Can I use chicken thighs instead of breasts?

Absolutely. Boneless, skinless thighs work great and stay very juicy. They may need a couple extra minutes to cook through.

Can I make Chicken with Boursin Sauce ahead of time?

You can, but it’s best fresh. If making ahead, store chicken and sauce together so it stays moist.

How do I store leftovers?

Cool completely, then refrigerate in an airtight container for up to 3 days .

How do I reheat it without drying out the chicken?

Reheat gently on the stove over low heat with a splash of broth or cream. Microwave works too—just use medium power and short bursts.

You can , but creamy sauces sometimes separate after freezing. If you freeze it anyway, thaw in the fridge and reheat slowly while stirring. It’ll still taste good—just may not look quite as silky.

What if I can’t find Boursin?

Look for other soft herb cheeses (often labeled “garlic & herb cheese spread”). The flavor won’t be identical, but it’ll still be delicious.

Chicken with Boursin Sauce: Irresistibly Creamy Magic in 30 min

Description

Chicken with Boursin Sauce is a creamy, one-skillet dinner made with golden seared chicken breasts simmered in a rich garlic and herb cheese sauce. Perfect for busy weeknights but elegant enough for guests, this cozy dish pairs beautifully with rice, pasta, or mashed potatoes.

Ingredients

Scale

4 boneless, skinless chicken breasts (6–8 ounces each)
4 ounces Boursin cheese (garlic & herb flavor)
1/4 cup all-purpose flour
2 tablespoons olive oil
1/2 cup chicken broth
1/4 cup heavy cream
2 cloves garlic, minced
1 tablespoon fresh parsley, chopped
Salt and pepper to taste
1 tablespoon butter

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Instructions

Pat chicken breasts dry with paper towels. Season generously with salt and pepper.
Place flour in a shallow dish. Dredge each chicken breast lightly in flour and shake off excess.
Heat olive oil in a large skillet over medium-high heat.
Sear chicken for 4–5 minutes per side until golden brown and internal temperature reaches 165°F. Cook in batches if needed.
Remove chicken and set aside. Reduce heat to medium.
Add minced garlic and cook 30 seconds until fragrant.
Pour in chicken broth and scrape up browned bits from the pan.
Stir in heavy cream and simmer 1–2 minutes until slightly thickened.
Crumble in Boursin cheese and stir until melted and smooth.
Add butter and stir until incorporated.
Return chicken to skillet and spoon sauce over top. Simmer 2–3 minutes.
Garnish with parsley and serve warm.

Notes

Pound chicken breasts to even thickness for faster, juicier cooking.

Sauce will thicken as it rests. Add a splash of broth if needed.

Delicious served over mashed potatoes, pasta, or rice.

Store leftovers in the refrigerator for up to 3 days.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 chicken breast with sauce
Calories: 420 kcal
Sugar: 1 g
Sodium: 520 mg
Fat: 26 g
Saturated Fat: 11 g
Unsaturated Fat: 13 g
Trans Fat: 0 g
Carbohydrates: 8 g
Fiber: 0 g
Protein: 38 g
Cholesterol: 145 mg