Boursin Chicken

Make this easy Boursin Chicken with tender chicken cutlets simmered in a creamy garlic herb cheese sauce. It’s a one-skillet dinner that goes from the stove to table in about 17 minutes.

Flavor: Rich and creamy with a savory garlic-and-herb finish.
Skill Level: Beginner-friendly and made in one skillet for easy cleanup.
Recommended Tools: A large skillet helps the chicken brown instead of steaming. An instant read thermometer should read 165°F at the thickest part.
Serving Suggestions: Serve over pasta, mashed potatoes, or rice, with green beans or a simple green salad.

chicken , butter , oil , broth , garlic , boursin cheese , salt and pepper with labels to make Boursin Chicken

The Basics for Boursin Chicken

Chicken: Cutlets or boneless skinless chicken breasts sliced into thin cutlets work best because they cook quickly and stay tender. Boneless, skinless chicken thighs also work, but plan for a few extra minutes of cook time.
Boursin: Garlic & Fine Herbs is the classic for this recipe, but any flavor works. Shallot and Chive and Caramelized Onion are great options.
Variations: Add sliced mushrooms to the skillet after the chicken comes out, then continue with the sauce. Stir in fresh spinach at the end just until wilted. Sun-dried tomatoes are great stirred into the finished sauce.

Stir together 8 ounces of cream cheese with ¼ cup of butter, then mix in garlic and herbs like chopped parsley and chives (or an Italian Seasoning Blend). Let it chill for up to 24 hours so the flavors combine. Season to taste with salt and pepper.

adding garlic to pan after taking chicken out to make Boursin Chicken

If slicing cutlets from chicken breasts, keep them an even thickness so they cook at the same rate.
Deglazing the pan in Step 4 lifts the browned bits (the fond) from the pan and adds big flavor to the Boursin sauce.
If the sauce looks separated, remove it from the heat and whisk until smooth, then warm gently.
If the sauce looks too thick, whisk in a splash of chicken broth. If it looks too thin, simmer 1 to 2 minutes longer before returning the chicken.

plated Boursin Chicken with pan full in background

Leftovers?

Store leftover Boursin chicken with the creamy sauce in an airtight container in the refrigerator for up to 4 days. Freeze portions in freezer bags for up to 2 months, and thaw in the fridge until ready to reheat.

Reheat the sauce on the stovetop with a splash of milk to loosen it. Add the chicken, cover, and heat just until warmed through so it stays tender and juicy.

More Easy Chicken Entrees

Did you make this Boursin Chicken? Leave a comment and a rating below.

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 5 minutes

Cook Time 12 minutes

Total Time 17 minutes

Season chicken with salt and pepper.
Heat olive oil in a skillet over medium-high heat. Add the chicken and cook 3-4 minutes per side or until browned and cooked through (cook in batches if using a smaller skillet). Remove and cover to keep warm.
Add butter to the skillet. Stir in garlic and cook 30 seconds or just until fragrant.
Add the chicken broth and scrape up any browned bits. Simmer 2 to 3 minutes.
Stir in Boursin cheese and break it up with a spoon, whisking until melted and smooth.
Return chicken to the skillet and spoon sauce over the top. Simmer 2 to 3 minutes.
Garnish with parsley if using. Serve over mashed potatoes, pasta, or rice.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Chicken, Dinner, Entree

Cuisine American

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