Creamy Boursin Chicken is a dish that feels both fancy and simple at the same time. It features tender chicken breasts cooked in a rich, creamy sauce made with Boursin cheese, which adds just the right amount of garlic and herbs. The sauce is smooth and flavorful, making every bite comforting and delicious.
I love making this recipe when I want something that tastes like a special meal but doesn’t take all day to prepare. The Boursin cheese melts beautifully into the sauce, creating a creamy texture that wraps around the chicken like a warm hug. It’s one of those dishes that gets everyone asking for seconds, which is always a good sign in my book.
My favorite way to serve this creamy chicken is over a bed of simple buttered noodles or with some roasted veggies on the side. The sauce goes perfectly with just about anything, so I never have to worry about what to pair it with. This meal always feels cozy and satisfying, perfect for a weeknight dinner or even a small get-together with friends and family.
Key Ingredients & Substitutions
Chicken breasts: Using boneless, skinless chicken breasts keeps this recipe quick and easy. If you prefer, chicken thighs work too and stay juicy longer.
Boursin cheese: This cheese gives the sauce its signature garlic and herb flavor. If you can’t find Boursin, cream cheese mixed with garlic powder and herbs is a good substitute.
Mushrooms: They add earthiness and texture. White button or cremini mushrooms work well. If mushrooms aren’t your thing, try spinach or sun-dried tomatoes.
Heavy cream: It makes the sauce creamy and rich. For a lighter version, half-and-half or coconut milk can be used, but the sauce won’t be as thick.
Chicken broth or white wine: Either adds liquid and flavor. For alcohol-free cooking, stick with chicken broth or use a splash of lemon juice for brightness.
How Do I Get a Perfectly Creamy Sauce Without Curdling?
The key is to keep your heat moderate and add the cream and cheese slowly. High heat can cause the sauce to split, losing that smooth texture you want.
- After sautéing mushrooms and garlic, reduce heat before adding broth or wine.
- Simmer briefly to reduce, then lower heat further before stirring in heavy cream.
- Add Boursin cheese little by little, stirring gently until fully melted.
- Avoid boiling once cream is added to keep the sauce silky.
Equipment You’ll Need
- Large non-stick or stainless steel skillet – perfect for browning chicken and making the creamy sauce all in one pan.
- Tongs – help you easily flip the chicken without losing the crispy sear.
- Wooden spoon or silicone spatula – great for stirring the sauce gently without scratching your pan.
- Measuring cups and spoons – for accurate amounts of cream, broth, and seasonings.
- Knife and cutting board – to slice mushrooms and chop garlic and parsley.
Flavor Variations & Add-Ins
- Swap chicken breasts for chicken thighs – they stay juicier and add more flavor if you prefer a richer meat.
- Add sun-dried tomatoes or roasted red peppers – for bursts of tangy sweetness that brighten the sauce.
- Stir in fresh spinach or kale at the end – gives you some green and adds color and texture.
- Try shredded Parmesan or goat cheese instead of Boursin – different cheeses change the sauce’s depth and creaminess.
Creamy Boursin Chicken
Ingredients You’ll Need:
- 2 large chicken breasts, boneless and skinless
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil or butter
- 8 oz mushrooms, thinly sliced
- 3 cloves garlic, minced
- 4 oz Boursin cheese (garlic & herb flavor)
- 1 cup heavy cream
- 1/2 cup chicken broth or white wine
- 2 tablespoons fresh parsley, chopped
- Optional: steamed asparagus or other preferred side vegetables
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 20 minutes to cook, so you can have a delicious creamy chicken dinner ready in about 30 minutes total—perfect for a weeknight meal.
Step-by-Step Instructions:
1. Cook the Chicken:
Start by patting your chicken breasts dry with paper towels and seasoning them well with salt and pepper. Heat olive oil or butter in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook about 5-7 minutes on each side until they turn golden brown and are cooked through. To be sure, the internal temperature should reach 165°F (74°C). Remove the chicken from the skillet and set it aside.
2. Make the Sauce:
In the same pan, add sliced mushrooms and cook for about 3-4 minutes until they soften. Add minced garlic and cook 30 seconds more until aromatic. Pour in the chicken broth or white wine and let it simmer for around 2 minutes to reduce slightly. Reduce the heat to medium-low and stir in the heavy cream. Add the Boursin cheese in small spoonfuls, stirring constantly until it melts smoothly into a creamy sauce.
3. Bring It All Together:
Return the chicken breasts to the pan and spoon the creamy sauce over them. Let everything warm together for 2-3 minutes so the flavors blend. Just before serving, sprinkle chopped fresh parsley on top. Serve your creamy Boursin chicken hot with steamed asparagus or your favorite vegetables, and enjoy!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just make sure to fully thaw the chicken breasts in the refrigerator overnight before cooking. Pat them dry well to get a nice sear and avoid excess moisture.
What Can I Substitute for Boursin Cheese?
If Boursin isn’t available, cream cheese blended with garlic powder and dried herbs works well. You can also try goat cheese or a soft herbed cheese for similar creamy, flavorful results.
How Should I Store Leftovers?
Place any leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently on the stove over low heat or in the microwave, stirring occasionally to keep the sauce smooth.
Can I Prepare This Dish Ahead of Time?
Absolutely! Cook the chicken and prepare the sauce ahead, then refrigerate separately. Reheat everything together just before serving, adding a splash of cream if the sauce is too thick.
