Boursin Chicken: Quick, Creamy, Remarkably Easy

The keyword boursin chicken promises a fast, velvety skillet dinner where tender seared cutlets are nestled into a garlic-herb cheese sauce that tastes restaurant-special yet comes together on a busy weeknight. This version keeps the method simple and reliable: a hot sear for flavor, a quick deglaze with broth, and a gentle melt of creamy Boursin until the sauce turns gloss-smooth. You’ll get a comforting, crowd-pleasing dish that pairs beautifully with pasta, rice, or mashed potatoes—and it’s flexible enough to welcome spinach, peas, or mushrooms without extra fuss.

Why You’ll Love This Boursin Chicken

It’s weeknight-easy but impressive. The magic is in the cheese: Boursin’s garlic and herbs melt directly into broth, building a luscious sauce—no roux or heavy reductions required. A quick pan sear adds savory depth, and the whole dish flows naturally from one step to the next.

Ultra-creamy, not heavy. The sauce coats each bite without feeling dense. Because the base is broth plus creamy cheese, you can control thickness by simmering an extra minute or whisking in a splash more broth. The result is balanced, silky, and spoonable.

A flexible canvas. Keep it classic or fold in vegetables like baby spinach, peas, or sautéed mushrooms. Swap onions for shallots, change the herb finish, or add a bright squeeze of lemon. The core technique stays the same and always delivers.

Plays nicely with sides. Starches adore this sauce: buttered noodles, linguine, rice, or mashed potatoes. You can also lighten the plate with roasted broccoli or a crisp salad for contrast.

Dependable leftovers. The sauce reheats smoothly if you warm it gently, which makes tomorrow’s lunch as good as dinner. Spoon it over rice, tuck it into a warm wrap with greens, or toss with hot pasta for a second-day win.

Ingredients for Boursin Chicken recipe

For the Chicken

• 2 large boneless, skinless chicken breasts (about 1–1¼ lb / 450–560 g), 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, gentle warmth)
• Fresh lemon juice, to taste (optional brightness)

Optional Add-Ins (choose one or two)

• 2 cups baby spinach, folded in at the end
• ½–1 cup sliced mushrooms, sautéed with the onion
• ½ cup peas, stirred in during the last 2 minutes
• ¼ cup grated Parmesan, for an extra-savory finish

Ingredient Notes (quick metric guide)

• Chicken cutlets: Pound to an even ½ in (1.25 cm) so they cook quickly and stay juicy.
• Onion or shallot: 60–70 g chopped. Shallots give a gentle, slightly sweet lift; onions are classic and savory.
• Broth: Low-sodium lets you fine-tune seasoning at the end.
• Boursin: One 150 g round melts into a perfectly seasoned, creamy sauce—no extra flavor boosters required.
• Finishing: Parsley and lemon brighten richness without stealing the spotlight.

Ingredient Notes & Helpful Substitutions

Chicken choices: Boneless, skinless thighs are wonderfully forgiving. Slice larger thighs into two thinner pieces so they sear evenly, and cook to an internal temperature of 165°F (74°C). Turkey cutlets behave similarly to chicken cutlets if you prefer a leaner profile.

Aromatics: Onions lend classic depth; shallots melt silkier and read a bit sweeter. If you want a subtle caramel-sweet undertone, cook the onion 1–2 minutes longer to lightly brown the edges before adding broth.

Broth basics: Using low-sodium broth gives you room to add salt after the cheese melts. Vegetable broth is a fine substitute and produces a slightly lighter, more herbal note.

Creaminess control: Boursin alone creates a plush, velvety sauce. For an ultra-silky finish, whisk in 2–3 tablespoons of milk right at the end—off heat—to preserve the emulsion. If the sauce tightens as it cools, a splash of warm broth loosens it instantly.

Herbs & heat: Parsley, chives, or basil are excellent. A pinch of red pepper flakes adds warmth without turning the dish spicy. Adjust to taste only after the cheese is fully melted and you’ve sampled the sauce.

Vegetable add-ins: Spinach wilts in seconds and makes the plate feel complete. Mushrooms bring savory depth; peas add sweetness and color. Blanched asparagus tips are lovely in spring, and roasted zucchini coins are a great summer option.

Citrus lift: A squeeze of lemon at the end brightens the garlic-herb profile, especially if you’re pairing the chicken with buttery sides like mashed potatoes.

Step-by-Step Instructions

Yield: 4 servings
Active Time: 20–25 minutes
Total Time: about 30 minutes
Equipment: 10–12 in (26–30 cm) skillet, tongs, instant-read thermometer (recommended)

Step 1 – Prep the Cutlets

Pat the chicken breasts dry so they brown well. Halve each breast horizontally to make 4 thin cutlets. If needed, place between two sheets of parchment and gently pound to an even ½ inch (1.25 cm). Season both sides with garlic powder, salt, and pepper. Let the seasoned cutlets rest for 2–3 minutes while you heat the pan; the salt begins dissolving and flavoring the surface.

Step 2 – Sear for Savory Depth

Heat a large skillet over medium-high heat. Add olive oil and butter; when the butter foams, swirl to coat. Lay in the cutlets in a single layer—work in batches to avoid crowding. Sear for 2–3 minutes per side until golden and just cooked through (160–165°F / 71–74°C; carryover heat will finish the cook). Transfer to a plate and tent loosely with foil.

Why it matters: That golden crust and the browned bits left in the pan (fond) are concentrated flavor. They dissolve into the sauce during deglazing, giving you a surprisingly complex taste for so few ingredients.

Step 3 – Soften the Aromatics

Reduce heat to medium. If the pan looks dry, add a teaspoon of oil. Stir in the finely chopped onion (or shallot) with a pinch of salt. Cook 2–3 minutes, stirring often, until softened and translucent with a touch of gold on the edges. If you’re using mushrooms, add them now and cook another 2–3 minutes to release moisture and concentrate flavor.

Step 4 – Build the Sauce

Pour in the chicken broth and stir, scraping up the browned bits from the skillet with a wooden spoon. Let the broth bubble for 1–2 minutes to reduce slightly. Add the Boursin in pieces. Stir gently as it melts into a smooth, creamy sauce. Lower heat to medium-low and simmer 3–5 minutes, stirring occasionally, until the sauce turns silky and lightly thickened enough to coat the back of a spoon.

Consistency check: If the sauce seems too thick, whisk in 1–2 tablespoons broth at a time. If it’s too thin, simmer a minute longer. You’re aiming for a glossy, spoonable texture that clings to the chicken without feeling heavy.

Step 5 – Finish & Balance

Return the chicken (with any plate juices) to the skillet, nestling cutlets into the sauce. Simmer 1–2 minutes to rewarm. Taste and adjust salt and pepper. Add a pinch of red pepper flakes if you like gentle warmth. Finish with a squeeze of lemon for brightness and a sprinkle of parsley for freshness.

Step 6 – Optional Add-Ins

If using spinach, fold it into the simmering sauce for 30–60 seconds to wilt. If using peas, stir them in during the last 2 minutes so they heat through but stay vibrant. Mushrooms should already be tender from Step 3.

Step 7 – Serve

Serve immediately with plenty of sauce over each cutlet. Pair with mashed potatoes, buttered noodles, or steamed rice. For color and crunch, add roasted broccoli or a simple green salad with a light lemon-olive oil dressing.

Pro Tips for Success

1. Even thickness = even cooking. Pounding to a uniform ½ inch keeps the timeline predictable and prevents dry spots.
2. Don’t crowd the pan. Overcrowding traps steam and prevents browning. Sear in two quick batches if needed.
3. Melt gently. Keep heat modest once the cheese is in; vigorous boiling can cause separation. A calm simmer is your friend.
4. Season at the end. Because the cheese is seasoned, taste after melting and adjust only as needed with salt, pepper, and lemon.
5. Control thickness on the fly. A splash of broth loosens; another minute of simmering tightens. Aim for a sauce that coats the spoon and pools softly on the plate.
6. Finish fresh. Lemon and parsley keep the creamy profile lively and balanced, especially when serving with starches.

Flavor Variations

Shallot & Chive Silky Skillet. Use two minced shallots instead of onion and finish with a shower of snipped chives plus lemon zest. Lovely with peas and asparagus.

Spinach & Pea Primavera. Wilt 2 cups baby spinach and stir in ½ cup peas during the last minutes of cooking. The greens add color, sweetness, and a nutrient boost.

Mushroom & Herb Comfort. Sauté ½–1 cup sliced mushrooms with the onion. Finish with parsley and a pinch of thyme for an earthy, cozy vibe—excellent over rice.

Citrus-Pepper Brightness. Add a scant ¼ teaspoon red pepper flakes and finish with an extra-juicy squeeze of lemon. Serve with orzo or couscous to catch the tangy, creamy sauce.

Extra-Savory Parmesan Finish. Stir in ¼ cup freshly grated Parmesan off heat for a slightly nuttier flavor and even glossier sauce. Great if you’re serving the chicken over pasta.

Serving Suggestions

Carb partners: Buttered egg noodles, al dente linguine, steamed jasmine rice, fluffy mashed potatoes, or creamy polenta. Each soaks up sauce differently—noodles cling, rice absorbs, potatoes provide a plush base.

Vegetable sides: Roasted broccoli or green beans, pan-seared zucchini, grilled asparagus, or a crisp salad with lemon vinaigrette. The fresh, slightly acidic note from greens balances the sauce.

Complete plates: For a restaurant-style presentation, slice a cutlet and fan it over mashed potatoes. Spoon sauce generously, add a sprinkle of parsley, and tuck in lemon wedges so diners can adjust brightness at the table.

Leftover transformations: Chop leftover chicken, warm gently with sauce, and spoon over toast for an easy lunch. Fold into a wrap with spinach, or toss the sauce with hot pasta and a splash of pasta water for a speedy next-day dinner.

Storage and Reheating

Refrigerate: Cool completely, then store chicken and sauce together in an airtight container for 3–4 days.

Reheat: Warm gently in a covered skillet over medium-low heat. Add a splash of broth or milk to loosen the sauce as it heats. Avoid boiling; gentle heat keeps the sauce smooth and glossy.

Freeze (optional): The soft cheese base can change texture when frozen, but if you choose to freeze, portion into containers for up to 2 months. Thaw overnight in the fridge and reheat gently, whisking in a bit of warm broth to re-emulsify.

Make-ahead option: Sear the chicken a few hours in advance and refrigerate. Build the sauce right before serving and warm the chicken in the sauce for 2–3 minutes to finish.

Nutrition Facts (Per Serving)

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

Nutrition varies with exact brands, cut sizes, and optional ingredients. Using low-sodium broth helps you control saltiness. Starchy sides will raise total calories and carbs; adding spinach or peas increases fiber and micronutrients.

FAQ About Boursin Chicken

Final Thoughts

Boursin chicken proves that a handful of smart ingredients can deliver weeknight ease and special-occasion flavor all at once. The technique is straightforward—sear, deglaze, melt, finish—yet it produces a sauce that tastes thoughtfully layered. Keep a round of garlic-herb cheese in the fridge and a carton of broth in the pantry, and you’re never far from a creamy, comforting dinner that satisfies everyone at the table. Whether you keep it classic or fold in spinach, mushrooms, or peas, this skillet will quickly become a reliable favorite you can dress up or down with whatever’s on hand.

Boursin Chicken

The keyword boursin chicken promises a fast, velvety skillet dinner where tender seared cutlets are nestled into a garlic‑herb cheese sauce that tastes restaurant‑special yet comes together on a busy weeknight.

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), halved horizontally to make 4 thin cutlets chicken breasts
• 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 (or 1 small shallot), finely chopped yellow onion
• 0.75 cup low‑sodium chicken broth
• 150 g Boursin Garlic & Fine Herbs (or similar garlic‑herb soft cheese)
• 1 to 2 tablespoons fresh parsley, chopped for finishing (optional)
• pinch red pepper flakes (optional, gentle warmth)
• to taste fresh lemon juice (optional brightness)

Optional Add‑Ins (choose one or two)

• 2 cups baby spinach folded in at the end
• 0.5 cup sliced mushrooms ½–1 cup optional, sautéed with the onion
• 0.5 cup peas stirred in during the last 2 minutes
• 0.25 cup grated Parmesan for an extra‑savory finish

Instructions

 

• Step 1 – Prep the Cutlets: Pat the chicken breasts dry. Halve each breast horizontally to make 4 thin cutlets. If needed, gently pound to an even ½ inch (1.25 cm). Season both sides with garlic powder, salt, and pepper. Let the seasoned cutlets rest for 2–3 minutes while you heat the pan.
• Step 2 – Sear for Savory Depth: Heat a large skillet over medium‑high heat. Add the olive oil and butter; when the butter foams, swirl to coat. Lay in the cutlets in a single layer (work in batches if needed). Sear for 2–3 minutes per side until golden and just cooked through (160‑165 °F / 71‑74 °C internal). Transfer to a plate and tent loosely with foil.
• Step 3 – Soften the Aromatics: Reduce heat to medium. If the pan looks dry, add a teaspoon of oil. Stir in the finely chopped onion (or shallot) with a pinch of salt. Cook 2‑3 minutes, stirring often, until softened and translucent with a touch of gold on the edges. If using mushrooms, add them now and cook another 2‑3 minutes.
• Step 4 – Build the Sauce: Pour in the chicken broth and stir, scraping up browned bits from the skillet. Let the broth bubble for 1‑2 minutes to reduce slightly. Add the Boursin in pieces. Stir gently as it melts into a smooth, creamy sauce. Lower heat to medium‑low and simmer 3‑5 minutes, stirring occasionally, until the sauce turns silky and lightly thickened enough to coat the back of a spoon.
• Step 5 – Finish & Balance: Return the chicken (and any plate juices) to the skillet, nestling cutlets into the sauce. Simmer 1‑2 minutes to rewarm. Taste and adjust salt and pepper. Add a pinch of red pepper flakes if you like gentle warmth. Finish with a squeeze of lemon and sprinkle of chopped parsley.
• Step 6 – Optional Add‑Ins: If using spinach, fold it into the simmering sauce for 30‑60 seconds to wilt. If using peas, stir them in during the last 2 minutes. Mushrooms should already be tender from Step 3.
• Step 7 – Serve: Serve immediately with plenty of sauce over each cutlet. Pair with mashed potatoes, buttered noodles, or steamed rice. Add roasted broccoli or a simple green salad with lemon‑olive oil dressing to balance the plate.

Notes

• Even thickness = even cooking — pound cutlets to ½ inch to keep timeline predictable.
• Don’t crowd the pan when searing — overcrowding traps steam and prevents browning.
• Once the cheese is added, keep the heat gentle — vigorous boiling can cause separation. If the sauce tightens as it cools, a splash of warm broth loosens it instantly.
• Use low‑sodium broth so you can adjust salt after the cheese melts.
• For brightness, finish with a fresh squeeze of lemon and chopped parsley.
• Leftovers reheat well: warm gently in a covered skillet, add a splash of broth or milk if needed to loosen the sauce.

Keyword boursin chicken, garlic herb cheese sauce, skillet chicken dinner