This Boursin Chicken Breast Recipe is tender chicken breasts seared to perfection, then smothered in a luxurious, herb-and-garlic-infused cheese sauce. It can be on the table on any busy weeknight or impressive enough for company in just 25 minutes. The irresistibly creamy sauce pairs beautifully with rice, pasta, mashed potatoes or veggies.
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Boursin cheese is kind of having a moment around here. That creamy, savory goodness is just crazy good! Like in our Boursin Pork Tenderloin Recipe, it turns a simple weeknight dinner into something seriously impressive-guest-worthy, for sure.
But honestly, this recipe is a winner for so many more reasons:
Why this recipe is great
- Quick & easy: From start to finish all you need is 25 minutes.
- Full of flavor: Creamy, herb and garlic savoriness.
- Few ingredients: A handful of ingredients is all you need.
- Less dishes: One skillet means less dishes after dinner! That is a win!
Boursin chicken breast ingredients
This recipe only requires 7 simple ingredients! Ingredient quantities are in the recipe card below, but here are a few noteworthy tips.
- Chicken breasts: Boneless skinless chicken breasts are so large that we like to cut them in half after trimming them up.
- Boursin cheese: We use the garlic and fine herbs flavor profile for this.
- Chicken broth: Thins the sauce and adds great flavor.
- Olive oil: Just a little to saute the shallots and brown the breasts.
- Shallot: Softer flavor that onion.
- Fresh thyme: Nice pop of fresh flavor.
- Salt & black pepper: Basic seasonings are all you need.
- Flour: All-purpose flour is perfect!
Helpful tools for making one pan dinner
Electric SkilletTongs with Silicone HeadBoursin Garlic & Fine Herbs CheeseWhite Dinner PlatesApron
How to make Boursin chicken
Start by cleaning and trimming your chicken breasts as needed. Then slice them in half horizontally so that you end up with 6 thinner pieces.
Salt the chicken breasts with kosher salt. This helps them be evenly flavorful and more tender. Don't skip this step.
The next step is to very lightly flour the chicken breasts, being sure to shake off the excess. We only want enough to protect the proteins from seizing up when introduced to the heat.
Heat a large skillet or electric skillet over medium-high heat. Add olive oil to the pan and add in the chicken breasts. Once they are golden brown on the first side flip them over and continue browning. Remove from skillet and set aside while making the sauce.
Reduce the heat to medium. Add the shallots to the skillet and saute until soft - about 2-3 minutes. Once translucent add in the chicken stock and creamy Boursin cheese. Stir until the sauce is creamy and fully combined. Cook gently for 1 minute more to allow the sauce to slightly thicken.
Add in fresh thyme and give the creamy Boursin sauce one final stir.
Add the chicken breasts back into the skillet, spooning the sauce over the top. Serve over your choice of side dishes.
Note: After adding in the cheese, do not let the sauce go beyond a simmer. Otherwise the sauce could split.
Substitutions and variations
- Instead of shallots red onion can be used. Just mince it very small.
- The other Boursin flavors that could work in this recipe are: shallot and chive, caramelized onion, or rosemary and black garlic.
- Try some white wine in place of the chicken broth.
- Use dried thyme in place of fresh. Or use fresh rosemary or sage in place of the thyme.
- Try adding in some minced garlic or garlic powder to up the flavor.
What to serve with skillet chicken
FAQs
Boursin cheese is kinda like cream cheese but a bit drier-and honestly, we love it for this! It's already flavored, which makes life easier and keeps the ingredient list nice and short.
The secret to juicy, tender chicken breasts is to slice them thin and don't overcook! A little extra effort goes a long way too-salting, marinating, or coating them in flour all help guarantee a delicious dinner every time.
Leftover chicken breasts need to be stored in an airtight container in the refrigerator for up to 5 days.
To reheat leftover Boursin chicken, use 70% power on the microwave. If the piece is a little on the thick side, cut it in half so that the middle gets warm at the same time as the ends.
Tips & Tricks
- Really shake the flour off of the chicken breasts for a velvety texture not a gummy one.
- Cook over medium heat for the juiciest chicken. If it is too hot the outside of the chicken breast will cook before the inside is done, which leads to dry chicken.
- Slice the chicken as evenly as possible to ensure that they cook in the same amount of time.
More skillet dinner recipes
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Recipe
Creamy Boursin Chicken Breast Recipe
Equipment
- large skillet or electric skillet
Ingredients
- 3 chicken breasts cut in half horizontally
- 1 teaspoon kosher salt
- ½ cup all purpose flour
- ¼ teaspoon pepper
- 1 tablespoon olive oil
- ½ cup diced shallot 1-2 large shallots, or you can use sweet onion
- ¾ cup chicken broth
- 1 5.3 oz block of Garlic and Herb Boursin cheese
- 1 teaspoon fresh thyme chopped
Instructions
- Sprinkle the chicken breasts with salt and allow to sit for for 5 minutes.1 teaspoon kosher salt, 3 chicken breasts
- While the chicken sits, heat the oil in a large non-stick skillet over medium heat. You can also do this in an electric skillet at 350.1 tablespoon olive oil
- Stir the flour and pepper together on a shallow dish. Lightly flour each side of the chicken breasts, shaking off all the excess flour. It should be a very thin layer.½ cup all purpose flour, ¼ teaspoon pepper
- Cook the floured chicken for 4-5 minutes on each side, until golden brown and cooked through to 165 degrees F. Remove the chicken and allow to rest.
- While the chicken rests, place the skillet back on the stove over medium heat. Add the shallots/onion and cook for 2-3 minutes, until softened.½ cup diced shallot
- Add the stock and Boursin cheese, stirring gently until everything is fully incorporated. Cook at a gentle simmer for about 1 minute, then stir in the fresh thyme.¾ cup chicken broth, 1 5.3 oz block of Garlic and Herb Boursin cheese, 1 teaspoon fresh thyme
- Return the chicken to the pan, coating it well in the sauce. Serve.
Notes
- Really shake the flour off of the chicken breasts otherwise it will be gummy.
- Cook over medium heat for the juiciest chicken. If it is too hot the outside of the chicken breast will cook before the inside is done, which leads to dry chicken.
- Slice the chicken as evenly as possible to ensure that they cook in the same amount of time.
Add Your Own Notes
Nutrition
All nutrition information is provided by a third party and is an estimate only. Use your own nutritional calculator for more specific measurements.
Jen says
Love this! Great flavor!