I love how this recipe transforms everyday ingredients into something restaurant-worthy. The Boursin cheese melts into a silky sauce that’s rich, garlicky, and full of herbs. It pairs beautifully with chicken and takes just one skillet and about 30 minutes. It’s a low-effort, high-reward dinner that always feels a little fancy—especially when I serve it with pasta, rice, or crusty bread.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I season the chicken with salt, pepper, and garlic powder on both sides.
In a large skillet, I heat the olive oil over medium-high heat and sear the chicken for about 4–5 minutes per side, until golden and cooked through. I remove it from the pan and set it aside.
In the same skillet, I add the minced garlic and sauté for 30 seconds until fragrant.
I pour in the chicken broth and bring it to a simmer, scraping up the browned bits from the bottom.
I stir in the Boursin cheese until it melts completely, then add the heavy cream and mix until the sauce is smooth and creamy.
I return the chicken to the skillet, spoon the sauce over the top, and let it simmer for another 3–5 minutes to blend the flavors.
I garnish with chopped parsley or chives before serving.
Servings and timing
This recipe makes 4 servings.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Variations
I swap in boneless chicken thighs when I want something even more tender.
For extra flavor, I add a splash of white wine with the chicken broth.
Sometimes I stir in sautéed mushrooms or spinach for a heartier version.
If I don’t have cream, I use milk and thicken the sauce with a little cornstarch.
I’ve served this over pasta, mashed potatoes, or rice—it goes with everything.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the chicken gently on the stove over low heat, adding a splash of broth or cream to loosen the sauce. The microwave works too—I just heat it in short bursts and stir in between to keep the sauce smooth.
FAQs
Can I make this ahead of time?
Yes, I cook the chicken and sauce in advance, then store them separately. I reheat and combine just before serving for the best texture.
What’s the best substitute for Boursin?
If I don’t have Boursin, I mix softened cream cheese with garlic, herbs, and a pinch of salt for a quick DIY version.
Can I use bone-in chicken?
Yes, but I adjust the cooking time. Bone-in pieces take longer to cook through, so I finish them in the oven if needed.
Is this dish keto-friendly?
It can be! The sauce is low in carbs, so I just skip serving it with pasta and go for steamed veggies or cauliflower mash instead.
How do I make the sauce thicker?
If I want a thicker sauce, I simmer it uncovered a bit longer or add a small cornstarch slurry (1 tsp cornstarch mixed with 1 tbsp water) until it reaches my desired consistency.
Conclusion
Chicken in Boursin Sauce with Garlic & Fine Herbs is the kind of meal that feels luxurious without being complicated. I love how quickly it comes together and how impressive it tastes every single time. Whether I’m cooking for myself or serving guests, this creamy, flavorful dish is always a winner.
Season chicken with salt, pepper, and garlic powder on both sides.
In a large skillet, heat olive oil over medium-high heat. Sear chicken for 4–5 minutes per side, or until golden and cooked through. Remove and set aside.
In the same skillet, add minced garlic and sauté for 30 seconds.
Pour in chicken broth, bring to a simmer, and scrape up any browned bits.
Stir in Boursin cheese until fully melted. Add heavy cream and mix until smooth.
Return chicken to the skillet, spoon sauce over the top, and simmer for 3–5 more minutes.
Garnish with chopped parsley or chives. Serve hot.
Notes
Substitute boneless chicken thighs for extra tenderness.
Add white wine with the broth for added depth.
Stir in mushrooms or spinach for a heartier version.
Use milk and a cornstarch slurry if you don’t have cream.
Serve with pasta, mashed potatoes, or rice for a complete meal.
Store leftovers in the fridge for up to 3 days and reheat gently with a splash of broth or cream.
