spoon the Boursin sauce over each breast.
  2. Garnish with fresh thyme and serve over mashed potatoes or pasta, letting the creamy sauce pool around the chicken.

Notes

For the smoothest sauce, keep stirring as the Boursin melts so it turns glossy and uniform before adding cream. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stovetop until warm. Freezing is not recommended because the cream sauce can separate. For a lighter option, swap heavy cream for half-and-half and simmer 2-3 minutes longer to thicken.