Indulgent creamy Boursin garlic herb chicken seared to perfection and simmered in a rich cheese sauce—ideal for cozy dinners or elegant date nights!

Creamy Boursin Garlic Herb Chicken Recipe - Recipe Image

Ingredients You’ll Need

Just a handful of ingredients work together beautifully in this dish, delivering bold flavors and irresistible creaminess without any fuss. Each one plays a crucial role, so try not to skip or substitute if you want the full Creamy Boursin Garlic Herb Chicken experience.

Chicken breasts: Sliced into cutlets for quick, even cooking and maximum sauce coverage.

Salt and black pepper: The essential seasoning duo that brings out the chicken’s natural taste.
Olive oil: Gives the chicken a gorgeous golden crust and boosts the overall depth of flavor.
Unsalted butter: Adds richness and a touch of silkiness to the sauce.

Garlic cloves: Freshly minced for that signature aromatic punch.
Chicken broth: Deglazes the pan, drawing up all the caramelized goodness, and forms the base of the sauce.
Boursin Garlic & Fine Herbs cheese: The key ingredient—its herby, creamy flavor infuses the entire dish.

Heavy cream: Ensures a dreamy, smooth, and luxurious final texture.
Dijon mustard (optional): Adds a mild tang that enhances the sauce’s complexity—don’t skip if you like a subtle kick.
Fresh parsley: For a bright, fresh finish and a burst of color at serving time.

How to Make Creamy Boursin Garlic Herb Chicken

Step 1: Season the Chicken

Pat your chicken cutlets dry and sprinkle both sides generously with salt and black pepper. This isn’t just about taste—it also helps lock in moisture and creates a great sear in the next step.

Step 2: Sear to Golden Perfection

Grab a large skillet and heat up the olive oil over medium-high heat. Sear the chicken for 4 to 5 minutes on each side until they’re deliciously golden and just cooked through. Once perfect, move them to a plate and keep them warm—you don’t want them to overcook while you make the sauce.

Step 3: Build the Flavor Base

Lower the heat to medium and add the butter to the same pan. Once it’s foaming, toss in the minced garlic. Sauté for about a minute, stirring constantly, until it’s fragrant but not browned. This is where all those amazing aromas start to hit!

Step 4: Deglaze and Melt

Pour in the chicken broth, scraping up every last caramelized bit from the bottom of the pan—these little browned spots mean more flavor. Now, add the Boursin cheese and whisk until it’s melted into the broth, turning everything creamy and rich.

Step 5: Make It Creamy

Stir in the heavy cream and a teaspoon of Dijon mustard if you’re using it. Let the sauce simmer gently for 2 to 3 minutes until it thickens just enough to coat the back of a spoon. You’ll see it transform into something so silky, you’ll want to dive right in.

Step 6: Finish Cooking the Chicken

Return the seared chicken cutlets and any accumulated juices to the pan. Simmer for another 3 to 4 minutes, basting the chicken with that luxurious sauce. This last step infuses every bite with Creamy Boursin Garlic Herb Chicken goodness.

How to Serve Creamy Boursin Garlic Herb Chicken

Garnishes

A sprinkle of freshly chopped parsley not only makes your Creamy Boursin Garlic Herb Chicken look irresistible but also adds a little pop of garden-fresh flavor. If you love a touch of zest, try an optional squeeze of lemon over the top before serving—it brightens up the whole dish!

Side Dishes

This creamy, savory chicken needs something to soak up all that luxurious sauce. Serve it with fluffy mashed potatoes, steamed basmati rice, or a hunk of crusty bread. Roasted green beans or garlicky sautéed spinach make great veggie sides that won’t overpower the star of your plate.

Creative Ways to Present

For an elegant twist, slice the chicken cutlets and fan them out over a bed of creamy polenta or risotto, then pour the sauce generously over the top. Alternatively, spoon the chicken and sauce into shallow bowls and finish with extra parsley and cracked black pepper for a cozy, bistro-style presentation.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, store the cooled Creamy Boursin Garlic Herb Chicken in an airtight container in the fridge. It will keep perfectly for up to 3 days, making lunch or quick dinners a breeze.

Freezing

For best results, freeze the chicken and sauce separately in airtight containers. The sauce might thicken a little after thawing, but a gentle stir and warm-up will bring it right back to its creamy best. Thaw overnight in the fridge before reheating for optimal texture.

Reheating

Warm leftovers over low heat in a skillet, adding a splash of chicken broth or cream if the sauce has thickened up. Stir gently to avoid breaking up the chicken, and be patient—this keeps everything tender and luscious, just like the day you made it.

FAQs

Can I use another brand or type of soft cheese?

Absolutely! While Boursin Garlic & Fine Herbs sets the unique flavor profile, any similar herbed soft cheese will create a creamy sauce—just note that the specific taste may vary slightly.

Is there a dairy-free substitute for cream and Boursin?

A full dairy-free swap is tricky, but you could try a plant-based herbed cheese spread and coconut cream. The sauce won’t be quite as rich, but you’ll still get lovely flavor and texture.

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work wonderfully and stay extra juicy. Adjust the searing and simmering time as needed, as thighs can take a bit longer to cook through.

How do I know when the chicken is fully cooked?

The chicken is ready when it’s golden on the outside and its internal temperature reaches 165°F (74°C). If you’re slicing into it, the juices should run clear—no pink in sight.

Can I double the recipe for more servings?

Definitely! Just use a larger skillet or cook the chicken in batches so it sears properly. Double all ingredients and enjoy a family-style pan of Creamy Boursin Garlic Herb Chicken everyone will rave about.

Final Thoughts

I can’t overstate how truly comforting and delicious Creamy Boursin Garlic Herb Chicken is—once you try it, you’ll want it in regular rotation. Whether you’re cooking for family, friends, or just treating yourself, it’s easy win on every front. Go ahead, gather your ingredients and see just how simple a little skillet magic can be!

Creamy Boursin Garlic Herb Chicken Recipe

4.6 from 76 reviews

Author: Chef
Total Time: 30 minutes

Yield: 4 servings
Diet: Low Carb

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Description

Indulgent creamy Boursin garlic herb chicken seared to perfection and simmered in a rich cheese sauce—ideal for cozy dinners or elegant date nights!

Ingredients

Scale

For the Chicken

2 large chicken breasts, halved lengthwise (to make 4 cutlets)
Salt and black pepper, to taste
1 tablespoon olive oil

For the Sauce

2 tablespoons unsalted butter
3 garlic cloves, minced
1 cup chicken broth

1 (150g) package Boursin Garlic & Fine Herbs cheese
1/2 cup heavy cream
1 teaspoon Dijon mustard (optional)

For Garnish

Fresh parsley, chopped

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Instructions

Prepare the Chicken: Season the chicken cutlets on both sides with salt and pepper to your taste. This layer of seasoning helps build a flavorful base for the dish.

Sear the Chicken: Heat olive oil in a large skillet over medium-high heat. Once hot, add the chicken cutlets and sear for 4–5 minutes per side until golden and cooked through. Remove the chicken from the skillet and set aside on a plate.
Start the Sauce: Reduce the skillet heat to medium. Add the unsalted butter and let it melt completely. Add the minced garlic and sauté for about 1 minute, stirring constantly until the garlic releases its aroma without browning it.
Deglaze the Pan: Pour in the chicken broth while scraping up any browned bits from the bottom of the pan. These bits add even more depth to your sauce.

Melt in the Boursin: Crumble or add the Boursin cheese into the broth. Whisk or stir until the cheese melts and creates a creamy, cohesive mixture.
Finish the Sauce: Stir in the heavy cream and, if using, the Dijon mustard. Let the sauce simmer for 2–3 minutes, stirring occasionally, until it’s slightly thickened and glossy.
Combine & Heat Through: Return the seared chicken cutlets to the sauce in the skillet. Spoon sauce over the top and let everything simmer together for another 3–4 minutes, ensuring the chicken is fully coated and heated through.

Garnish & Serve: Turn off the heat and sprinkle with freshly chopped parsley. Serve hot, with your favorite sides such as mashed potatoes, rice, or crusty bread to soak up the sauce.

Notes

Halve thick chicken breasts for even cooking and juicier cutlets.
For extra flavor, try adding a splash of white wine after sautéing the garlic, just before adding broth.

The sauce thickens as it cools; add a splash more cream or broth if reheating.
Swap parsley for chives or thyme for a flavor twist.
Great with mashed potatoes, pasta, or steamed vegetables on the side.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main-course

Method: Stovetop
Cuisine: French-inspired

Nutrition

Serving Size: 1 chicken cutlet with sauce

Calories: 430
Sugar: 2g
Sodium: 620mg

Fat: 29g
Saturated Fat: 15g
Unsaturated Fat: 11g

Trans Fat: 0g
Carbohydrates: 6g
Fiber: 0g

Protein: 36g
Cholesterol: 140mg