Chicken with Boursin Sauce with Garlic and Fine Herbs Recipe is one of those dishes that feels fancy but comes together in a snap. If you love the idea of tender chicken breasts enveloped in a luxuriously creamy, herby garlic sauce, this recipe will quickly become your go-to. Perfect for weeknight dinners when you want something special without the fuss, or a cozy Sunday meal to impress family and friends. The rich Boursin cheese sauce, loaded with garlic and fine herbs, makes every bite melt in your mouth—trust me, it’s comfort food elevated.
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What Makes This So Good
This Chicken with Boursin Sauce with Garlic and Fine Herbs Recipe strikes the perfect balance between indulgence and ease, giving you a restaurant-quality dish without hours in the kitchen.
- Big Flavor, Minimal Fuss: Using Boursin cheese in the sauce adds an instant depth of garlic and herbs, making the sauce rich and creamy with hardly any effort.
- Family-Friendly: Mild yet flavorful, this dish pleases kids and adults alike—no tricky ingredients or overwhelming spices.
- Simple Ingredients: You probably have everything on hand already: chicken, olive oil, cream, broth, and that signature Boursin cheese.
- Works Any Night: Ready in just about 30 minutes, this meal fits beautifully into busy weeknights or casual weekend dinners.
Ingredient Guide
Picking the right ingredients is key to nailing your Chicken with Boursin Sauce with Garlic and Fine Herbs Recipe. Here’s what you want to look out for and how to prep each element for the best results.
- Boneless, Skinless Chicken Breasts: Choose evenly sized breasts for uniform cooking. If they’re thick, consider pounding them gently or slicing horizontally for faster, even browning.
- Boursin Cheese: This herbed, creamy cheese is the star. Grab the garlic and fine herbs flavor for that unbeatable combo—it's what makes the sauce sing.
- Heavy Cream: Use full-fat for the richest, silkiest sauce texture that clings beautifully to the chicken.
- Chicken Broth: Homemade or a good-quality store-bought version adds savory depth. Low-sodium is best so you can control saltiness.
- Olive Oil: A neutral, mild olive oil helps get a crisp golden sear on your chicken without overpowering flavors.
- Fresh Herbs (Parsley and Chives): Freshness here brightens everything up at the end—chop finely for a lovely visual and fresh hit.
- Salt & Pepper: Don’t underestimate these basics! They bring out the fullest flavor in chicken and the sauce.
Quick Reminder: Full measurements and timing are laid out in the recipe card below—no need to guess or stress!
How to Make Chicken with Boursin Sauce with Garlic and Fine Herbs Recipe
Step 1 — Prep & Ready
Start by patting your chicken breasts dry with paper towels—this helps achieve those golden, crispy edges we all love. Season each side generously with salt and pepper. Meanwhile, preheat your skillet over medium-high heat to get it beautifully hot; you’ll know it's ready when a drop of water sizzles and evaporates instantly. Having everything prepped before you start cooking really smooths the process, so measure out your broth, cream, and Boursin ahead of time.
Step 2 — Cook with Confidence
Place your chicken breasts in the hot olive oil, being careful not to overcrowd the pan. You’ll want about 6 to 7 minutes per side—no peeking too often, so the chicken gets that lovely golden crust that locks in juices. You'll notice a cozy aroma starting to fill your kitchen—the garlic and herbs from the Boursin-inspired sauce are waiting! Once the chicken is cooked through, remove it and set aside.
Now, in the same skillet, pour in the chicken broth to deglaze. Use a wooden spoon to gently scrape up all those flavorful brown bits stuck to the pan—that’s pure gold for your sauce. Next, add the Boursin cheese and heavy cream, stirring continuously over medium heat. Watch as the sauce thickens into a smooth, creamy blanket the chicken will soon dive into.
Step 3 — Finish & Serve
Slide the chicken back into the skillet, coating each piece with that dreamy Boursin sauce. Let it heat through for a couple of minutes—this is where flavors meld together perfectly. Taste and adjust seasoning if needed; sometimes a little extra pepper or a pinch more salt makes all the difference. Finally, sprinkle freshly chopped parsley and chives on top—this pop of green freshens the rich sauce visually and gives a light herbal lift to every bite.
Extra Helpful Tips
I’ve made this Chicken with Boursin Sauce with Garlic and Fine Herbs Recipe plenty of times, and here are a few little tricks to keep it foolproof and fabulous.
- Watch for This Sign: When the chicken releases easily from the pan, it’s ready to flip—don’t force it or you’ll lose that nice crust.
- Temperature Trick: Use medium-high heat to sear, then lower to medium when adding the sauce to avoid curdling the cream.
- Prep-Ahead Option: You can season the chicken and measure out the sauce ingredients in advance to save time on busier days.
- Avoid This Common Mistake: Don’t rush the sauce stirring—slowly melting the Boursin ensures a lusciously smooth texture without lumps.
Serve & Enjoy
Easy Enhancements
If you want to elevate this Chicken with Boursin Sauce with Garlic and Fine Herbs Recipe, try adding a squeeze of fresh lemon juice right at the end for brightness. Toasted pine nuts or slivers of sautéed mushrooms can add texture and earthiness. A sprinkle of freshly cracked black pepper or a dash of smoked paprika can give exciting flavor layers without complicating the dish.
Tasty Pairings
This dish goes wonderfully with a crisp green salad or buttery mashed potatoes that soak up the sauce. For veggies, think steamed asparagus, roasted Brussels sprouts, or garlic green beans. If you’re craving carbs, some crusty bread or even a simple risotto makes for a balanced plate. As for drinks, a chilled Sauvignon Blanc or light Pinot Noir complements the creamy, herby flavors beautifully.
Quick Plating Tips
Serve your chicken nestled in a shallow pool of that silky Boursin sauce, and don’t forget the fresh herb garnish for a pop of color. Drizzle a little extra virgin olive oil or a few drops of balsamic reduction around the edges of the plate for a restaurant-style touch. A lemon wedge on the side is both pretty and practical for those who love a citrusy zing.
Store, Freeze & Reheat
Fridge Storage
Leftovers should be stored in an airtight container in the refrigerator and are best enjoyed within 3 days. You might notice the sauce thickens as it chills—simply warm gently and stir in a splash of broth or cream to loosen it back up before serving.
Freezer Friendly?
This recipe can freeze well if you separate the chicken and sauce in containers. Freeze the sauce in a small container on its own to prevent textural changes. Thaw in the fridge overnight and reheat gently on the stovetop to avoid curdling or separation.
Reheat Like New
To reheat, warm the chicken slowly in a skillet over low heat, spooning extra sauce on top to keep it moist. Avoid the microwave if you can—it can make the sauce rubbery or separate. If using a microwave, heat in short bursts at low power, stirring the sauce in between.
Chicken with Boursin Sauce with Garlic and Fine Herbs Recipe FAQs
Absolutely! Boneless, skinless thighs work great and add even more tenderness. Just adjust the cooking time, as thighs may take a minute or two longer to cook through.
If Boursin is unavailable, cream cheese mixed with garlic powder and dried herbs can be a decent substitute, though the flavor won’t be as vibrant. Soft goat cheese with herbs is another tasty option.
Unfortunately, no. This recipe relies heavily on dairy from both the Boursin cheese and heavy cream. For dairy-free alternatives, you’d have to use plant-based substitutes and adjust the recipe accordingly.
The easiest is using a meat thermometer; the internal temperature should reach 165°F (75°C). If you don’t have one, cut into the thickest part—the juices should run clear and the meat opaque, not pink.
Final Flavor Thoughts
I hope you enjoy making this Chicken with Boursin Sauce with Garlic and Fine Herbs Recipe as much as I do—it's one of those comforting yet elegant dishes that makes any dinner feel special. Don’t hesitate to tinker with herbs or sides to make it your own, and if you do, come back and share! A star rating or comment means the world and helps other food lovers discover this gem. Happy cooking!
Print📖 Recipe
Chicken with Boursin Sauce with Garlic and Fine Herbs Recipe
Tender boneless chicken breasts cooked to golden perfection and smothered in a rich, creamy Boursin cheese sauce infused with garlic and fine herbs. This elegant skillet dish is quick to prepare and perfect for a comforting weeknight dinner or special occasion.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: French
Ingredients
Chicken
- 4 boneless, skinless chicken breasts
- Salt and pepper to taste
- 2 tablespoons olive oil
Sauce
- 1 cup Boursin cheese (Garlic and Fine Herbs flavor)
- ½ cup heavy cream
- ½ cup chicken broth
Garnish
- Fresh parsley, chopped
- Fresh chives, chopped
Instructions
- Season the chicken: Pat the chicken breasts dry and season both sides generously with salt and pepper to enhance the flavor.
- Sear the chicken: Heat olive oil in a large skillet over medium-high heat. Add the chicken breasts and cook for 6 to 7 minutes on each side until they develop a golden brown crust and are cooked through. Remove the chicken from the skillet and set aside.
- Prepare the sauce: In the same skillet, pour in the chicken broth and bring it to a gentle simmer, scraping up any browned bits stuck to the bottom of the pan to add depth of flavor.
- Add cheese and cream: Stir in the Boursin cheese and heavy cream, whisking until the sauce is smooth and fully combined.
- Reheat chicken in sauce: Return the chicken breasts to the skillet, spoon the creamy sauce over them, and let everything heat through together for a couple of minutes to meld flavors.
- Garnish and serve: Sprinkle chopped fresh parsley and chives over the chicken before serving to add freshness and a pop of color.
Notes
- For an extra touch, serve this dish with mashed potatoes or steamed vegetables to soak up the delicious sauce.
- Make sure not to overcook the chicken to keep it juicy and tender inside.
- You can substitute Boursin with a similar herbed creamy cheese if not available.
- Adjust the seasoning after adding the sauce to balance saltiness as needed.
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