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Boursin Chicken

Boursin chicken delivers golden seared chicken breasts in a creamy herb cheese sauce made smooth by melting Boursin into broth and wine. Garlic-herb flavor coats each piece into a glossy, fragrant pool finished 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
  • 4 boneless skinless chicken breasts
  • 0.5 tsp salt
  • 0.5 tsp pepper
  • 1 tsp garlic powder
  • 2 tbsp olive oil
Sauce
  • 3 garlic cloves, minced
  • 0.5 cup dry white wine or chicken broth
  • 1 cup chicken broth
  • 1 package (5.2 oz) Boursin garlic and herb cheese
  • 0.5 cup heavy cream
  • 1 tsp fresh thyme leaves
  • 0.25 fresh thyme for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Pat chicken breasts dry, then season evenly with salt, pepper, and garlic powder. Heat olive oil in a large skillet over medium-high heat until shimmering.
  2. Add chicken breasts and sear for 5-6 minutes per side, turning once, until deep golden and cooked through. Cook until internal temperature reaches 165°F, then remove to a plate.
Make the creamy Boursin herb sauce
  1. In the same pan, add minced garlic and cook for 30 seconds until fragrant. Immediately deglaze with white wine and cook for 2 minutes, scraping up browned bits.
  2. Pour in chicken broth and bring to a simmer, then reduce heat to maintain a gentle simmer. Add Boursin cheese and stir until completely melted and smooth.
  3. Stir in heavy cream and fresh thyme leaves. Simmer for 3-4 minutes, stirring, until the sauce thickens slightly and looks glossy.
Finish and serve
  1. Return chicken breasts to the pan and spoon the Boursin sauce over each piece. Let the chicken warm in the sauce for about 1 minute until the coating clings.
  2. Garnish with fresh thyme and serve over mashed potatoes or pasta. Visual cue: you should see a thick, glistening pool of sauce around each breast with thyme flecks throughout.

Notes

Pro tip: keep the chicken in the sauce only briefly after returning it—longer cooking can thin the cream sauce. Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently on the stovetop to avoid breaking the sauce. Freezing is not recommended due to sauce texture. For a lighter swap, use half-and-half instead of heavy cream and simmer just until warmed.