Garlic Herb Boursin Chicken
Have you ever heard of Boursin cheese? Me either, until it was introduced to me recently in a sauce. Boursin cheese is a flavor packed French cheese spread that goes well with practically everything. I couldn’t help but experiment with the cheese in my recipes until I developed the PERFECT creamy sauce that I knew would do wonders for a classic chicken dinner.
Garlic Herb Boursin Chicken is one of the best variations of a creamy garlic chicken recipe that I’ve tried. It’s quick, easy, and can be a simple one pot recipe for those busy weekday nights. The silky smooth texture of the sauce infused with fresh herbs and garlic poured over juicy chicken breast is a fine dining experience you can have right in your own home!
What is Boursin Chicken?
Boursin chicken is tender chicken breast that has either been pan seared or baked smothered in a Boursin cheese cream sauce. It begins by melting Boursin cheese in a pan with drippings left behind by the chicken where it simmers with a little bit of butter, cream, broth, white wine and seasonings. The result is a smooth and cheesy garlic sauce that when topped over chicken will absolutely impress your guests!
Why You’ll Love This Recipe
Quick and easy: This recipe really only involves a whole lot of melting other than pan searing chicken. The entire meal can be completed in under 30 minutes.
Versatile: Any chicken smothered in a cheesy cream sauce pairs well with anything. This includes steamed vegetables, mashed potatoes, or (my favorite) pasta.
Flavor: Purchasing the garlic herb type of Boursin cheese adds a ton of flavor, but adding in a layer of your own fresh herbs brings the flavor up a notch.
Picky eater friendly: If my toddler eats this, then I deem it picky-eater friendly!
Ingredients
Chicken breast – I prefer to use chicken breast that is sliced lengthwise to get 2 thin slices. Cooking chicken breast in a pan that is too thick results in an overcooked exterior so I’ve never been a fan. Boneless chicken thighs are also an excellent alternative.
Boursin cheese – one 5.2 oz block of garlic herb Boursin cheese is all it takes. It does come in other flavors, but I’m a garlic girly.
Chicken stock – to use as the base to our Boursin cheese cream sauce. Broth can also be used.
Heavy cream – to add an extra layer of creaminess to our sauce
Butter – to help thicken up the sauce and add extra flavor
Olive oil – to sear the chicken
White wine – use a dry wine such as sauvignon blank or a chardonnay
Garlic – I know the Boursin cheese has garlic infused, but it’s a mild flavor and I prefer a stronger garlic flavor. Feel free to omit if you’re not a huge garlic lover like myself.
Fresh thyme – thyme has a deeper, stronger flavor than most of the other fresh herbs I’ve tried. I love it in cream based sauced.
Fresh parsley – for a touch of added flavor but mainly for appearance as garnish.
How to Make Garlic Herb Boursin Chicken
Begin with preparing the chicken. Slice the whole chicken breasts in half lengthwise (this is called a “butterfly” cut). Sprinkle with salt and allow to rest on paper towels for at least 10 minutes. This allows the salt to penetrate the meat and the chicken to reach room temperature.
Tip: You NEVER want to cook cold chicken as it causes the outside to be overcooked which gives you dry meat.
Heat a large frying pan to medium-high heat and add 1 tbsp olive oil. Dab your chicken breasts dry with paper towels and allow to cook on each side for 2-3 minutes until golden brown or until the internal temperature reaches 165°F. Set aside on paper towels to cool.
Peel and mince your garlic. In the pan used to cook the chicken, add in 1 tbsp butter and cook the garlic on medium heat for 1-2 minutes. Add in ¼ cup white wine to deglaze the pan and allow it to simmer off for 1 minute.
Add ¼ cup chicken stock and ½ tsp thyme to the pan until it begins to simmer. Unwrap the Boursin cheese and allow it to melt into the sauce while stirring to combine.
When the Boursin cheese has fully melted into the sauce and is warmed through, add in ¼ cup of cream. Allow to simmer for 5 minutes. Add the chicken back into the sauce for a minute or two and serve warm.
Garnish with fresh parsley. Plate with sides of your choice.
What to Serve with Boursin Chicken
My favorite sides to serve with Boursin chicken are mashed potatoes with veggies. Steamed green beans or spinach would be my first recommendation as the flavors of these veggies match the flavor of Boursin chicken well. I also love that the sauce works as a gravy for mashed potatoes. Pasta is also a great side dish if you’re not a mashed potato fan!
How to Store Leftovers
If possible, try to store the sauce separately from the chicken so that it doesn’t make the chicken too soft. It will be fine in the fridge in an airtight container for about 4-5 days but can be frozen for 4 months. Make sure to use a freezer safe storage container or bag to avoid ice crystals as this will ruin the texture!
My favorite way to store this meal long term in the freezer is in a vacuum sealed freezer storage bag using the FoodSaver Compact Vaccuum Sealer. It avoids freezer crystals and I’ve noticed it keeps the food more fresh for longer periods of time.
With how easy and simple this creamy Boursin chicken recipe is, I know it’s something you can master. Try this recipe today and your tastebuds will thank you!
Can’t get enough of this recipe? Check out my Copycat Texas Roadhouse Smothered Chicken and Chicken Chesapeake recipes which are similar in consistency!
Disclaimer: This post contains affiliate links for products I love and have personally tried myself. I may earn a small commission off the sale of these items. I hope you love them as much as I do!
Garlic Herb Boursin Chicken
Ingredients
- 3 chicken breasts sliced down the side to make 2 pieces per breast
- 1 pack Boursin cheese use the garlic herb flavor which comes in a 5.2 oz package
- ¼ cup white wine
- ¼ cup chicken stock broth can also be used
- ¼ cup heavy cream
- 1 tbsp olive oil
- 1 tbsp salted butter kerrygold brand
- ½ tsp thyme or a few fresh thyme sprigs
- 4 cloves garlic peeled and minced
- 1/4 tsp salt to taste
Instructions
- Slice the whole chicken breasts in half lengthwise (this is called a “butterfly” cut). Sprinkle with salt and allow to rest on paper towels for at least 10 minutes.
- Heat a large frying pan to medium-high heat and add 1 tbsp olive oil. Dab your chicken breasts dry with paper towels and allow to cook on each side for 2-3 minutes until golden brown or until the internal temperature reaches 165℉. Set aside on paper towels to cool.
- Peel and mince 4 cloves of garlic. In the pan used to cook the chicken, add in 1 tbsp butter and cook the garlic on medium heat for 1-2 minutes. Add in ¼ cup white wine to deglaze the pan and allow it to simmer off for 1 minute.
- Add ¼ cup chicken stock and ½ tsp thyme to the pan until it begins to simmer. Unwrap the Boursin cheese and allow it to melt into the sauce while stirring to combine.
- When the Boursin cheese has fully melted into the sauce and is warmed through, add ¼ cup of cream. Allow to simmer for 5 minutes. Add the chicken back into the sauce for a minute or two and serve warm. Garnish with parsley and plate with sides of your choice.
- Enjoy!