You are going to love this Boursin Chicken. It’s an easy one pan chicken dinner in a garlicky and herby cream sauce!
Boursin cheese spread isn’t only for topping crackers! It’s a recipe shortcut that makes the most flavorful and delicious meals. Boursin Chicken is just the beginning of what you can make with this cheesy spread.
If you aren’t already familiar, Boursin is a soft, airy cream cheese that is infused with garlic and herbs. It’s salty, tangy, savory, and super creamy, which makes it perfect for creating a decadent sauce for chicken cutlets with very little fuss.
You’ll also love my Creamy Tomato Chicken, or Crack Chicken made in the Instant Pot.
looking for more Boursin cheese recipes? Try these amazing Boursin Mashed Potatoes!
Why You’ll Love This Recipe
- Shortcut Cream Sauce– Normally when I make one of my creamy skillet chicken recipes I start with a butter and flour mixture, and add heavy cream to make a sauce from scratch. Boursin cheese spread helps us to make a delicious cream sauce with a few less steps.
- Easy Weeknight Meal – You’ll have this chicken with cream cheese sauce on the table in about 30 minutes, making it a great option for busy nights.
- A Family Favorite – Everyone will ask for seconds when you serve this delicious creamy chicken! Serve it over rice or potatoes to make it extra filling.
Key Ingredients in Boursin Chicken
Here’s what you need to make this quick and easy skillet chicken dinner.
Complete list of ingredients and amounts can be found in the recipe card below.
- Chicken: Chicken Cutlets are my go-to, but you can also make this recipe with chicken tenderloins. Slice chicken breasts into cutlets yourself to save a bit of money at the store.
- Olive Oil and Unsalted Butter: Use both to sear the chicken in your skillet to give it lots of rich flavor.
- Boursin Cheese: You can use any flavor that you like, but I used the garlic and fine herbs variety. Whatever flavor Boursin you choose, that’s the flavor that will stand out in your chicken dish. Let it come to room temperature before starting.
- Seasonings: You only need a bit of salt and pepper to season this dish. The Boursin already has herbs and garlic in it!
- Chicken Stock: Homemade stock is perfect, but boxed stock or broth will work just as well to blend with the cream cheese and make a silky sauce.
- Dijon Mustard: This tangy condiment is the secret ingredient in many of my cream sauces. It adds that little bit of extra special flavor that makes everyone ask, “What’s in this?”
How To Make Boursin Chicken
- Sear the Chicken: Season the chicken cutlets with salt and pepper. Heat the olive oil and butter in a skillet over medium-high heat, add the chicken and cook for 3-4 minutes per side or until cooked through (the internal temperature should be at least 165°F/74°C). Remove the chicken to a plate and cover with foil to keep warm.
- Make Creamy Boursin Sauce: Deglaze the skillet with a little bit of chicken stock and scrape up all of the brown bits. Then add the rest of the stock and bring it to a simmer. Add the Boursin cheese and stir to melt it. Finally, add the Dijon mustard and simmer for another few minutes until the sauce thickens.
- Serve: Add the cooked chicken cutlets back to the pan and cover them with the sauce. Serve over mashed potatoes and broccoli or your favorite side dishes.
Tip!
Boursin cheese is salted, so you may find that you don’t need to add as much salt as you’d normally add to chicken. Start with just a little salt, and taste and adjust the seasonings as you cook.
Recipe Tips
- Use Unsalted Butter: I like cooking with unsalted butter and low sodium chicken stock if I’m not using my own homemade stock. This way I can control the saltiness of the dish.
- The Boursin sauce will thicken more as it cools down, so don’t worry too much if it doesn’t get super thick in the pan.
- Add a Garnish: A bit of chopped fresh parsley or your other favorite herb would be lovely sprinkled on top of the Boursin chicken.
Storing Tips
Store any Boursin chicken leftovers in an airtight container in the fridge for up to 3 days.
To reheat, use the microwave, or gently reheat in a covered skillet on low heat.
Boursin Chicken Variations
Try one of these easy upgrades to switch things up:
Stir in chopped spinach, sauteed mushrooms, and/or chopped artichokes, just before adding the chicken back into the sauce.
Add extra flavor with sundried tomatoes, or roasted red peppers.
Cook a few slices of bacon in the pan before cooking the chicken. Then crumble the bacon and add it before serving.
What To Serve With Skillet Boursin Chicken
The perfect dinner menu includes this chicken with Boursin-infused mashed potatoes and broccoli. I also enjoy this chicken with buttered noodles or quinoa.
The awesome truth is that you can pair skillet chicken with Boursin sauce with just about any of your favorite side dishes! Try some of these favorites:
Carbs: Potatoes, pasta, or rice all work well with Boursin Chicken. Try a side of Baked Potato Wedges or Olive Oil Pasta.
Salads: Serve fresh greens, they add contrast to this rich meal. Kale Salad with Lemon Vinaigrette or my Copycat Olive Garden Salad are both amazing options.
Bread: Garlic Bread is so tasty dipped into this sauce! You can also make some homemade dinner rolls or copycat Olive Garden Breadsticks if you have the time.
More Skillet Chicken Dinners
All Chicken Recipes →
Recipe FAQs
Boursin cheese is generally considered keto-friendly as it’s low in carbs and high in fat. If you’re watching carbs, serve Boursin Chicken with zucchini noodles or cauliflower rice.
If you can’t find Boursin at your grocery store, there is a DIY option. Mix 5 ounces of softened cream cheese with a pinch of salt, ¼ teaspoon of garlic powder, a bit of black pepper, and a tablespoon of dried herbs. Parsley, chives, and tarragon are a good start to replicate the flavor of the Fines Herbs variety of Boursin.
You can also look for other similar brands of spreadable cheese like Alouette or Rondele.
You can use thighs to make this recipe! I prefer to use breast cutlets because they have less fat. If you want to use thighs, be sure to buy boneless, skinless thighs, and remove any large pieces of fat before you cook them. If needed, pound them out so that they are under 1 inch and even in thickness throughout.
Stock up on Boursin cheese so that you can make this easy chicken recipe whenever you want to! Don’t forget to Pin it so that you can find it later.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Creamy Boursin Chicken
Equipment
- Wooden or silicone spatula
Ingredients
- 1 ½ pounds (650g) chicken breasts skinless, boneless, and sliced into thin cutlets
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 cup chicken stock
- 1 5.2 ounce (150g) package Boursin Cheese garlic and fine herb flavor, or any flavor, softened
- ½ teaspoon Dijon mustard
Instructions
- Season the chicken cutlets with salt and pepper.
- Heat olive oil in a skillet over medium high heat, and melt the butter.
- Add the chicken to the skillet, and cook for 3-4 minutes per side or until cooked through (165°F/74°C Internal temp). Remove onto a plate, and cover with foil to keep warm.
- Deglaze the skillet with a little chicken stock, then add the rest of the stock and let it simmer. When it starts simmering, add the boursin cheese and stir it with a spatula. As it’s warms up, it will melt into the stock and create a sauce. Stir in the Dijon mustard then simmer the sauce for a couple of minutes so it thickens (keep in mind that it will thicken even more as it cools down).
- Add the chicken back in, spoon the sauce over the chicken and serve over mashed potatoes and broccoli or green beans.
Notes:
- Boursin cheese is salted, so you may find that you don’t need to add as much salt as you’d normally add to chicken. Start with just a little salt, and taste and adjust the seasonings as you cook. You may want to use unsalted butter and low sodium stock as well so you have more control over the saltiness of the dish.
- The Boursin sauce will thicken more as it cools down, so don’t worry too much if it doesn’t get super thick in the pan.
- To Store: Keep leftovers in an airtight container in the fridge for up to 3 days. I don’t recommend freezing this recipe as the cream sauce will separate.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Jenn says
This was super delicious! I threw in a few cups of cooked egg noodles at the end and it was a perfect one pot meal!
Diana says
So glad you enjoyed it, Jenn!
Kay says
Wondering if I can make it ahead of time and regeat
Little Sunny Kitchen says
It will be best if you enjoy it right away after cooking, but you can store it in the fridge for a day or so. Reheat the chicken gently on the stove, just until heated through and the sauce is creamy again.
Brittany Kleinpeter says
Easy and delicious! I will definitely be adding this into our weeknight rotation! Only thing I did differently was adding a little sprinkle of garlic powder to the chicken and a little grated parmesan cheese (maybe 1 Tbsp) to the sauce!
Thank you for sharing…Love your recipes!
Little Sunny Kitchen says
I’m so happy to hear that you loved the recipe! A little bit of extra garlic and cheese is rarely a bad thing – Those are great additions!
Heidi says
Delicious. I served it with spinach and egg noodles. I did dredge the chicken in flour, lightly. This helped thicken the sauce nicely. I think I will mix the spinach into the sauce next time. Thank you!