Creamy Garlic Herb Boursin Chicken Skillet Recipe

This creamy Boursin Chicken Recipe is a rich, one-pan meal featuring pan-seared chicken breasts finished in a silky sauce made with Boursin cheese and chicken broth. It’s simple to prepare on weeknights and pairs beautifully with mashed potatoes, rice, or pasta for a family-friendly dinner everyone will enjoy.

Creamy, cheesy chicken dinners are reliable crowd-pleasers. This Boursin chicken brings plenty of flavor with minimal fuss—perfect for busy evenings. The classic Garlic & Fine Herbs Boursin melts into the sauce for a savory, herb-forward finish. For sides, try creamy mashed potatoes, steamed vegetables, or a simple green salad.

What is Boursin Cheese?

Boursin is a soft, spreadable cheese known for its creamy texture and bright, savory flavors. It is typically sold in small wheels and comes in a range of varieties—Garlic & Fine Herbs is a popular choice for cooking because it melts smoothly and adds herbaceous, tangy notes to sauces and baked dishes.

Beyond crackers and cheese boards, Boursin makes a delicious base for sauces that complement chicken, pork, or vegetables. If you prefer pork chops to chicken breasts, this sauce works well with either protein.

Cooking Tips

• Thin chicken for even cooking. Use pre-sliced chicken cutlets, or halve and pound breasts to about 1/2-inch thickness so they cook quickly and stay juicy.
• Try other Boursin flavors. Garlic & Fine Herbs is classic, but Shallot & Chive, Cracked Black Pepper, or Basil & Chive will each change the character of the sauce in delicious ways.
• Optional white wine. Add a splash of dry white wine to the skillet while sautéing the vegetables; reduce by half before adding broth for extra depth.
• For an ultra-creamy sauce, stir in a small splash of heavy cream after melting the cheese.
• Use an instant-read thermometer. Remove the chicken from the pan when the internal temperature reaches 160°F; it will continue to rise to a safe 165°F while resting in the sauce.

Key Ingredients

Printable measurements are listed in the recipe card below.

• Olive oil – for searing the chicken.
• Salt, pepper, garlic powder, onion powder, smoked paprika – a simple dry rub for the chicken.
• Thin chicken cutlets – use pre-cut or prepare your own from boneless breasts.
• Butter and onion – soften onions in butter to build flavor.
• Fresh spinach and garlic – wilt into the sauce for color and freshness.
• Low-sodium chicken broth – thin the sauce while keeping salt under control.
• Boursin cheese (Garlic & Fine Herbs) – melts into a creamy, herbed finish.

How to Make Boursin Chicken

1. Season the chicken: In a large bowl, whisk together olive oil, salt, black pepper, garlic powder, onion powder, and smoked paprika. Add the cutlets and rub the seasoning all over.

2. Optional rest: Let the seasoned chicken sit for 15–20 minutes if time allows; this helps the chicken reach room temperature for even cooking.

3. Sear the chicken: Heat oil in a large skillet over medium-high heat. Brown the cutlets 4–5 minutes per side, until cooked through (about 160°F internal). Transfer the cooked chicken to a plate and set aside.

4. Build the sauce: In the same skillet, melt butter over medium heat. Add diced onion and cook until translucent, about 4 minutes. Stir in spinach and minced garlic, cooking until the spinach wilts. Pour in the chicken broth and bring to a gentle boil, then reduce heat to low.

5. Finish with Boursin: Whisk the Boursin cheese into the warm broth until fully melted and the sauce is smooth. Return the chicken to the pan, nestling it into the sauce. Simmer for 1–2 minutes to heat through and meld flavors. Taste and adjust seasoning as needed.

What to Serve with Boursin Chicken

This dish shines with creamy mashed potatoes, rice pilaf, buttered pasta, or a crusty slice of bread to soak up the sauce. Roasted or sautéed vegetables—like zucchini, green beans, or glazed carrots—make bright, complementary sides. If you love the sauce, consider increasing the broth and Boursin for extra sauciness.

For a quicker shortcut on busy nights, prepared mashed potatoes or a frozen vegetable mash can work well while still delivering comforting results.

Leftovers and Storage

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently in a skillet over medium-low heat, adding a splash of broth or milk if the sauce has thickened. Freezing is not recommended, as the texture of the sauce may change after thawing.

More Creamy Chicken Recipes

• Cajun Chicken Alfredo
• Crack Chicken Casserole
• Chicken a la King
• Creamy Chicken Marsala
• Creamy Chicken Madeira
• Chicken Florentine
• Creamy Tuscan Chicken

Boursin Chicken Recipe

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Jessica Randhawa

A decadent one-pan chicken dinner: pan-fried chicken in a lush, Boursin-infused sauce made with chicken broth, spinach, and sautéed onions. Serve over mashed potatoes or pasta.

Prep: 10 mins

Cook: 20 mins

Total: 50 mins

Servings: 4

Ingredients

• ¼ cup olive oil
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon smoked paprika
• 4 thinly sliced chicken cutlets
• 2 tablespoons butter
• 1 small yellow onion, diced
• 1–2 cups fresh baby spinach, packed
• 3 cloves garlic, minced
• 2 cups low-sodium chicken broth
• 1 (5.2 ounce) wheel Boursin cheese

Instructions

1. Combine the olive oil and seasonings in a large bowl. Rub over the chicken cutlets.
2. Optional: let the chicken rest for 15–20 minutes to come to room temperature.
3. Heat oil in a large skillet over medium-high heat. Sear chicken 4–5 minutes per side until cooked through; transfer to a plate.
4. Melt butter in the same skillet over medium heat. Cook onion until translucent, about 4 minutes. Add spinach and garlic; cook until spinach wilts.
5. Pour in chicken broth and bring to a low boil. Reduce heat and whisk in Boursin until smooth.
6. Return chicken to the skillet, simmer 1–2 minutes to heat through, and adjust seasoning to taste.

Notes

• If you can’t find pre-sliced cutlets, halve thick breasts and pound them to 1/2-inch thickness.
• Store in the refrigerator in an airtight container for up to 3–4 days; freezing is not recommended.

Nutrition

Calories: 553 kcal | Carbohydrates: 7 g | Protein: 42 g | Fat: 40 g | Sodium: 1096 mg

Nutrition information is an estimate and should be used as a guideline only.