Chicken with Boursin Sauce with Garlic and Fine Herbs – An Easy Dinner Recipe to Impress

Introduction

Looking for a quick and elegant dinner that feels restaurant-worthy but takes just 30 minutes? Chicken with Boursin sauce is your answer. This creamy, herb-forward dish pairs pan-seared chicken breasts with a silky, garlic-and-herb cheese sauce made from beloved Boursin cheese — a French classic known for its luxurious texture and rich flavor.

The result is a comforting yet refined main course that’s perfect for date nights, dinner parties, or weeknight meals when you want something special without spending hours in the kitchen. The garlicky, herbaceous cream sauce melts around juicy chicken, making every bite velvety, savory, and unforgettable.

Ingredients Overview

This recipe keeps it simple with accessible ingredients that shine through proper technique. Quality matters, especially when you’re letting a few stars carry the flavor.

Chicken Breasts

Boneless, skinless chicken breasts are the perfect blank canvas for the creamy Boursin sauce.

• Pound them to even thickness for even cooking
• Season generously with salt, pepper, and garlic powder
• Optional: use boneless chicken thighs for a juicier result

Boursin Cheese

This French cheese spread is the soul of the sauce. Choose:

• Boursin Garlic & Fine Herbs – the most classic, creamy, and flavorful option
• It melts beautifully into a sauce with minimal work
• You’ll need one standard 5.2 oz package

Cream

A small amount of heavy cream or half-and-half helps create a pourable, velvety sauce.

• Use heavy cream for the richest results
• Half-and-half is a lighter alternative
• Avoid milk — it may curdle or thin the sauce too much

Broth

Chicken broth adds depth and prevents the sauce from being overly heavy.

• Use low-sodium chicken broth
• Vegetable broth can also work in a pinch

Aromatics & Seasoning

You only need a few extra touches:

• Garlic – fresh minced for added punch
• Butter or olive oil – for browning the chicken
• Salt & pepper – to season as you go
• Optional: fresh thyme or parsley for garnish and brightness

Step-by-Step Instructions

1. Prepare the Chicken

• Pound 2–3 chicken breasts to even thickness (~½ inch).
• Season both sides with salt, pepper, and garlic powder.

2. Sear the Chicken

In a large skillet over medium-high heat, melt:

• 1 tbsp olive oil + 1 tbsp butter

Add the chicken breasts and sear for 4–5 minutes per side, or until golden and cooked through (internal temp 165°F). Remove and set aside on a plate. Tent with foil.

3. Deglaze and Build the Sauce

Reduce heat to medium. To the same skillet, add:

• 1 minced garlic clove
• Optional: splash of white wine or extra broth to deglaze

Sauté for 30 seconds, scraping up browned bits.

Pour in:

• 1/2 cup chicken broth
• 1/2 cup heavy cream

Bring to a gentle simmer.

4. Add the Boursin

Crumble in:

• 1 (5.2 oz) package Boursin Garlic & Fine Herbs cheese

Stir gently until fully melted and smooth. Let simmer 2–3 minutes until slightly thickened.

Taste and adjust with salt, pepper, or a squeeze of lemon juice if desired.

5. Return the Chicken

Add the seared chicken back to the pan. Spoon sauce over the top and simmer for 2–3 more minutes to reheat and marry the flavors.

6. Finish and Serve

Garnish with:

• Chopped fresh parsley
• Cracked black pepper
• Extra herbs (like thyme or tarragon)

Serve hot with your favorite sides — this dish is all about the sauce.

Tips, Variations & Substitutions

Tips for Best Results

• Don’t skip pounding the chicken — it ensures even cooking.
• Let the sauce simmer gently — not boil — to stay smooth.
• Scrape up the brown bits after searing — that’s where the flavor lives!

Flavor Variations

• Mushroom Boursin Sauce: Add sautéed mushrooms before the cream.
• Spinach Boursin Chicken: Stir in a handful of baby spinach with the sauce.
• White wine version: Deglaze with dry white wine for added acidity.

Substitutions

• Swap chicken breasts with thighs, pork chops, or salmon fillets
• Use Boursin Shallot & Chive or Black Pepper flavors for variation
• Dairy-free? Try a garlic herb vegan cheese spread (texture may vary)

Serving Ideas & Occasions

This Boursin chicken dish is ideal for:

• Date night dinners with a glass of white wine
• Entertaining guests — easy, but looks gourmet
• Comfort meals after a long day

Pair with:

• Creamy mashed potatoes or garlic butter rice
• Steamed green beans, asparagus, or roasted Brussels sprouts
• A fresh arugula salad with lemon vinaigrette for balance

Nutritional & Health Notes

This dish is:

• High in protein
• Rich and satisfying, perfect for low-carb or keto-friendly diets
• Easily portion-controlled — the sauce adds flavor, so you can keep portions lean

Per serving (based on 4 servings):

• Calories: ~400–450
• Protein: ~35g
• Fat: ~28g
• Carbs: ~6–8g
• Fiber: 0–1g

To lighten it up, use half-and-half instead of heavy cream or serve with roasted vegetables instead of starches.

FAQs

Q1: Can I make Boursin chicken ahead of time?

A1: Yes — sear the chicken and make the sauce, then store separately. Reheat together in a skillet on low to prevent the sauce from breaking.

Q2: Can I use Boursin in other sauces?

A2: Absolutely! Boursin melts into pasta sauces, mashed potatoes, risottos, or even as a creamy base for flatbreads.

Q3: What if my sauce is too thick?

A3: Add a splash more broth or cream to loosen it. Stir gently and reheat over low to prevent curdling.

Q4: Can I use other herbs?

A4: Yes — thyme, tarragon, chives, or dill all work well. Fresh herbs add brightness and depth.

Q5: Is this dish keto-friendly?

A5: Yes! With chicken, cream, and cheese as the base, it’s naturally low in carbs. Just pair with non-starchy veggies.

Q6: Can I bake this dish instead?

A6: You can! After searing, place chicken in a baking dish, pour sauce over, and bake at 375°F for 15–20 minutes.

Q7: What wine pairs best?

A7: Dry white wines like Sauvignon Blanc, Chardonnay, or Pinot Grigio pair beautifully with the creamy herb sauce.

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