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Boursin Chicken

Boursin chicken features golden seared chicken breasts in a luxuriously creamy Boursin garlic-and-herb cheese sauce. The sauce melts smooth, turns glossy with a light simmer, and finishes with fresh thyme and cracked pepper throughout.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken breasts and seasoning
  • 4 boneless skinless chicken breasts Pat dry before seasoning for better searing.
  • 0.25 tsp salt Use to taste.
  • 0.25 tsp pepper Use to taste; cracked pepper shows in the finished sauce.
  • 0.25 tsp garlic powder Use to taste.
Boursin sauce
  • 2 tbsp olive oil For searing.
  • 3 garlic Minced cloves.
  • 0.5 cup dry white wine or chicken broth Use either option.
  • 1 cup chicken broth
  • 1 can (5.2 oz) Boursin garlic and herb cheese Garlic-and-herb variety.
  • 0.5 cup heavy cream
  • 1 tsp fresh thyme leaves
  • 1 fresh thyme For garnish.

Equipment

  • 1 large skillet

Method
 

Season and sear the chicken
  1. Season chicken breasts with salt, pepper, and garlic powder, then heat olive oil in a large skillet over medium-high heat until shimmering. Sear the chicken for 5-6 minutes per side until golden with an internal temperature of 165°F, then remove to a plate.
Build the garlic wine base
  1. In the same pan, cook minced garlic for 30 seconds until fragrant. Deglaze with dry white wine and cook for 2 minutes, scraping up the browned bits.
Melt and simmer the Boursin sauce
  1. Pour in chicken broth and bring to a simmer, then reduce heat to maintain gentle bubbling. Add Boursin cheese and stir until completely melted and smooth.
  2. Stir in heavy cream and thyme, then simmer for 3-4 minutes until the sauce thickens slightly and looks glossy.
Finish and serve
  1. Return the chicken to the pan and spoon the Boursin sauce over each breast until coated. Garnish with fresh thyme and serve over mashed potatoes or pasta.

Notes

For the smoothest sauce, keep it at a gentle simmer after adding the Boursin so it stays silky instead of breaking; stir until no lumps remain. Store leftovers in the refrigerator up to 3 days; reheat gently in a skillet with a splash of broth or cream. Freezing: yes, though the cream may slightly change texture. If you want a lighter option, use half-and-half instead of heavy cream (sauce may be a bit thinner).