This quick skillet meal uses Boursin cheese to create a rich, herby sauce in under 30 minutes. It is a practical dinner option for busy weeknights when you want high flavor with minimal prep.
List of ingredients
- 2 large chicken breasts – boneless and skinless
- 1/2 teaspoon garlic powder – for seasoning the meat
- Salt & pepper – to taste
- 1 tablespoon olive oil – for searing
- 1 tablespoon butter – adds flavor and browning
- 1/2 medium onion – finely chopped
- 3/4 cup chicken broth – use low sodium if sensitive to salt
- 1 (5.2 oz) package Boursin Fine Herbs & Garlic cheese – softened for easier melting
- 1-2 tablespoons chopped parsley – optional for garnish and freshness
step-by-step instructions
- Prepare the chicken: Cut the chicken breasts in half lengthwise to get 4 thinner pieces. Season them with the garlic powder and some salt & pepper.
- Sear the meat: Add the oil and butter to a skillet over medium-high heat and let it heat up for a few minutes. Cook the chicken for about 5-6 minutes per side or until cooked through, then transfer it to a plate.
- Sauté the aromatics: To the skillet, add the onions and sauté for about 5 minutes or until softened and lightly browned. If the pan seems dry, add a small splash more olive oil.
- Create the sauce: Add the chicken broth and the Boursin cheese to the skillet. Stir until you have a smooth sauce. Let it bubble for 5 minutes, then stir in the chopped parsley if using.
- Combine and finish: Add the chicken and any plate juices back into the skillet and let it warm through for a couple of minutes. The sauce should be thicker by now; if it is too thick, add another splash of chicken broth.
- Final seasoning: Season with salt & pepper if needed and serve immediately.
Pro Cooking Tips for the Best Results
Using an Instant-Read Thermometer for Doneness
To ensure the chicken is safe to eat without overcooking it, use a digital meat thermometer. The chicken is perfectly done when the internal temperature reaches 165F in the thickest part. This prevents the meat from becoming dry or rubbery.
Allowing Boursin Cheese to Reach Room Temperature
Take the Boursin cheese out of the refrigerator about 30 minutes before you start cooking. Softened cheese integrates into the chicken broth much faster and prevents clumps from forming. This results in a velvety, professional-looking sauce.
Avoiding Skillet Crowding
If your skillet is small, cook the chicken cutlets in two batches instead of all at once. Overcrowding the pan drops the temperature of the oil, which leads to steaming rather than searing. Searing in batches ensures a golden-brown crust and better flavor.
Deglazing the Pan Thoroughly
When you add the chicken broth to the skillet, use a wooden spoon or whisk to scrape the bottom of the pan. Those browned bits, known as fond, contain concentrated flavor from the chicken and butter. Incorporating them into the sauce adds depth and richness.
Ingredient Substitutions and Tweaks
Substituting Boneless Skinless Chicken Thighs
You can replace the chicken breasts with boneless, skinless chicken thighs for a juicier result. Thighs are more forgiving and less likely to dry out during the searing process. Adjust the cooking time slightly, as thighs may take a minute or two longer to cook through.
Experimenting with Different Boursin Flavors
While the Fine Herbs & Garlic variety is classic, other Boursin flavors can work well. Consider using a pepper-infused Boursin for a spicier kick or a different herb blend. Just be mindful that different flavors may have different salt levels.
Using Alternative Broths for the Sauce
If you do not have chicken broth, vegetable broth is a suitable alternative that maintains the savory profile. In a pinch, you can use water mixed with a pinch of bouillon powder. Avoid using heavy cream as a direct replacement for broth, as it will make the sauce too thick.
Swapping Fresh Parsley for Dried Herbs
If fresh parsley is unavailable, you can use a small amount of dried parsley or a pinch of dried oregano. Add dried herbs during the sauce simmering stage rather than at the end. This allows the dehydrated leaves to rehydrate and release their oils.
Creative Recipe Variations
Adding Fresh Baby Spinach
To add a vegetable component, stir in two cups of fresh baby spinach right before adding the chicken back to the pan. The residual heat of the sauce will wilt the spinach in about 60 seconds. This adds color and nutritional value to the dish.
Incorporating Sun-Dried Tomatoes
Add 1/4 cup of chopped sun-dried tomatoes when sautéing the onions. The concentrated sweetness and tang of the tomatoes complement the creamy garlic cheese perfectly. This variation gives the dish a more Mediterranean flavor profile.
Adding Sliced Mushrooms for Earthiness
Sauté sliced cremini or button mushrooms along with the onions until they release their moisture and brown. Mushrooms add a meaty texture and an earthy depth that pairs well with the Boursin sauce. Ensure they are well-browned before adding the broth.
Adding Lemon Zest for Brightness
Stir in one teaspoon of fresh lemon zest at the very end of the cooking process. The acidity of the lemon cuts through the richness of the cheese and butter. This creates a more balanced flavor that tastes light and fresh.
Recommended Side Dishes
Creamy Mashed Potatoes
Mashed potatoes are an ideal partner for this recipe because they soak up the creamy garlic sauce. Use Yukon Gold potatoes for a naturally buttery texture. Serve the chicken and sauce directly over a mound of potatoes.
Buttered Rice or Orzo Pasta
White rice or orzo pasta provides a neutral base that lets the Boursin flavors shine. Toss the cooked grains or pasta with a bit of butter and salt before plating. This creates a hearty, filling meal that is satisfying for the whole family.
Roasted Cauliflower or Carrots
For a healthier balance, serve this chicken with oven-roasted cauliflower or glazed carrots. The charred edges of roasted vegetables contrast well with the smooth creaminess of the sauce. Roast them at 400F with olive oil and salt for 20 minutes.
Sautéed Garlic Green Beans
Quickly sauté fresh green beans with minced garlic and a touch of olive oil. The snap and freshness of the beans provide a necessary textural contrast to the soft chicken and sauce. Keep them slightly crisp to maintain a bright green color.
Arugula Salad with Lemon Vinaigrette
A simple side salad of arugula tossed in lemon juice and olive oil is a great accompaniment. The peppery notes of the arugula and the acidity of the lemon cleanse the palate. This prevents the meal from feeling too heavy.
Storage and Reheating Guide
Refrigerating Leftovers
Store any remaining chicken and sauce in an airtight container in the refrigerator. This dish will stay fresh and safe to eat for 3 to 4 days. Ensure the container is sealed tightly to prevent the sauce from absorbing other fridge odors.
Reheating the Dish for Best Quality
To reheat, place the chicken and sauce in a small saucepan over low to medium heat. Add a splash of chicken broth or water to loosen the sauce, as it will thicken significantly in the fridge. Stir gently until heated through to avoid breaking the sauce.
Why Freezing is Not Recommended
It is best to avoid freezing this recipe because of the high dairy content in the Boursin cheese. Freezing and thawing often cause cream-based sauces to separate or become grainy. For the best texture, enjoy the meal fresh or refrigerated.
Meal Prep and Make-Ahead Advice
Pre-cutting and Seasoning Meat
You can prepare the chicken cutlets up to 24 hours in advance. Slice the breasts, season them with garlic powder, salt, and pepper, and store them in a sealed container. This saves significant time during the actual cooking process.
Chopping Aromatics Ahead of Time
Dice the onions and chop the parsley before you begin the cooking process. Store the chopped onions in a small container and the parsley in a damp paper towel inside a bag. Having your mise en place ready prevents the butter from burning while you chop.
Troubleshooting Common Issues
What to Do if the Sauce is Too Thick
If the sauce becomes too thick or looks like a paste, stir in one tablespoon of chicken broth at a time. Continue adding broth and stirring over low heat until the desired consistency is reached. Be careful not to add too much, or the sauce will become runny.
What to Do if the Sauce is Too Thin
If the sauce is too watery, let it simmer for an additional 2 to 3 minutes without a lid. The evaporation process will naturally thicken the liquid. Avoid adding flour or cornstarch, as the Boursin cheese is usually sufficient for thickening.
Preventing Dry Chicken
If the chicken feels dry, it was likely cooked for too long or at too high a heat. To fix this, ensure you return the chicken to the sauce for the final warming stage. The sauce will rehydrate the exterior of the meat and add moisture.
Fixing a Separated Sauce
If the sauce appears to split or separate, it is usually due to overheating. Lower the temperature and whisk the sauce vigorously while adding a tiny splash of broth. This helps re-emulsify the fats and liquids for a smooth finish.
Frequently Asked Questions
Can I use a different type of cream cheese?
You can use plain cream cheese, but you will need to add garlic powder, dried herbs, and a bit more salt to mimic the Boursin flavor. The flavor profile of Boursin is more complex than standard cream cheese, so additional seasoning is necessary.
Do I have to cut the chicken breasts in half?
Cutting them in half is highly recommended for even cooking. Whole chicken breasts are often too thick, meaning the outside overcooks before the center reaches 165F. Thinner cutlets cook quickly and stay tender.
Can I make this recipe in a slow cooker?
This recipe is designed for a skillet to achieve a proper sear on the meat. While you can cook chicken in a slow cooker, you would lose the golden crust and the sauce might not thicken in the same way. Stick to the stovetop for the best results.
Is this dish suitable for gluten-free diets?
This recipe is naturally gluten-free as long as the chicken broth you use is certified gluten-free. Always check the labels on the Boursin cheese and broth to ensure there are no hidden thickeners or additives containing gluten.
Print
Creamy Boursin Garlic Herb Chicken
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This easy Boursin chicken recipe comes together quickly with a handful of everyday ingredients and has a deliciously creamy and cheesy herb sauce!
Ingredients
- 2 large chicken breasts
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion, chopped
- 3/4 cup chicken broth
- 1 (5.2 oz) package Boursin Fine Herbs & Garlic cheese, softened
- 1–2 tablespoons chopped parsley
Instructions
- Step: Cut the chicken breasts in half lengthwise to get 4 thinner pieces. Season them with the garlic powder and some salt & pepper.
- Step: Add the oil and butter to a skillet over medium-high heat and let it heat up for a few minutes. Cook the chicken for about 5-6 minutes/side or until cooked through, then transfer it to a plate.
- Step: To the skillet, add the onions and sauté for about 5 minutes or until softened and lightly browned. If the pan seems dry, add a small splash more olive oil.
- Step: Add the chicken broth and the Boursin cheese to the skillet. Stir until you’ve got a smooth sauce. Let it bubble for 5 minutes, then stir in the chopped parsley if using.
- Step: Add the chicken (and any plate juices) back into the skillet and let it warm through for a couple of minutes.
- Step: Season with salt & pepper if needed and serve immediately.
Notes
Chicken is cooked when an instant read thermometer reads 165F when inserted into the thickest part.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 347 kcal
- Sugar: 2 g
- Sodium: 547 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 5 g
- Trans Fat: 1 g
- Carbohydrates: 3 g
- Fiber: 1 g
- Protein: 27 g
- Cholesterol: 118 mg