Easy Boursin Chicken Dinner

I made this Easy Boursin Chicken Dinner because I wanted something that tastes like I put in effort… without actually putting in effort. It’s juicy chicken nestled in a lush, garlicky-herb sauce that basically makes the pan lick itself clean. Minimal ingredients, maximum “wow,” and yes, I did use a pan that was clearly too small. No, I won’t be learning from this.

Last time I made it, my husband wandered through the kitchen, ate half the Boursin straight from the wrapper, and declared he was “helping.” Meanwhile, the kids were playing “restaurant,” which is code for demanding bread service and then ignoring dinner entirely. I plated it up, splashed creamy sauce on my shirt, and pretended it was a pattern. Ten minutes later everyone was silent, which is how I know it’s good or they’ve discovered markers. It was the chicken. Mostly.

Time-Saving Hacks

– Buy thin chicken cutlets so you don’t have to play “butterfly roulette” with a raw chicken breast.
– Microwave the Boursin for 10–15 seconds to jumpstart the melt. Is it classy? No. Is it effective? Yes.
– Skip the sear and just bake everything together. Will it be less bronzed? Sure. Will anyone notice under all that sauce? Also sure.
– Toss in a handful of bagged baby spinach at the end so it looks like you eat vegetables.
– Deglaze the pan with a splash of boxed broth or white wine you opened yesterday and “forgot” to chill.
– Line your sheet pan for roasted sides with foil because dishes are a social construct.

Serving Ideas

– Over buttered noodles, because we are not here for restraint.
– With roasted broccoli, for balance… and to feel superior for 6–8 minutes.
– Garlic bread. Because we like to double down on our personality.
– A crisp green salad so you can say the word “refreshing” and mean it.
– Serve with wine if the kids drove you nuts. If not, serve with wine anyway. Scientific method.

What to Serve It With

– Lemon-herb rice or orzo that casually drinks up the sauce like it pays rent.
– Smashed potatoes with extra butter, because obviously.
– Roasted asparagus or green beans tossed with a squeeze of lemon.
– A chunk of crusty bread to mop the pan. No, you may not lick it. Yes, I did.
– Light dessert: berries and whipped cream, or just more chicken. I don’t make rules; I break them.

✔Tips & Mistakes

– Don’t overcrowd the pan. Steamed chicken is not the vibe.
– Season after adding Boursin—the cheese is salty. Taste first, salt later.
– If the sauce gets too thick, thin with a splash of broth or pasta water. Look at you, saucier.
– Let the chicken rest a few minutes so it stays juicy and doesn’t file a complaint.
– If your sauce looks curdly, whisk in a tablespoon of cream or a pat of butter. Magic.
– Aim for 165°F internal temp. A meat thermometer is the adulting trophy you deserve.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Fridge: 3–4 days in an airtight container. The sauce thickens; stir in a splash of milk or broth when reheating.
– Reheat: Low and slow on the stove, or microwave at 50% power in short bursts so it doesn’t break.
– Freezer: Not ideal—the dairy can get weird. If you must, freeze the chicken and make fresh sauce later.

✔Variations and Substitutions

– Protein swap: Chicken thighs, turkey cutlets, or pork chops. They all love a creamy bath.
– Boursin flavors: Garlic & Fine Herbs is classic; Shallot & Chive or Black Pepper are plot twists.
– Add-ins: Mushrooms, spinach, sun-dried tomatoes, or peas if you want a pop of cute.
– Zing it up: A spoonful of Dijon or a squeeze of lemon brightens everything like a ring light.
– Wine? A splash of dry white adds depth. You’ll look extremely competent.
– Lighter option: Half-and-half works, just don’t boil it. We’re simmering, not punishing.
– Dairy-free-ish: Use herbed goat cheese for tang or a creamy plant-based cheese if that’s your journey.
– Gluten-free: Serve over rice or potatoes; use cornstarch to thicken if needed.

Frequently Asked Questions

Easy Boursin Chicken Dinner

Creamy, garlicky Boursin chicken made in one skillet with tender seared chicken breasts and a rich herb sauce. Ready in about 30 minutes and perfect over mashed potatoes, rice, or pasta.

No ratings yet

Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

1x2x3x

Main Ingredients

• ▢ 1.5 lb boneless skinless chicken breasts patted dry
• ▢ 1 tsp kosher salt
• ▢ 0.5 tsp black pepper freshly ground
• ▢ 1 tsp garlic powder
• ▢ 0.5 tsp paprika sweet or smoked
• ▢ 1 tbsp olive oil
• ▢ 1 tbsp unsalted butter
• ▢ 0.5 cup low-sodium chicken broth
• ▢ 0.5 cup heavy cream
• ▢ 5.2 ounce Boursin Garlic & Fine Herbs cheese one package
• ▢ 2 cup baby spinach optional
• ▢ 1 tbsp lemon juice freshly squeezed
• ▢ 1 tbsp fresh parsley chopped, for garnish

Instructions

Preparation Steps

• Slice thick chicken breasts horizontally to create evenly sized cutlets. Pat dry with paper towels.
• Season both sides with salt, pepper, garlic powder, and paprika.
• Heat olive oil and butter in a large skillet over medium-high heat. Add chicken and sear until golden, about 4 to 5 minutes per side, until just cooked through. Transfer to a plate.
• Reduce heat to medium. Pour in chicken broth and scrape up browned bits with a wooden spoon. Simmer 2 minutes to reduce slightly.
• Stir in heavy cream and crumble in the Boursin. Whisk until the cheese melts and the sauce is smooth and lightly thickened, about 2 to 3 minutes.
• Return chicken and any accumulated juices to the skillet. Simmer gently 2 to 3 minutes, until the chicken reaches 165°F and is coated in sauce.
• Fold in spinach until just wilted, then stir in lemon juice. Adjust salt and pepper to taste.
• Garnish with parsley and serve immediately with mashed potatoes, rice, or buttered noodles.

Notes

For thicker sauce, simmer a few extra minutes after adding the Boursin and cream. If the sauce gets too thick, splash in more broth. Swap chicken breasts for boneless thighs if you prefer.