Creamy Boursin Chicken with Garlic and Fine Herbs is my go-to when I want something that feels elegant but doesn’t trap me in the kitchen for hours. With tender, golden-seared chicken nestled in a velvety sauce made from Boursin’s signature garlic and herb cheese, this one-pan wonder brings French-inspired sophistication to the dinner table in just 30 minutes. It’s the kind of dish that feels like it came from a cozy bistro—but it’s all happening right on my stovetop.

Why You’ll Love This Recipe

This recipe combines elegance and ease in one skillet. I get rich, restaurant-quality flavor thanks to the Boursin cheese, which melts effortlessly into a creamy sauce with aromatic herbs and garlic. I don’t need to master complicated techniques—just sear, stir, and simmer. Plus, cleanup is a breeze since everything cooks in one pan. Whether I’m planning a dinner party or just a cozy night in, this dish never fails to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 4 boneless, skinless chicken breasts or thighs

• 2 tablespoons olive oil

• 2 tablespoons butter

• 3 garlic cloves, minced

• ½ teaspoon salt

• ½ teaspoon black pepper

• 1 teaspoon paprika

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

• ½ cup chicken broth

• ½ cup heavy cream

• 1 tablespoon fresh parsley, chopped

• 1 teaspoon fresh thyme leaves

• Mashed potatoes, pasta, or crusty bread for serving

• Steamed green beans or asparagus

Directions

1. I start by patting the chicken dry with paper towels and seasoning both sides with salt, pepper, and paprika. Then I heat the olive oil and butter in a large skillet over medium-high heat until the butter foams.

2. I sear the chicken for about 5-6 minutes per side until it turns golden brown. Once done, I remove it and set it aside—don’t worry, it’ll finish cooking later.

3. In the same skillet, I sauté the garlic for just 30 seconds. Then I deglaze with chicken broth, scraping up all the flavorful browned bits, and let that simmer for about 2 minutes.

4. On low heat, I whisk in the Boursin cheese until it’s completely melted. Then I stir in the heavy cream, parsley, and thyme to create a smooth, velvety sauce.

5. I return the chicken to the skillet, spoon the sauce over it, and let everything simmer gently for another 3-4 minutes until the chicken is cooked through to 165°F.

6. To serve, I plate the chicken with generous spoonfuls of sauce and pair it with mashed potatoes, pasta, or bread—whatever I feel like soaking up that creamy goodness.

Servings and timing

• Servings: 4

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

Variations

When I want to switch things up, I love sautéing mushrooms before the garlic to give the sauce an earthy twist. Sometimes I swap chicken breasts for thighs for even more juiciness. And when I’m out of Boursin, I make my own version by mixing cream cheese with garlic powder and dried herbs—it’s not quite the same, but it works in a pinch.

Storage/Reheating

This dish stores beautifully. I keep leftovers in an airtight container in the fridge for up to 3 days. When reheating, I warm the chicken gently on the stovetop or in the microwave, adding a splash of cream or broth to loosen up the sauce. I try to avoid boiling it, which could make the sauce separate.

FAQs

Can I use chicken thighs instead of breasts?

Yes, I often use thighs when I want something even more tender and flavorful. They may take a couple more minutes to cook, so I just check that they reach 165°F internally.

What can I substitute for Boursin cheese?

When I don’t have Boursin, I blend 4 oz of cream cheese with 1 teaspoon garlic powder and 1 tablespoon of mixed herbs like chives, parsley, and dill. It gives me a similar creamy, herby flavor.

How do I know when the chicken is cooked through?

I always use a meat thermometer—the safe internal temperature for chicken is 165°F. The juices should run clear when I cut into the thickest part.

Can I make the sauce ahead of time?

Absolutely. I store the sauce in the fridge for up to 3 days. When I reheat it, I add a splash of cream or broth to restore that silky texture.

What do I serve with this creamy chicken?

I love it over mashed potatoes or pasta, but crusty bread works great too. Steamed vegetables like green beans or asparagus make a perfect side without overpowering the flavors.

Conclusion

This Creamy Boursin Chicken with Garlic and Fine Herbs is a reminder that great meals don’t have to be complicated. With just one pan and a handful of quality ingredients, I get an elegant, comforting dish that never fails to impress. Whether I’m hosting friends or just treating myself, this recipe brings a little French flair into my kitchen with every bite.

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