Easy Creamy Boursin Chicken Recipe

There’s something magical about a dish that’s both incredibly easy to make and feels restaurant-worthy. That’s exactly what this creamy Boursin chicken is. It’s rich, comforting, and packed with garlicky, herby goodness. Plus, it all comes together in one pan in under 30 minutes—perfect for busy weeknights or when you just want something cozy without the fuss.

this RECIPE

My first time making Boursin chicken (and how I fell in love with it)

I still remember the first time I made this dish. It was one of those nights when I had chicken in the fridge, but absolutely no motivation to make anything complicated. I started digging through my fridge and found a lonely package of Boursin cheese tucked away in the back. I figured, why not? Melted cheese makes everything better.

What I didn’t expect was how ridiculously creamy and flavorful it would turn out. The garlic and herbs in the Boursin melted into the sauce like magic, blending perfectly with the chicken broth and heavy cream. I stood over the stove, spooning extra sauce over my chicken before even plating it. My husband walked in, took one whiff, and immediately asked, “What is that? It smells amazing.”

From that night on, this dish became a regular in our home. I’ve made little tweaks here and there, but the core of the recipe remains the same—simple ingredients, one pan, and the kind of creamy, dreamy sauce you’ll want to eat with a spoon.

A little background on Boursin cheese

Boursin cheese has been a favorite in France since 1957, when François Boursin first created this rich, spreadable cheese packed with garlic and herbs. It’s often found on cheese boards, but it also melts beautifully into sauces, making it a secret weapon for quick, flavorful meals. Unlike other cheeses, it has a light, whipped texture that helps it blend effortlessly into a creamy base. While the classic garlic and fine herbs version is the most popular, you can find other flavors like shallot & chive or black pepper—both of which work beautifully in this recipe.

What you need to make this dish

The star ingredients (and some swaps if needed)

• Chicken breasts – Boneless, skinless chicken breasts are great, but chicken thighs work just as well (and stay extra juicy).
• Boursin cheese – The garlic and fine herbs variety is perfect here, but you can swap in another soft, herbed cheese like Alouette or even a mix of cream cheese and fresh herbs in a pinch.
• Heavy cream – Adds richness and helps create that ultra-creamy sauce. If you’re out, half-and-half works, though the sauce will be slightly thinner.
• Chicken broth – Brings depth to the sauce. You can substitute vegetable broth or even white wine for extra flavor.
• Olive oil or butter – Both work well for searing the chicken, but butter gives it a slightly richer taste.
• Smoked paprika (optional) – Adds a subtle smoky depth that pairs beautifully with the creamy sauce.
• Fresh parsley – A sprinkle at the end brightens up the dish and adds a fresh contrast to the rich sauce.

The kitchen tools you’ll need

• Large skillet – A heavy-bottomed pan, like a cast-iron or stainless steel skillet, is perfect for getting a good sear on the chicken.
• Tongs – Makes flipping the chicken easier without losing that golden-brown crust.
• Wooden spoon – Helps scrape up all those flavorful bits when deglazing the pan.
• Instant-read thermometer – Not required, but super helpful to ensure the chicken is cooked to a safe 165°F without drying out.

Step-by-step: how to make creamy Boursin chicken

1. Season and sear the chicken

Start by patting the chicken breasts dry (this helps them sear better). Season both sides with salt, pepper, and smoked paprika if you’re using it. Heat your skillet over medium-high heat and add the olive oil or butter. Once hot, sear the chicken for about 4-5 minutes per side, until golden brown. The inside doesn’t need to be fully cooked yet—you’ll finish it in the sauce. Remove the chicken and set it aside.

2. Make the creamy Boursin sauce

Lower the heat to medium. Pour in the chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pan (that’s where the flavor is!). Stir in the heavy cream and the Boursin cheese, breaking it up as you go. Keep stirring until the cheese is fully melted and the sauce is smooth.

3. Simmer the chicken in the sauce

Return the chicken breasts to the skillet, nestling them into the sauce. Let them simmer for about 8-10 minutes, spooning some sauce over them occasionally. Once the internal temperature reaches 165°F, they’re done. If the sauce gets too thick, add a splash of broth to loosen it up.

4. Serve and enjoy

Sprinkle with fresh parsley, and you’re ready to dig in! Serve it over pasta, rice, or with some roasted veggies to soak up that luscious sauce.

Fun ways to tweak this recipe

• Make it low-carb – Swap the heavy cream for full-fat coconut milk and serve it with cauliflower rice or zucchini noodles.
• Turn it into a pasta dish – Slice the chicken after cooking and toss it with fettuccine and extra sauce.
• Go spicy – Add a pinch of red pepper flakes for a little heat.
• Make it vegetarian – Replace the chicken with sautéed mushrooms and spinach for a creamy, meat-free option.
• Try a different cheese – While Boursin is the star, goat cheese or a mix of cream cheese and parmesan also work beautifully.

Serving and presentation tips

This dish looks gorgeous with a sprinkle of fresh parsley and a little cracked black pepper on top. Serve it over mashed potatoes for ultimate comfort, or pair it with crusty bread to soak up every drop of sauce. Roasted asparagus or garlic green beans make a great side, balancing out the richness.

What to drink with Boursin chicken?

A crisp white wine like Sauvignon Blanc or Chardonnay pairs beautifully, cutting through the creamy sauce. If you prefer red, go for something light like Pinot Noir. Not a wine drinker? A lemon-infused sparkling water or even a simple iced tea works just as well.

Storing and reheating tips

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or cream to loosen up the sauce. The microwave works too—just heat in short bursts and stir in between. Freezing isn’t ideal since the sauce may separate, but if you do, stir well when reheating.

Adjusting for different serving sizes

If you’re cooking for two, just halve everything. If feeding a crowd, double the recipe but use a larger pan to avoid overcrowding. The sauce scales easily—just keep an eye on consistency and adjust broth or cream as needed.

Common questions

1. Can I use frozen chicken?
Yes! Just thaw it completely first for even cooking.

2. What if I don’t have Boursin?
Try cream cheese mixed with garlic powder and dried herbs—it won’t be identical but still delicious.

3. How do I know when the chicken is done?
Use an instant-read thermometer. It should reach 165°F in the thickest part.

4. Can I make this ahead of time?
Yes! The flavors develop even more if made a few hours ahead. Just reheat gently before serving.

5. What’s the best pasta to serve with this?
Fettuccine or penne work great because they hold onto the sauce well.

Ready to try it?

Give this creamy Boursin chicken a go and let me know how you like it! If you make any tweaks, I’d love to hear about them. Happy cooking!

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