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Boursin Chicken

Boursin chicken is a French-American skillet dinner where golden seared chicken breasts melt into a glossy Boursin garlic-and-herb sauce. The sauce stays creamy and smooth from gentle simmering with white wine, thyme, and garlic.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: French-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

chicken breasts
  • 4 boneless skinless chicken breasts Pat dry before seasoning for better browning.
  • 0.25 tsp Salt To taste.
  • 0.25 tsp pepper To taste.
  • 0.25 tsp garlic powder To taste.
  • 2 tbsp olive oil For searing.
creamy boursin herb sauce
  • 3 garlic Minced (3 cloves).
  • 0.5 cup dry white wine or chicken broth Use either; add after to deglaze.
  • 1 cup chicken broth For simmering the sauce base.
  • 1 can (5.2 oz) Boursin garlic and herb cheese Stir until fully melted and smooth.
  • 0.5 cup heavy cream Adds richness and thickness.
  • 1 tsp fresh thyme leaves Stir into the sauce.
  • 0.1 fresh thyme Garnish.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the chicken breasts with salt, pepper, and garlic powder to taste. Heat olive oil in a large skillet over medium-high heat and sear chicken for 5-6 minutes per side until golden and internal temperature reaches 165°F, then remove.
Build the garlic-herb pan sauce
  1. Add minced garlic to the same pan and cook for 30 seconds. Pour in the dry white wine or chicken broth to deglaze, then cook for 2 minutes to reduce slightly.
  2. Pour in chicken broth and bring to a simmer. Add Boursin garlic and herb cheese and stir until completely melted and smooth.
  3. Stir in heavy cream and fresh thyme leaves. Simmer for 3-4 minutes until the sauce thickens slightly.
Finish and serve
  1. Return the chicken to the pan and spoon the Boursin sauce over each breast. Garnish with fresh thyme and serve over mashed potatoes or pasta.

Notes

For the smoothest, glossy sauce, keep the heat at a gentle simmer once the Boursin is added—avoid boiling so it stays silky. Store leftovers in the refrigerator up to 3 days; reheat in a skillet over low heat until warmed through. Freezing isn’t recommended because the cream can separate. If you want a lighter option, use half-and-half instead of heavy cream (the sauce will be thinner but still flavorful).