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Boursin Chicken

Boursin chicken features golden-seared chicken breasts smothered in a creamy garlic-herb Boursin cheese sauce that melts into a glossy, fragrant pool. The sauce is built with white wine (or broth), chicken broth, and heavy cream, then finished with fresh thyme and cracked pepper.
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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: 690
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts
  • 4 boneless skinless chicken breasts
Seasoning
  • 0.25 tsp Salt, pepper, and garlic powder to taste Use to season both sides; amounts vary by preference.
Cooking oil
  • 2 tbsp olive oil
Garlic and deglazing
  • 3 garlic, minced Use fresh garlic.
  • 0.5 cup dry white wine or chicken broth Choose either wine or broth.
Broth
  • 1 cup chicken broth
Boursin sauce base
  • 1 can (5.2 oz) Boursin garlic and herb cheese
  • 0.5 cup heavy cream
Herbs
  • 1 tsp fresh thyme leaves
  • 0.5 Fresh thyme for garnish Optional garnish.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the boneless skinless chicken breasts with salt, pepper, and garlic powder to taste, then sear in olive oil in a large skillet over medium-high heat for 5-6 minutes per side until golden and the internal temperature reaches 165°F; remove the chicken to a plate.
Build the garlic-herb pan sauce
  1. Cook the garlic in the same skillet for 30 seconds, then deglaze with the dry white wine and cook for 2 minutes.
  2. Pour in the chicken broth, bring to a simmer, and add the Boursin garlic and herb cheese, stirring until completely melted and smooth.
  3. Stir in the heavy cream and fresh thyme leaves, then simmer for 3-4 minutes until the sauce thickens slightly.
Finish and serve
  1. Return the chicken to the skillet and spoon the Boursin sauce over each breast.
  2. Garnish with fresh thyme for garnish and serve over mashed potatoes or pasta.

Notes

Pro tip: For the glossiest sauce, keep the skillet at a steady simmer when melting the Boursin—avoid hard boiling so the cream stays silky. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat gently on the stovetop until warmed through. Freezing is not recommended because the creamy sauce can break after thawing. Dietary swap: use half-and-half instead of heavy cream for a lighter sauce (texture may be slightly thinner).