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Boursin Chicken

Boursin chicken features golden seared chicken breasts simmered in a luxuriously creamy Boursin garlic-and-herb sauce. The result is a glossy, fragrant pool of cheese that turns smooth and thickly spoonable with fresh thyme and cracked pepper.
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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: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken and seasoning
  • 4 boneless skinless chicken breasts Pat dry for better browning.
  • 0.5 tsp salt To taste.
  • 0.5 tsp pepper To taste; for visible cracked flavor.
  • 1 tsp garlic powder To taste.
  • 2 tbsp olive oil For searing.
Creamy garlic-herb Boursin sauce
  • 3 garlic Minced, cloves.
  • 0.5 cup dry white wine or chicken broth Use what you prefer; deglazes and adds flavor.
  • 1 cup chicken broth For the simmering base.
  • 1 package (5.2 oz) Boursin garlic and herb cheese Melt into a smooth sauce.
  • 0.5 cup heavy cream Stirs in after cheese melts.
  • 1 tsp fresh thyme leaves For the sauce.
  • 1 fresh thyme Extra for garnish.

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the chicken breasts with salt, pepper, and garlic powder, ensuring the surface looks evenly coated. Heat olive oil in a large skillet over medium-high heat until shimmering, then add chicken and sear 5-6 minutes per side until deep golden and the internal temperature reaches 165°F; remove to a plate.
Build the garlic wine broth and melt the cheese
  1. Lower heat slightly and cook the minced garlic in the same pan for 30 seconds, stirring until fragrant. Add the white wine (or chicken broth) to deglaze and cook 2 minutes, scraping up browned bits.
  2. Pour in chicken broth and bring to a simmer, then add the Boursin cheese and stir until completely melted and smooth. Keep the mixture at a gentle simmer to help the sauce emulsify.
Thicken and finish with herbs
  1. Stir in the heavy cream and thyme, then simmer 3-4 minutes until the sauce thickens slightly and looks glossy. If it reduces too fast, add a splash of chicken broth.
  2. Return the chicken to the pan and spoon the Boursin sauce over each breast, letting it coat the top and edges. Garnish with fresh thyme and serve over mashed potatoes or pasta.

Notes

Pro tip: Pat the chicken dry and don’t move it during the first sear—golden browning makes the sauce taste richer. Refrigerate leftovers in an airtight container up to 3 days; reheat gently to avoid breaking the creamy sauce. Freezing is not recommended for best texture. If you want a lighter option, use half-and-half instead of heavy cream (the sauce stays creamy but may thicken slightly less).