Chicken in Boursin Sauce with Garlic and Fine Herbs

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Description

This Chicken in Boursin Sauce with Garlic and Fine Herbs is a creamy, comforting, and elegant dish that brings restaurant-quality flavors right to your table. Juicy chicken breasts (or thighs) are seared until golden, then simmered in a velvety sauce made with Boursin cheese, which is infused with garlic and fine herbs. The sauce coats the chicken beautifully, making it perfect to serve with mashed potatoes, rice, or pasta. This dish is both simple enough for weeknight dinners and fancy enough for entertaining guests.

 Ingredients For Chicken in Boursin Sauce with Garlic and Fine Herbs

  • 4 boneless, skinless chicken breasts (or thighs)

  • 2 tbsp olive oil (or butter)

  • 1 medium onion, finely chopped

  • 3 cloves garlic, minced

  • 1 cup chicken broth (low-sodium)

  • 1 package (150g / 5.2 oz) Boursin Garlic & Fine Herbs cheese

  • 1 cup heavy cream (or half-and-half for lighter)

  • 1 tsp Dijon mustard (optional, for depth)

  • Salt & black pepper, to taste

  • Fresh parsley or chives, for garnish

Instructions

  1. Prepare the chicken

    • Pat chicken dry with paper towels. Season generously with salt and pepper.

  2. Sear the chicken

    • Heat olive oil in a large skillet over medium-high heat.

    • Add chicken and cook 5–6 minutes per side until golden brown. Remove and set aside.

  3. Make the sauce base

    • In the same skillet, add onions and cook until soft (about 3 minutes).

    • Stir in garlic and cook 30 seconds until fragrant.

  4. Add liquid and cheese

    • Pour in chicken broth, scraping up browned bits.

    • Stir in the Boursin cheese until melted and creamy.

  5. Finish the sauce

    • Lower heat to medium, stir in heavy cream and Dijon mustard (if using).

    • Simmer gently 3–4 minutes until slightly thickened.

  6. Return chicken

    • Place chicken back in the skillet, spoon sauce over, and simmer 5 minutes until fully cooked (internal temp: 165°F / 74°C).

  7. Serve

    • Garnish with parsley or chives. Serve hot over mashed potatoes, rice, or pasta.

Servings

  • Serves 4 people

 Nutritional Info (per serving, approx.)

  • Calories: 490 kcal

  • Protein: 36g

  • Carbohydrates: 7g

  • Fat: 34g

  • Fiber: 1g

  • Sugar: 3g

  • Sodium: 640mg

 Notes

  • You can substitute chicken thighs for more flavor and juiciness.

  • Boursin comes in different flavors—try pepper or shallot & chive for variety.

  • Add spinach or mushrooms to the sauce for extra vegetables.

Tips

  • For a lighter option, use half-and-half instead of cream.

  • Always sear chicken first—it builds flavor and prevents the meat from drying out.

  • If sauce gets too thick, add a splash of broth or milk.

  • Pair with a crisp white wine like Sauvignon Blanc or Chardonnay for a restaurant-style meal.

Benefits

  • High in protein – keeps you full and supports muscle health.

  • Calcium-rich – thanks to Boursin cheese and cream.

  • Comfort food – creamy, indulgent, and satisfying.

  • Quick & easy – ready in under 40 minutes.

 Q/A

Q1: Can I make this ahead of time?
Yes! You can cook the chicken and sauce separately, then reheat gently on the stove before serving.

Q2: What can I serve it with?
Great with mashed potatoes, pasta, rice, or crusty bread to soak up the sauce.

Q3: Can I freeze it?
Cream sauces don’t always freeze well (they may split). Best to refrigerate up to 3 days and reheat gently.

Q4: Can I make it without cream?
Yes, you can use whole milk or even a dairy-free alternative like coconut milk for a lighter version.

Q5: Is Boursin cheese replaceable?
If you can’t find Boursin, use cream cheese with garlic and fresh herbs mixed in.

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