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Boursin Chicken

Boursin chicken is a creamy herb chicken French-American main dish made by searing chicken breasts and simmering them in a smooth Boursin garlic herb cheese sauce. The result is glossy, fragrant comfort chicken with visible thyme flecks and cracked pepper in a thick pool of sauce.
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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
Ingredients Equipment Method Notes

Ingredients
  

Boursin chicken components
  • 4 boneless skinless chicken breasts
  • 0.25 tsp salt to taste
  • 0.25 tsp pepper to taste
  • 0.25 tsp garlic powder to taste
  • 2 tbsp olive oil
  • 3 garlic cloves, minced
  • 0.5 cup dry white wine or chicken broth
  • 1 cup chicken broth
  • 1 can (5.2 oz) Boursin garlic and herb cheese
  • 0.5 cup heavy cream
  • 1 tsp fresh thyme leaves
  • 0.25 fresh thyme for 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. Heat olive oil in a large skillet over medium-high heat and sear the chicken for 5-6 minutes per side until golden and the internal temperature reaches 165°F, then remove to a plate.
Build the garlic herb wine sauce
  1. Cook the minced garlic in the same pan for 30 seconds over medium heat, stirring constantly until fragrant. Deglaze with dry white wine and cook for 2 minutes, scraping up any browned bits from the bottom of the pan.
Melt Boursin and thicken
  1. Pour in the chicken broth and bring to a simmer, then add the Boursin garlic and herb cheese. Stir until completely melted and smooth, with no visible cheese lumps.
  2. Stir in the heavy cream and fresh thyme leaves, then simmer for 3-4 minutes until the sauce thickens slightly and looks glossy.
Finish and serve
  1. Return the chicken breasts to the pan and spoon the Boursin sauce over each breast. Let the sauce coat the chicken as it warms for about 1 minute.
  2. Garnish with fresh thyme and serve the creamy herb chicken over mashed potatoes or pasta.

Notes

Pro tip: scrape the pan while deglazing to capture the browned flavor, then keep the simmer gentle so the creamy Boursin sauce stays smooth. Refrigerate leftovers in an airtight container for up to 3 days; rewarm on low until hot throughout. Freezing is not recommended because the creamy sauce may separate when thawed. For a lighter option, use half-and-half in place of heavy cream (the sauce will be thinner).