Boursin Chicken Recipe: Proven Weeknight Favorite

The boursin chicken recipe is your weeknight secret weapon: tender pan-seared chicken cutlets nestled in a velvety garlic-herb cheese sauce that comes together in one skillet and about 30 minutes. The sauce is luxuriously creamy yet light enough for any season, and it clings beautifully to chicken, pasta, rice, or mashed potatoes. With simple pantry staples and a single round of Boursin, you’ll have a comforting dinner that tastes restaurant-special but stays wonderfully doable on a busy night.

Why You’ll Love This Boursin Chicken Recipe

• Big flavor, tiny effort. Boursin packs garlic and herbs into a soft, spreadable cheese, which melts into broth to create an instant, flavorful cream sauce—no roux, no heavy whisking, no fuss.
• 30-minute skillet meal. Slice two chicken breasts into thin cutlets, sear, simmer, and serve. Cleanup is easy because everything happens in one pan.
• Family-friendly and versatile. The flavor is rich but not overpowering, with balanced garlic and herbs that appeal to most palates. It pairs with many sides—pasta, rice, mashed potatoes, roasted veggies, or a crisp salad.
• Flexible ingredients. You can use different Boursin flavors, swap onions for shallots, or add a handful of greens.
• Meal-prep friendly. The sauce reheats smoothly, and leftovers make an excellent lunch over rice or tucked into a wrap.

Ingredients for Boursin Chicken Recipe

For the Chicken

• 2 large boneless, skinless chicken breasts (about 1–1¼ lb / 450–560 g total), halved horizontally to make 4 thin cutlets
• ½ teaspoon garlic powder
• ¾ teaspoon fine sea salt, plus more to taste
• ½ teaspoon black pepper
• 1 tablespoon olive oil
• 1 tablespoon butter

For the Sauce

• ½ medium yellow onion, finely chopped (or 1 small shallot)
• ¾ cup (180 ml) low-sodium chicken broth
• 1 (5.2-oz / 150 g) round Boursin Garlic & Fine Herbs (or a similar garlic-herb soft cheese)
• 1–2 tablespoons chopped fresh parsley, for finishing (optional)
• Pinch of red pepper flakes (optional, for gentle warmth)
• Freshly squeezed lemon juice, to taste (optional brightness)

Optional Add-Ins (Choose 1–2)

• 2 cups baby spinach (fold in at the end)
• ½ cup quartered mushrooms, sauté with the onion
• ½ cup frozen peas, add in the last 2 minutes
• ¼ cup grated Parmesan, for an extra-savory finish

Ingredient Notes at a Glance (metric & flexibility):

• Chicken: 4 thin cutlets cook quickly and evenly; if starting with small breasts, you may already have thin pieces—just pound to an even ½ inch (1.25 cm).
• Onion/Shallot: 60–70 g chopped. Shallots skew sweeter and silkier; onions give a more classic savory base.
• Broth: Low-sodium helps you control seasoning as the sauce reduces.
• Boursin: One 150 g round is perfect; Garlic & Fine Herbs is the classic choice, but Shallot & Chive is also delicious.
• Parsley/Lemon: Both are optional but brighten the rich sauce.

Ingredient Notes (Substitutions & Helpful Swaps)

• Chicken: Boneless, skinless thighs work well; slice larger thighs into 2–3 thinner pieces and sear a bit longer until the internal temperature reaches 165°F (74°C). For a leaner option, thin turkey cutlets behave similarly to chicken cutlets with just a minute or two extra cook time.
• Aromatics: Prefer a subtler profile? Use shallots instead of onions. If you love a hint of sweetness, cook the onion 1–2 extra minutes to lightly caramelize edges.
• Broth: Use low-sodium chicken broth to control saltiness, and adjust seasoning at the end. Vegetable broth also works; the sauce will be slightly lighter in body.
• Boursin flavor swap: Classic Garlic & Fine Herbs is the most balanced. Shallot & Chive adds a gentle oniony tang. Herb & Garlic Light-style products can be used; you may need a splash more broth for smooth melting.
• Creaminess level: Boursin alone yields a wonderfully creamy sauce. If you prefer an ultra-silky finish, whisk in 2–3 tablespoons of half-and-half or a splash of milk at the very end—off heat—to prevent splitting.
• Herbs & heat: Fresh parsley is fresh-tasting and neutral. Add a pinch of red pepper flakes for subtle warmth. Basil or chives are great seasonal finishing herbs.
• Vegetables: Baby spinach, mushrooms, peas, or blanched asparagus tips fold into the sauce without complicating the method.
• Citrus note: A squeeze of lemon juice at the end wakes up the garlic-herb profile, especially if serving with richer sides like mashed potatoes.

Step-by-Step Instructions

Yield: 4 servings
Active Time: 20–25 minutes | Total Time: ~30 minutes
Equipment: Large skillet (10–12 inch / 26–30 cm), tongs, instant-read thermometer (recommended)

Step 1 – Prep the Chicken

Pat the chicken breasts dry. Using a sharp knife, slice each breast horizontally to create thin cutlets. If needed, place between two sheets of parchment and pound to an even ½ inch (1.25 cm). Even thickness ensures rapid, uniform cooking. Season both sides with garlic powder, salt, and pepper.

Step 2 – Sear for Flavor

Heat a large skillet over medium-high heat. Add olive oil and butter; when the butter foams, swirl to coat. Add the cutlets in a single layer (work in batches if necessary to avoid crowding). Sear 5–6 minutes total, flipping once, until golden on the outside and just cooked through (internal temperature 160–165°F / 71–74°C; carryover heat will finish the cook). Transfer chicken to a plate; tent loosely with foil to keep warm.

Why this matters: A quick, hot sear builds fond (the browned bits) that will dissolve into the sauce, delivering deep, savory notes without long simmering.

Step 3 – Sauté the Aromatics

Lower heat to medium. If the pan looks dry, add a teaspoon of oil. Add the chopped onion (or shallot) with a pinch of salt. Cook 2–3 minutes, stirring often, until softened and translucent, with light golden edges for extra sweetness. If using mushrooms, add them now and cook 2–3 minutes more to soften and release moisture.

Step 4 – Build the Sauce

Pour in the chicken broth and stir, scraping up the browned bits from the bottom of the skillet. Let it bubble for 1–2 minutes to reduce slightly. Break the Boursin into chunks and add to the skillet. Stir slowly as it melts into a smooth, creamy sauce. Reduce heat to medium-low and simmer 3–5 minutes, stirring occasionally, until the sauce is silky and lightly thickened enough to coat the back of a spoon.

Texture tip: If the sauce ever seems too thick, whisk in 1–2 tablespoons broth at a time. If too thin, simmer 1–2 minutes longer. The sauce should be spoonable and glossy.

Step 5 – Finish & Balance

Return the chicken (and any accumulated juices) to the skillet, nestling the cutlets in the sauce. Simmer 1–2 minutes to rewarm and mingle flavors. Taste and adjust seasoning with salt and pepper. Add red pepper flakes for a hint of warmth if you like. Stir in a squeeze of lemon for brightness and scatter fresh parsley to finish.

Step 6 – Serve

Serve immediately, spooning plenty of sauce over each cutlet. This dish shines with mashed potatoes, buttered noodles, steamed rice, or roasted vegetables. For a green flourish, add a side salad with a simple lemon-olive oil dressing.

Pro Tips for Success

1. Cutlets = speed + tenderness. Halving (or pounding) chicken breasts ensures fast, even cooking and less risk of drying out.
2. Don’t overcrowd the pan. Sear in batches for better browning; overcrowding steams the chicken and dulls flavor.
3. Melt Boursin gently. Keep the heat at medium to avoid breaking; whisk calmly as it melts into the broth.
4. Season at the end. Boursin is seasoned; wait until after melting to decide how much extra salt or pepper you need.
5. Adjust thickness. A splash of broth loosens a tight sauce; an extra minute of simmering thickens it—aim for glossy and pourable.
6. Finish with freshness. A bit of lemon and chopped parsley keeps the creamy sauce lively and balanced.

Flavor Variations

• Shallot & Chive Twist: Swap onion for two chopped shallots and use Shallot & Chive Boursin; finish with chives and lemon zest.
• Spinach & Pea Spring Skillet: Fold in 2 cups baby spinach to wilt, then stir in ½ cup peas for the last 2 minutes. Bright, fresh, and colorful.
• Mushroom & Herb: Sauté ½–1 cup sliced mushrooms with the onion, use Herb-forward Boursin, and finish with parsley and thyme.
• Citrus-Pepper Kick: Add ¼ teaspoon red pepper flakes to the sauce and finish with a generous squeeze of lemon and a grind of black pepper.
• Creamy Parmesan Finish: Stir in ¼ cup freshly grated Parmesan right before serving for a richer, slightly nuttier sauce.

Serving Suggestions

• Carbs: Spoon over buttered egg noodles, al dente linguine, steamed jasmine rice, garlic mashed potatoes, or creamy polenta.
• Veggies: Pair with roasted broccoli or green beans, pan-seared zucchini, steamed asparagus, or a tossed green salad.
• Make it a full plate: Place a bed of rice or mashed potatoes, top with sliced chicken cutlet, ladle sauce generously, and finish with parsley and a lemon wedge.
• Leftover magic: Chop leftover chicken, warm with sauce, and serve over toast or in a warm wrap with spinach for an easy lunch.

Storage and Freezing Instructions

• Storage: Cool completely, then store chicken and sauce together in an airtight container for up to 3–4 days in the refrigerator.
• Reheating: Warm gently in a covered skillet over medium-low heat, adding a splash of broth or milk to loosen the sauce. Avoid boiling to keep the sauce smooth.
• Freezing: The sauce contains soft cheese, which can change texture when frozen. If you choose to freeze, portion into freezer-safe containers for up to 2 months. Thaw overnight in the fridge and reheat gently, whisking in a bit of broth to bring the sauce back together.
• Make-Ahead Tip: Sear chicken a few hours ahead and refrigerate. When ready to serve, build the sauce and warm the chicken in it for 2–3 minutes.

Nutrition Facts (Per Serving)

Approximate values for 1 of 4 servings, prepared as written (without optional add-ins).

Notes: Nutrition varies based on exact brands, cut sizes, and optional ingredients. Using low-sodium broth helps manage overall sodium. Adding pasta, rice, or potatoes will increase carbs and calories accordingly.

FAQ About Boursin Chicken Recipe

Final Thoughts

This boursin chicken recipe delivers the kind of weeknight win we all crave: a handful of everyday ingredients transformed into something creamy, herby, and deeply satisfying—without elaborate steps or piles of dishes. The technique is simple but smart: quick sear for flavor, gentle melt for the sauce, and a final balance of salt, pepper, and lemon. Whether you keep it classic or add spinach, mushrooms, or peas, you’ll get a consistent, crowd-pleasing result. Keep a round of Boursin in the fridge, and dinner practically makes itself.

Boursin Chicken Recipe: Proven Weeknight Favorite

The boursin chicken recipe is your weeknight secret weapon: tender pan-seared chicken cutlets nestled in a velvety garlic-herb cheese sauce that comes together in one skillet and about 30 minutes. The sauce is luxuriously creamy yet light enough for any season, and it clings beautifully to chicken, pasta, rice, or mashed potatoes. With simple pantry staples and a single round of Boursin, you’ll have a comforting dinner that tastes restaurant-special but stays wonderfully doable on a busy night.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes mins

Course Dinner

Cuisine American

Servings 4 servings

Calories 420 kcal

Ingredients

  

For the Chicken

• 2 large boneless, skinless chicken breasts about 450–560 g total, halved horizontally to make 4 cutlets
• 0.5 teaspoon garlic powder
• 0.75 teaspoon fine sea salt plus more to taste
• 0.5 teaspoon black pepper
• 1 tablespoon olive oil
• 1 tablespoon butter

For the Sauce

• 0.5 medium yellow onion finely chopped (or 1 small shallot)
• 0.75 cup low-sodium chicken broth
• 150 g Boursin Garlic & Fine Herbs or similar garlic-herb soft cheese
• 1 to 2 tablespoons chopped fresh parsley for finishing (optional)
• pinch red pepper flakes optional, for gentle warmth
• to taste freshly squeezed lemon juice optional brightness

Optional Add-Ins

• 2 cups baby spinach fold in at the end
• 0.5 cup quartered mushrooms sauté with the onion
• 0.5 cup frozen peas add in the last 2 minutes
• 0.25 cup grated Parmesan for extra-savory finish

Instructions

 

• Step 1 – Prep the Chicken: Pat chicken breasts dry. Slice each breast horizontally to make thin cutlets. Pound to an even ½ inch if needed. Season with garlic powder, salt, and pepper.
• Step 2 – Sear for Flavor: Heat skillet over medium-high heat. Add olive oil and butter. Sear cutlets in batches 5–6 minutes total until golden and cooked through (160–165°F). Transfer to plate; tent with foil.
• Step 3 – Sauté the Aromatics: Reduce heat to medium. Add onion (or shallot) with a pinch of salt. Cook 2–3 minutes until soft and golden. If using mushrooms, add now and cook 2–3 minutes more.
• Step 4 – Build the Sauce: Add chicken broth and scrape browned bits. Let bubble 1–2 minutes. Add Boursin in chunks and stir gently over medium-low heat 3–5 minutes until melted and silky.
• Step 5 – Finish & Balance: Return chicken to pan with juices. Simmer 1–2 minutes. Add lemon juice, red pepper flakes, and parsley to taste.
• Step 6 – Serve: Spoon sauce generously over chicken. Serve with pasta, rice, mashed potatoes, or vegetables. Garnish with fresh parsley and lemon wedges if desired.

Notes

• Keep chicken cutlets thin for fast, even cooking.
• Don’t crowd the pan—sear in batches for best browning.
• Add Boursin off high heat for a smooth, creamy sauce.
• Adjust sauce texture on the fly with more broth or extra simmering.
• Finish with lemon juice and herbs for brightness.
• Refrigerate leftovers and reheat gently with a splash of broth or milk.

Keyword boursin cheese sauce, boursin chicken, creamy skillet chicken, easy garlic herb chicken