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Boursin Chicken

Boursin chicken is a French-American skillet dinner with golden seared chicken breasts and a silky, garlic-and-herb Boursin cheese sauce. The sauce melts smooth and turns glossy with thyme, then coats each breast for a fragrant, creamy finish.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Dish
Cuisine: French-American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts
  • Salt, pepper, and garlic powder to taste
Searing & Sauce
  • 2 tbsp olive oil
  • 3 garlic, minced
  • 0.5 cup dry white wine or chicken broth
  • 1 cup chicken broth
  • 1 package (5.2 oz) Boursin garlic and herb cheese
  • 0.5 cup heavy cream
  • 1 tsp fresh thyme leaves
  • Fresh thyme for garnish

Equipment

  • 1 cast iron skillet

Method
 

Season and sear the chicken
  1. Season the chicken breasts with salt, pepper, and garlic powder to taste. Heat olive oil in a large skillet over medium-high heat until shimmering.
  2. Add chicken breasts and sear for 5-6 minutes per side until golden and the internal temperature reaches 165°F. Remove to a plate.
Build the creamy Boursin sauce
  1. Cook the minced garlic in the same pan for 30 seconds until fragrant. Deglaze with the white wine and cook for 2 minutes.
  2. Pour in the chicken broth, bring it to a simmer, and add the Boursin cheese. Stir until completely melted and smooth.
  3. Stir in the heavy cream and fresh thyme leaves, then simmer for 3-4 minutes until the sauce thickens slightly. The sauce should look glossy and lightly cling to the spoon.
Serve
  1. Return the chicken to the pan and spoon the Boursin sauce over each breast. Let the sauce coat the chicken as it warms through.
  2. Garnish with fresh thyme and serve over mashed potatoes or pasta. Plate with the sauce pooling thickly around the chicken.

Notes

Pro tip: for maximum flavor and browning, pat the chicken dry and let it sear without moving for the full 5–6 minutes per side. Store leftovers covered in the fridge up to 3 days; reheat gently in a skillet over low heat with a splash of chicken broth or cream to loosen the sauce. Freezing isn’t ideal because the cream may separate after thawing. If you want a lighter option, swap heavy cream for half-and-half and simmer just until slightly thickened.