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Boursin Chicken

Boursin chicken features golden seared chicken breasts simmered in a creamy garlic-and-herb Boursin cheese sauce. You’ll get a glossy, thick pan sauce with visible thyme and cracked pepper flavor throughout—ideal for an easy 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: 720
Ingredients Equipment Method Notes

Ingredients
  

  • 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, minced
  • 1 cup dry white wine or chicken broth use 1/2 cup for deglazing and 1 cup for simmering
  • 1 cup chicken broth
  • 5.2 oz Boursin garlic and herb cheese
  • 0.5 cup heavy cream
  • 1 tsp fresh thyme leaves
  • 1 fresh thyme for garnish

Equipment

  • 1 Cast iron skillet

Method
 

Season and sear the chicken
  1. Pat the boneless skinless chicken breasts dry, then season with salt, pepper, and garlic powder to taste. Heat the olive oil in a large skillet over medium-high heat and sear until golden and the internal temperature reaches 165°F, about 5-6 minutes per side, then remove the chicken to a plate.
Build the garlic-wine base
  1. In the same pan, cook the minced garlic for 30 seconds, stirring constantly. Pour in the dry white wine (or chicken broth) to deglaze and cook for 2 minutes, scraping up the browned bits.
Make the Boursin herb sauce
  1. Add the chicken broth and bring it to a simmer, then reduce heat slightly. Add the Boursin garlic and herb cheese and stir until completely melted and smooth.
  2. 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 breasts to the pan and spoon the Boursin sauce over each piece. 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—high heat can make it grainy. Store leftovers in the fridge up to 3 days in an airtight container; rewarm gently on the stove with a splash of broth if needed. Freezing: yes, but sauce may thicken further—thaw and rewarm on low with a little cream or broth. For a lower-fat option, use half-and-half in place of heavy cream and choose a lighter cheese if available.