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Boursin Chicken

Boursin chicken features golden seared chicken breasts in a silky garlic-herb Boursin cheese sauce. The sauce melts smooth, then thickens into a glossy, fragrant pool 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: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts Pat dry for better browning.
  • 0.25 tsp salt Use to taste.
  • 0.25 tsp pepper Use to taste.
  • 0.25 tsp garlic powder Use to taste.
  • 2 tbsp olive oil For searing.
Creamy Boursin sauce
  • 3 garlic Minced.
  • 0.5 cup dry white wine or chicken broth Choose one.
  • 1 cup chicken broth For simmering and sauce base.
  • 1 can (5.2 oz) Boursin garlic and herb cheese Garlic and herb flavor.
  • 0.5 cup heavy cream For richness.
  • 1 tsp fresh thyme leaves Leaves for the sauce.
  • 0.25 fresh thyme For garnish.

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Season the boneless skinless chicken breasts with salt, pepper, and garlic powder, then heat the olive oil in a large skillet over medium-high heat until shimmering. Sear for 5-6 minutes per side until golden and the internal temperature reaches 165°F, then remove the chicken to a plate.
Build the garlic-herb base
  1. In the same pan, cook the minced garlic for 30 seconds until fragrant. Deglaze with the dry white wine or chicken broth and cook for 2 minutes, scraping up the browned bits.
Melt and thicken the Boursin sauce
  1. Pour in the chicken broth, bring it to a simmer, and add the Boursin garlic and herb cheese. 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 and looks glossy.
Finish and serve
  1. Return the chicken breasts to the pan and spoon the Boursin sauce over each breast so they’re coated. Garnish with fresh thyme and serve over mashed potatoes or pasta.

Notes

Pro tip: keep the heat at medium-high for consistent browning, and use full-fat heavy cream for the smoothest melt. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently in a skillet until warmed through. Freezing isn’t recommended because the creamy texture can break. Dietary swap: use half-and-half instead of heavy cream for a lighter sauce (texture may be slightly thinner).