If there’s one dish that manages to feel delightfully luxurious and yet is effortless enough for a weeknight dinner, it’s Chicken in Boursin Garlic Herb Cream Sauce. This French-inspired classic features juicy, golden-seared chicken breasts nestled in a dreamily smooth sauce, rich with garlic, fresh herbs, and the irresistible creaminess of Boursin cheese. Every bite is comforting while still offering that pop of fresh flavor, making it a crowd-pleaser for dinner parties, family meals, or just a cozy night in. The best part? It all comes together in just 30 minutes, proving restaurant-worthy chicken can be both simple and downright satisfying.
Ingredients You’ll Need
You won’t believe how a handful of straightforward, everyday ingredients transform into something so elegant. Every component plays a starring role here, from building a savory base to that final finishing flourish. Let’s take a closer look at what makes Chicken in Boursin Garlic Herb Cream Sauce so crave-worthy.
- Chicken breasts: Opt for boneless, skinless breasts for speedy cooking and lean, tender bites.
- Salt and pepper: Season generously to coax out maximum flavor from your chicken.
- Olive oil: Helps sear the chicken, ensuring that deeply golden, appetizing crust.
- Butter: Adds a layer of richness and helps brown the chicken for a buttery, savory finish.
- Garlic: Freshly minced garlic brings that aromatic punch and infuses the sauce with flavor.
- Chicken broth: De-glazes the pan and forms the savory backbone of the sauce.
- Boursin Garlic & Fine Herbs cheese: The secret weapon for velvety texture and irresistible herby tang.
- Heavy cream: Makes the sauce extra luscious, creamy, and truly decadent.
- Dijon mustard (optional): Just a teaspoon adds a delicate layer of complexity and subtle tanginess.
- Fresh parsley: Sprinkle over the top for a burst of color and fresh, herby finish.
How to Make Chicken in Boursin Garlic Herb Cream Sauce
Step 1: Season and Sear the Chicken
Start by generously seasoning your chicken breasts with salt and pepper on both sides, making sure every bite will be flavorful. Heat a large skillet over medium-high with a swirl of olive oil and a pat of butter, then add the chicken. Let each side cook for 5–6 minutes, resisting the urge to fuss with it so you get that beautiful golden crust. Once the chicken is cooked through and gorgeously browned, remove it from the pan and set it aside—don’t worry, it gets to swim in the sauce soon.
Step 2: Build the Flavor Base
In the same skillet (because all those golden bits are flavor gold!), reduce the heat to medium and toss in your minced garlic. Give it just about 30 seconds, stirring until aromatic—don’t let it brown. Next, pour in your chicken broth, using a wooden spoon to scrape up any flavorful bits stuck to the bottom. This forms the depth of our sauce and ensures every drop is packed with savory goodness.
Step 3: Make the Creamy Boursin Sauce
Now comes the magic behind Chicken in Boursin Garlic Herb Cream Sauce. Drop in the Boursin cheese and let it start to melt, then pour in the heavy cream. Stir together until you have a silky, uniform sauce, letting the Boursin lend its signature flavor. If you’re feeling adventurous, whisk in a teaspoon of Dijon mustard for a little zing. Let the sauce simmer for 2 to 3 minutes until it thickens beautifully.
Step 4: Return Chicken to the Sauce
Gently nestle your seared chicken breasts back into the skillet, making sure they’re coated with sauce. Spoon the luscious cream over the top and allow the chicken to simmer on low heat for another 2–3 minutes, just until everything is heated through and flavors are perfectly melded together.
Step 5: Garnish and Serve
For the grand finale, sprinkle chopped fresh parsley over the top of your Chicken in Boursin Garlic Herb Cream Sauce. The greenery pops against the creamy sauce and brings a lovely fresh bite, making your finished dish even more inviting. Serve while piping hot and bask in all the compliments coming your way.
How to Serve Chicken in Boursin Garlic Herb Cream Sauce
Garnishes
A final shower of fresh herbs is all you need to bring this dish from delicious to restaurant-worthy. I love a generous sprinkle of chopped parsley, but you can also add snipped chives or a few delicate thyme leaves for extra color and fragrance. If you want to give each plate a chef’s touch, a light crack of fresh black pepper just before serving always does the trick.
Side Dishes
Chicken in Boursin Garlic Herb Cream Sauce pairs beautifully with so many classic accompaniments. Try it spooned over creamy mashed potatoes to catch every drop of sauce, or with tender buttered noodles for a comforting twist. Steamed green beans, sautéed baby spinach, or roasted asparagus are wonderful for something fresh. Even a simple side salad with a dash of lemony vinaigrette makes for a lively, balanced meal.
Creative Ways to Present
If you’re feeling playful, why not slice the chicken and fan it over a bed of wild rice or herbed quinoa, then generously drizzle with sauce? For dinner parties, consider serving individual chicken Breasts already sliced for ease of eating. Leftover sauce makes a sublime topper for crusty bread or even as a quick dip for roasted vegetables. It’s an elegant and flexible centerpiece for all sorts of meals.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken in Boursin Garlic Herb Cream Sauce keeps remarkably well. Store cooled chicken and sauce together in an airtight container in the refrigerator for up to three days. The flavors become even richer overnight, making tomorrow’s lunch something to look forward to.
Freezing
While this dish is best enjoyed fresh, you can freeze it in a pinch. Let it cool completely before transferring into freezer-safe containers. It will keep for up to 2 months. Just keep in mind that creamy sauces can sometimes separate a bit after thawing, but a gentle stir while reheating should bring it back together.
Reheating
For the best results, reheat leftovers slowly in a skillet over low heat, adding a splash of cream or broth to loosen the sauce if needed. This brings back the original creaminess without drying out the chicken. Microwave reheating is fine for a quick meal, but go low and slow to ensure the sauce stays silky.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a fantastic swap and will make the dish even juicier and more flavorful. Just adjust the cooking time slightly, as thighs may take an extra minute or two to cook through.
What can I substitute for Boursin Garlic & Fine Herbs cheese?
If you can’t find Boursin, feel free to use herbed goat cheese or even plain cream cheese with a few garlic cloves and chopped fresh herbs blended in. The texture and tang may shift slightly, but you’ll still achieve a deliciously creamy sauce.
Is Chicken in Boursin Garlic Herb Cream Sauce gluten-free?
Yes, as written, this dish is completely gluten-free! Always double-check ingredient labels, especially on your chicken broth and mustard, to be certain.
Can I make the sauce ahead for easier prep?
You can absolutely prep the sauce in advance. Simply make the sauce and refrigerate for up to two days, then gently rewarm and add freshly-seared chicken when ready to serve. This makes weeknight dinners even more streamlined.
How do I know when my chicken is cooked through?
Look for an internal temperature of 165°F (74°C) in the thickest part of the breast, or slice through to check that there’s no pink left. The golden crust helps lock in juices, so follow the timing closely and avoid overcooking.
Final Thoughts
Chicken in Boursin Garlic Herb Cream Sauce is more than just a quick weeknight dinner—it’s pure comfort with a flair of elegance you’ll want to repeat again and again. Don’t wait for a special occasion; this is the kind of dish that turns any night into something extraordinary. Give it a try, share it with loved ones, and enjoy every creamy, herby, joy-filled bite!
Print
Chicken in Boursin Garlic Herb Cream Sauce Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in the rich and creamy goodness of Chicken in Boursin Garlic Herb Cream Sauce. This French-inspired dish features tender chicken breasts smothered in a decadent sauce made with Boursin cheese, garlic, and fine herbs. Perfect for a cozy dinner at home or entertaining guests.
Ingredients
Chicken:
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
Sauce:
- 3 cloves garlic (minced)
- ½ cup chicken broth
- 1 (5.2 oz) package Boursin Garlic & Fine Herbs cheese
- ½ cup heavy cream
- 1 teaspoon Dijon mustard (optional)
- 1 tablespoon chopped fresh parsley for garnish
Instructions
- Prepare Chicken: Season both sides of the chicken breasts with salt and pepper. Sear in a skillet until golden brown and cooked through.
- Make Sauce: Sauté garlic in olive oil, then add chicken broth, Boursin cheese, and heavy cream. Simmer to thicken.
- Combine: Return chicken to the skillet, spoon sauce over the top, and simmer to meld flavors.
- Serve: Garnish with parsley and enjoy hot.
Notes
- This dish pairs well with mashed potatoes, pasta, or steamed vegetables.
- Chicken thighs can be used as an alternative.
- Leftovers reheat beautifully for a delicious lunch the next day.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 450
- Sugar: 1g
- Sodium: 510mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 125mg
