Name: Chicken in Boursin Garlic Herb Cream Sauce Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: French-Inspired
Ingredients: 4 boneless, skinless chicken breasts; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 tablespoons olive oil; 3 cloves garlic, minced; 1 cup chicken broth; 1 package (5.2 ounces) Boursin Garlic & Fine Herbs cheese; 1/2 cup heavy cream; 1 teaspoon Dijon mustard; 2 tablespoons fresh parsley, chopped

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If you’re looking to impress at dinnertime without an ounce of fuss, Chicken in Boursin Garlic Herb Cream Sauce is about to become your favorite go-to. This dish is rich, creamy, and absolutely packed with flavor from the beloved Boursin cheese. It’s a French-inspired comfort meal that feels fancy, but is so simple and speedy you’ll find yourself craving it any day of the week. The luscious sauce perfectly coats juicy chicken breasts, making it a hit with both adults and kids. Whether you’re pulling off a dinner party or surviving a Tuesday night, Chicken in Boursin Garlic Herb Cream Sauce brings the wow factor to your table!

Chicken in Boursin Garlic Herb Cream Sauce Recipe - Recipe Image

Ingredients You’ll Need

The ingredient list for Chicken in Boursin Garlic Herb Cream Sauce is wonderfully short, but every element is purposeful. From the fresh parsley’s burst of color to the creamy Boursin, each component builds a little more magic into this dreamy skillet supper.

Chicken breasts: Choose boneless, skinless for quick cooking and a lean, meaty bite.
Salt: Just the right amount to season the chicken and bring out all the flavors.
Black pepper: A gentle kick that balances the creaminess of the sauce.
Olive oil: Gives a golden sear and subtle fruity note to your chicken.
Garlic: Fresh cloves make the kitchen smell amazing and add real punch to the sauce.
Chicken broth: Deglazes the pan and creates a flavorful, savory base for the sauce.
Boursin Garlic & Fine Herbs cheese: The star of the show, this gives the sauce its signature herby, garlicky creaminess.
Heavy cream: Adds that crave-worthy silkiness and richness we love.
Dijon mustard: Brings depth and a hint of tang to round everything out.
Fresh parsley: Just a sprinkle for brightness, color, and a fresh finish.

How to Make Chicken in Boursin Garlic Herb Cream Sauce

Step 1: Season and Sear the Chicken

Start by patting your chicken breasts dry, then season them generously on both sides with salt and pepper. Heating olive oil in a large skillet over medium-high heat, sear the chicken for 4 to 5 minutes per side. When it’s beautifully golden and cooked through (aim for an internal temp of 165°F), set it aside and get ready for some sauce magic!

Step 2: Sauté the Garlic

In the same skillet (no need to clean, those browned bits are pure flavor), toss in your minced garlic. Give it a quick 30-second sauté until it smells mouthwatering — don’t let it burn. This is where the foundation of your Chicken in Boursin Garlic Herb Cream Sauce starts to take shape.

Step 3: Build the Creamy Sauce

Now pour in your chicken broth, scraping up the golden bits from the pan with a wooden spoon. Turn the heat down to medium-low and add the whole package of Boursin cheese, the heavy cream, and Dijon mustard. Whisk it all together until the sauce is fabulously smooth, creamy, and flecked with herbs.

Step 4: Return Chicken and Simmer

Gently nestle your cooked chicken breasts back into the skillet, spooning that irresistible sauce all over the top. Let everything simmer together for 2 to 3 minutes so the chicken soaks up every bit of flavor and everything is piping hot.

Step 5: Garnish and Serve

Last but never least, sprinkle fresh chopped parsley over the skillet. It’s an instant upgrade for looks and taste. Now you’re ready to serve up your Chicken in Boursin Garlic Herb Cream Sauce with pride!

How to Serve Chicken in Boursin Garlic Herb Cream Sauce

Garnishes

The simplest way to make this dish shine is with a generous shower of fresh parsley, but you can add shaved Parmesan or a dash of cracked black pepper for extra pizzazz. A sprinkle of lemon zest or a few thyme leaves also gives a lovely aromatic boost.

Side Dishes

This luxurious chicken begs for something to soak up all that sauce! Creamy mashed potatoes, a bed of al dente pasta, or rice are perfect. Roasted green beans, asparagus, or even sautéed spinach make excellent lighter companions that balance the richness of the Chicken in Boursin Garlic Herb Cream Sauce.

Creative Ways to Present

Try slicing the chicken and fanning it over pasta for a gorgeous restaurant-style plate, or serve family-style in the skillet with a big spoon for everyone to dig in. For a party twist, cube the chicken and skewer for small plates, drizzling sauce over each piece for bite-sized bliss.

Make Ahead and Storage

Storing Leftovers

If you end up with extra Chicken in Boursin Garlic Herb Cream Sauce, tuck it away in an airtight container in the fridge. The sauce will thicken a bit as it cools, but it’ll keep beautifully for up to 3 days and tastes even better after a nap in the fridge.

Freezing

Because this sauce is cream-based, freezing can change the texture a little, but it’s absolutely doable. Let the chicken and sauce cool completely, then store in freezer-safe containers for up to 2 months. Thaw overnight in the refrigerator before reheating.

Reheating

Warm your chicken gently in a skillet over low heat, adding a splash of broth or cream to restore the sauce’s silky texture. Microwave reheating works for quick lunches, just do short bursts and stir often to keep the sauce creamy and prevent the chicken from drying out.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are just as delicious in this recipe and bring extra juiciness and flavor. Just adjust the cooking time – thighs may need a few extra minutes to cook through.

Is there a lighter alternative to heavy cream?

For a lighter twist on Chicken in Boursin Garlic Herb Cream Sauce, you can swap heavy cream for half-and-half or whole milk, though the sauce will be slightly less rich. Greek yogurt (added off-heat so it doesn’t curdle) can also work in a pinch.

What’s the best way to tell if the chicken is cooked?

The most reliable way is to use an instant-read thermometer; chicken is done when it reaches 165°F (74°C) at the thickest part. If you cut into the meat and the juices run clear, that’s another good sign it’s ready to go.

Can I make Chicken in Boursin Garlic Herb Cream Sauce ahead of time?

You can absolutely prep ahead! Sear the chicken and make the sauce as directed, then cool and store in the fridge. When ready to serve, gently reheat everything together and finish with fresh parsley for the best flavor.

Is Boursin cheese gluten-free?

Yes, Boursin Garlic & Fine Herbs cheese is gluten-free, making this dish a fantastic creamy, flavorful option for anyone avoiding gluten.

Final Thoughts

This Chicken in Boursin Garlic Herb Cream Sauce is comfort food in its finest form, blending effortless elegance with bold, dreamy flavors. If you’re ready for a skillet supper that steals the show and brings smiles to every table, give this recipe a try – I promise you’ll fall in love at first bite!

Chicken in Boursin Garlic Herb Cream Sauce Recipe

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4.9 from 14 reviews

Author: admin
Total Time: 30 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

Indulge in a decadent yet simple-to-make Chicken in Boursin Garlic Herb Cream Sauce that will elevate your weeknight dinner game. Tender chicken breasts are seared to perfection and then smothered in a luxurious sauce made with Boursin cheese, creating a dish that is rich in flavor and sure to impress.

Ingredients

Scale

Ingredients:

4 boneless, skinless chicken breasts
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
3 cloves garlic, minced
1 cup chicken broth
1 package (5.2 ounces) Boursin Garlic & Fine Herbs cheese
1/2 cup heavy cream
1 teaspoon Dijon mustard
2 tablespoons fresh parsley, chopped

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Instructions

Season chicken breasts: Season chicken breasts with salt and pepper.
Sear chicken: Heat olive oil in a large skillet over medium-high heat. Sear chicken for 4–5 minutes per side until golden and cooked through (internal temperature 165°F / 74°C). Remove chicken from skillet and set aside.
Sauté garlic: In the same skillet, add garlic and sauté for 30 seconds until fragrant.
Prepare sauce: Pour in chicken broth, scraping up any browned bits. Reduce heat to medium-low and stir in Boursin cheese, heavy cream, and Dijon mustard. Whisk until smooth and creamy.
Combine chicken and sauce: Return chicken to the skillet, spoon sauce over the top, and simmer for 2–3 minutes until heated through.
Garnish and serve: Garnish with fresh parsley before serving.