This Creamy Boursin Chicken with Herbs and Garlic is an elegant, no-fuss dinner that feels restaurant-worthy yet comes together in under an hour. Golden-seared chicken breasts are nestled into a rich, velvety sauce made with Boursin cheese, cream, and fragrant herbs perfect for spooning over potatoes, rice, or pasta on a cozy night in.
Ingredients
- 4 boneless, skinless chicken breasts
- 8 ounces Boursin cheese (garlic and herb flavor)
- 1 tablespoon olive oil
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Pat the chicken breasts dry with paper towels. Season both sides generously with salt and pepper.
- In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the chicken breasts and sear for 4–5 minutes per side, until golden brown. Transfer the chicken to a plate and set aside.
- In the same skillet, pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon.
- Stir in the heavy cream, Boursin cheese, dried thyme, and dried rosemary. Whisk or stir until the cheese fully melts and the sauce is smooth and creamy.
- Return the seared chicken (and any accumulated juices) to the skillet, nestling the breasts into the sauce. Spoon some of the sauce over the top of each piece.
- Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Remove the skillet from the oven and let the chicken rest in the sauce for 5 minutes. Garnish with freshly chopped parsley before serving, spooning plenty of sauce over each portion.
Variation
- Mushroom Boursin Chicken: Sauté 8 ounces of sliced mushrooms in the skillet after searing the chicken, then build the sauce right over them for extra earthiness and volume.
- Spinach & Sun-Dried Tomato Boursin Chicken: Stir in 2 cups of fresh baby spinach and 1/4 cup chopped sun-dried tomatoes into the sauce before returning the chicken to the pan.
- Lemon-Herb Boursin Chicken: Add the zest of 1 lemon and 1–2 tablespoons of fresh lemon juice to the sauce for a bright, tangy twist that cuts through the richness.
Cooking Notes
- Use medium-high heat for searing hot enough to get color, but not so hot that the browned bits burn before deglazing with broth.
- If your skillet isn’t oven-safe, transfer the seared chicken and sauce to a baking dish before baking.
- For best texture, avoid boiling the cream sauce; keep it at a gentle simmer so it stays smooth and silky.
Serving Suggestions
- Serve over mashed potatoes, buttered egg noodles, or creamy polenta to soak up every bit of the sauce.
- Pair with a simple green side steamed green beans, roasted asparagus, or a crisp salad with a tangy vinaigrette.
- For a low-carb option, serve with cauliflower mash or sautéed zucchini and a side of roasted Brussels sprouts.
Tips
- Patting the chicken dry before searing helps it brown better and prevents steaming in the pan.
- Let the chicken rest for a few minutes before slicing to keep it juicy and prevent the sauce from thinning out.
- If the sauce seems too thick after baking, whisk in a few tablespoons of hot broth; if it’s too thin, simmer briefly on the stovetop to reduce.
Prep Time:
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutritional Information (Per Serving)
- Calories: 480 kcal
- Protein: 36 g
- Sodium: 650 mg
Frequently Asked Questions
- Can I use bone-in chicken?
Yes, but you’ll need to increase the oven time. Sear as directed, then bake 30–40 minutes, or until the thickest part reaches 165°F (75°C). - Can I substitute light cream or half-and-half?
You can, but the sauce may be slightly thinner and less rich. Avoid boiling to prevent curdling. - Does this reheat well?
Yes. Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently on the stovetop or in the microwave, adding a splash of broth or cream if needed. - Can I make this ahead for guests?
You can sear the chicken and prepare the sauce a few hours ahead, then refrigerate. Bring to room temp, then bake until the chicken is cooked through just before serving.
Conclusion
Creamy Boursin Chicken with Herbs and Garlic is the kind of comfort food that feels special enough for guests yet easy enough for any weeknight. Juicy, golden chicken bakes in a luscious, herb-infused sauce that begs to be mopped up with potatoes, rice, or crusty bread simple, cozy, and reliably impressive every time you make it.
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Boursin Chicken
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten-free (check broth brand)
Description
This Creamy Boursin Chicken with Herbs and Garlic is an elegant, no-fuss dinner that feels restaurant-worthy yet comes together in under an hour. Golden-seared chicken breasts are nestled into a rich, velvety sauce made with Boursin cheese, cream, and fragrant herbs perfect for spooning over potatoes, rice, or pasta on a cozy night in.
Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 8 ounces Boursin cheese (garlic and herb flavor)
- 1 tablespoon olive oil
- 1 cup chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C).
- Pat the chicken breasts dry with paper towels. Season both sides generously with salt and pepper.
- In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the chicken breasts and sear for 4–5 minutes per side, until golden brown. Transfer the chicken to a plate and set aside.
- In the same skillet, pour in the chicken broth and bring to a simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon.
- Stir in the heavy cream, Boursin cheese, dried thyme, and dried rosemary. Whisk or stir until the cheese fully melts and the sauce is smooth and creamy.
- Return the seared chicken (and any accumulated juices) to the skillet, nestling the breasts into the sauce. Spoon some of the sauce over the top of each piece.
- Transfer the skillet to the preheated oven and bake for 20–25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C).
- Remove the skillet from the oven and let the chicken rest in the sauce for 5 minutes. Garnish with freshly chopped parsley before serving, spooning plenty of sauce over each portion.
Notes
- If your chicken breasts are very thick, you can slice them horizontally into cutlets so they cook more evenly and quickly.
- The sauce will thicken slightly as it rests; if you prefer a thinner sauce, whisk in a splash of warm broth or cream before serving.
- Taste the sauce before adding extra salt Boursin and broth both contain sodium, so you may need less than you think.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop & Oven-Baked
- Cuisine: American / European-inspired
Nutrition
- Serving Size: 1 chicken breast with sauce (1/4 of recipe)
- Calories: 480 kcal (approx.)
- Sugar: 2 g (approx.)
- Sodium: 650 mg (approx., varies by broth and cheese)
- Fat: 35 g (approx.)
- Saturated Fat: 18 g (approx.)
- Unsaturated Fat: 16–17 g (approx.)
- Trans Fat: 0 g
- Carbohydrates: 6 g (approx.)
- Fiber: 0 g
- Protein: 36 g (approx.)
- Cholesterol: 170 mg (approx.)
Keywords: boursin chicken, creamy boursin chicken, garlic and herb chicken, skillet chicken, easy chicken dinner, one-pan chicken, weeknight dinner