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Boursin Chicken

Boursin chicken features golden seared chicken breasts in a luxuriously creamy Boursin garlic-and-herb cheese sauce. The method simmers wine-and-broth with melted cheese for a smooth, glossy, thyme-speckled pool that clings to every bite.
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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: 610
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 4 boneless skinless chicken breasts Pat dry so they sear instead of steam.
Seasoning & aromatics
  • 0.25 tsp Salt, pepper, and garlic powder to taste Season both sides; adjust to taste.
  • 2 tbsp olive oil Use for browning the chicken.
  • 3 garlic Minced (about 3 cloves).
Sauce
  • 0.5 cup dry white wine or chicken broth Choose one; deglazes and adds flavor.
  • 1 cup chicken broth Builds the creamy sauce base.
  • 1 package (5.2 oz) Boursin garlic and herb cheese Stir until fully melted and smooth.
  • 0.5 cup heavy cream For a thick, velvety finish.
  • 1 tsp fresh thyme leaves Finely visible throughout the sauce.
  • 0.5 Fresh thyme for garnish A few leaves for top garnish.

Equipment

  • 1 cast iron skillet

Method
 

Sear the chicken
  1. Season the boneless skinless chicken breasts with salt, pepper, and garlic powder to taste. Heat olive oil in a large skillet over medium-high heat until shimmering, then 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. In the same pan, add minced garlic and cook for 30 seconds until fragrant. Deglaze with dry white wine or chicken broth and cook for 2 minutes, scraping up the browned bits.
  2. Pour in chicken broth, bring to a simmer, and add Boursin garlic and herb cheese. Stir until completely melted and smooth.
  3. Stir in heavy cream and fresh thyme leaves, then simmer for 3-4 minutes until the sauce thickens slightly.
Finish and serve
  1. Return the chicken to the pan and spoon the Boursin sauce over each breast until coated. Garnish with fresh thyme and serve over mashed potatoes or pasta.

Notes

Pro tip: For the best golden crust, pat the chicken dry and don’t move it for the first 5-6 minutes per side. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently in a skillet with a splash of broth to loosen the sauce. Freezing isn’t recommended because the cream-based cheese sauce can break. For a lighter option, use half-and-half instead of heavy cream and simmer a minute longer to help it thicken.