Main Dishes

Chicken with Boursin Sauce with Garlic and Fine Herbs Recipe

ByLeo Foster November 3, 2025November 3, 2025

Introduction

Chicken with Boursin sauce is a creamy, flavorful dish that’s surprisingly simple to make. The blend of garlic and fine herbs in the Boursin cheese elevates tender chicken breasts into a comforting meal perfect for any night of the week.

A black frying pan holds four pieces of golden brown chicken thighs with crispy skin on top, each piece sitting in a creamy white sauce sprinkled with small green herb bits and black pepper. The chicken pieces show a slightly charred texture and are garnished with fresh chopped parsley, giving a touch of bright green color against the creamy sauce. The pan rests on a stove with a shiny metal frame, and the surface beneath the stove shows a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 boneless, skinless chicken breasts
Salt and pepper (to taste)
2 tablespoons olive oil
1 cup Boursin cheese
1/2 cup heavy cream
1/2 cup chicken broth
Fresh parsley and chives (for garnish)

Instructions

Step 1: Season both sides of the chicken breasts with salt and pepper.
Step 2: Heat olive oil in a skillet over medium-high heat. Sear the chicken for 6–7 minutes on each side until golden brown and cooked through. Remove and set aside.
Step 3: In the same skillet, add chicken broth, bringing it to a gentle simmer while scraping up bits from the pan.
Step 4: Stir in Boursin cheese and heavy cream until the sauce is smooth and creamy.
Step 5: Return the chicken to the skillet, spooning sauce over it. Heat through for a couple of minutes.
Step 6: Serve garnished with chopped parsley and chives.

Tips & Variations

Use a meat thermometer to ensure the chicken reaches 165°F for perfect doneness.
Substitute fresh herbs like thyme or tarragon if you prefer a different flavor profile.
For a lighter version, replace heavy cream with half-and-half or a creamy plant-based milk.
Serve over rice, pasta, or steamed vegetables to make a complete meal.

Storage

Store leftover chicken and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of chicken broth if the sauce thickens too much.

How to Serve

The image shows a white plate with a dish made of several layers, placed on a white marbled surface. The bottom layer is creamy mashed potatoes, smooth and pale yellow in color. On top of that sits a piece of chicken covered in a thick, white sauce with a creamy texture. Scattered within the sauce are cooked green spinach leaves, adding color and softness. The dish is sprinkled with finely chopped green herbs, mostly parsley, for a fresh look. A silver fork is placed on the plate's right side. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of cheese instead of Boursin?

You can substitute Boursin with cream cheese mixed with fresh garlic and herbs, but the flavor may be milder and less complex.

Is this recipe suitable for freezing?

It’s best to freeze the chicken and sauce separately to maintain texture. Thaw overnight in the refrigerator before reheating gently.

Chicken with Boursin Sauce with Garlic and Fine Herbs Recipe

★★★★★

4.5 from 82 reviews

This Chicken with Boursin Sauce is a quick and elegant dish featuring tender, seared chicken breasts smothered in a creamy sauce made with flavorful Boursin cheese, heavy cream, and chicken broth, then garnished with fresh parsley and chives for a burst of herbal freshness.

Author: Leo
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4 servings 1x
Category: Main Course
Method: Stovetop
Cuisine: French

Ingredients

Scale

Chicken

4 boneless, skinless chicken breasts
Salt and pepper (to taste)
2 tablespoons olive oil

Sauce

1 cup Boursin cheese (garlic and fine herbs flavor)
1/2 cup heavy cream
1/2 cup chicken broth

Garnish

Fresh parsley (chopped)
Fresh chives (chopped)

Instructions

Season the chicken: Season both sides of the chicken breasts generously with salt and pepper to enhance flavor.
Sear the chicken: Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Once hot, add the chicken breasts and cook for 6–7 minutes on each side until they are golden brown and cooked through. Remove the chicken from the skillet and set aside.
Prepare the sauce: In the same skillet, pour in 1/2 cup chicken broth and bring it to a gentle simmer. Scrape the bottom of the pan to loosen any browned bits left from the chicken, which adds flavor to the sauce.
Add cheese and cream: Stir in 1 cup of Boursin cheese and 1/2 cup heavy cream. Mix continuously until the cheese melts and the sauce becomes smooth and creamy.
Combine and heat through: Return the seared chicken breasts to the skillet, spooning the creamy Boursin sauce over the top. Let it heat through for a couple of minutes to meld flavors.
Garnish and serve: Plate the chicken and spoon extra sauce over it, then garnish generously with chopped fresh parsley and chives before serving.

Notes

You can substitute Boursin cheese with other flavored cream cheeses if unavailable, but the garlic and fine herbs flavor is key for the authentic taste.
Ensure the chicken is cooked through to an internal temperature of 165°F (75°C) for food safety.
For a lighter version, use half-and-half instead of heavy cream, though the sauce will be less rich.
This dish pairs well with rice, mashed potatoes, or steamed vegetables.
Leftover sauce can be refrigerated and gently reheated for another meal.

Keywords: chicken recipe, Boursin sauce, creamy chicken, garlic and herb chicken, easy dinner, stovetop chicken

Leo Foster

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