Creamy, garlicky, and packed with herbs, this easy skillet chicken comes together with tender golden chicken breasts and a rich Boursin cheese sauce. It’s perfect for a quick weeknight dinner and delicious served over pasta, rice, mashed potatoes, or vegetables.
Ingredients
For the Chicken
4 boneless, skinless chicken breasts
1 tbsp olive oil
1 tbsp butter
½ tsp salt
½ tsp black pepper
½ tsp paprika
½ tsp Italian seasoning
For the Boursin Sauce
1 tbsp butter
3 cloves garlic, minced
1 cup chicken broth
1 cup heavy cream
1 package (5.2 oz / 150 g) Boursin Garlic & Fine Herbs cheese
¼ cup grated Parmesan cheese
½ tsp Italian seasoning
¼ tsp black pepper
½ tsp salt, or to taste
1 tbsp chopped fresh parsley
1 tsp fresh thyme leaves, optional
Instructions
- Prepare the Chicken
Pat the chicken breasts dry with paper towels. If they are very thick, carefully slice them horizontally to make thinner cutlets so they cook evenly.
Season both sides with salt, black pepper, paprika, and Italian seasoning.
- Sear the Chicken
Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
Add the chicken and cook for about 4–5 minutes per side, depending on thickness, until golden brown and cooked through.
Transfer the chicken to a plate and cover loosely with foil.
- Make the Garlic Sauce
Reduce the heat to medium and add 1 tablespoon butter to the same skillet.
Add the minced garlic and cook for about 30–60 seconds, stirring constantly. Be careful not to burn the garlic.
Pour in the chicken broth and scrape the browned bits from the bottom of the pan.
- Add the Cream & Cheese
Pour in the heavy cream and bring the mixture to a gentle simmer.
Add the Boursin Garlic & Fine Herbs cheese and Parmesan. Stir continuously until the cheese melts and the sauce becomes smooth and creamy.
Add Italian seasoning and black pepper. Taste before adding more salt because both Boursin and Parmesan are already salty.
- Return the Chicken
Place the cooked chicken back into the skillet and spoon the creamy sauce over the top.
Simmer gently for 3–5 minutes, allowing the chicken to absorb some of the sauce and the sauce to thicken slightly.
The chicken should reach an internal temperature of 165°F (74°C).
- Garnish & Serve
Turn off the heat and sprinkle with fresh parsley and thyme.
Serve immediately with pasta, mashed potatoes, rice, roasted vegetables, broccoli, green beans, or crusty bread.
Tips for the Best Chicken
Use chicken cutlets or pound thick chicken breasts to an even thickness.
Don’t cook the garlic too long—it can become bitter.
Keep the sauce at a gentle simmer rather than a rapid boil.
Boursin melts beautifully, so you usually don’t need flour to thicken this sauce.
If the sauce becomes too thick, add a splash of chicken broth.
For extra flavor, add sliced mushrooms or baby spinach.
Let the chicken rest for a few minutes before serving for juicier meat.
Easy Variations
Mushroom Boursin Chicken:
Sauté 8 oz sliced mushrooms after cooking the chicken, then continue with the sauce.
Spinach Boursin Chicken:
Add 2 cups fresh baby spinach during the final 2–3 minutes of cooking.
Lemon Herb Chicken:
Add 1–2 teaspoons fresh lemon juice and a little lemon zest to brighten the sauce.
Spicy Version:
Add ¼–½ teaspoon red pepper flakes.
Low-Carb Option:
Serve with cauliflower rice, zucchini noodles, roasted vegetables, or steamed broccoli instead of pasta or potatoes.
Serving Ideas
This creamy chicken pairs especially well with:
Garlic mashed potatoes
Buttered egg noodles
Pasta
White or brown rice
Cauliflower rice
Roasted asparagus
Steamed broccoli
Green beans
Zucchini noodles
Crusty bread
Recipe Information
Prep Time: 10 minutes
Cook Time: 20–25 minutes
Total Time: 30–35 minutes
Servings: 4
Nut & Allergen Information
Contains:
Milk/dairy from Boursin, heavy cream, butter, and Parmesan
Nuts:
The basic recipe does not intentionally contain tree nuts or peanuts.
Gluten:
The ingredients listed are generally gluten-free, but check the labels of your specific Boursin cheese, chicken broth, seasonings, and Parmesan for cross-contact or added ingredients if gluten-free preparation is important.
Eggs:
No eggs are intentionally used.
Soy:
No soy is intentionally added in the basic recipe, but check packaged ingredient labels.
Important: Ingredient formulations can vary by product and country, so always check the package labels for the exact products you use.
Q&A
Q: Can I use chicken thighs?
Yes. Boneless, skinless chicken thighs work very well and stay juicy. Cook until they reach 165°F (74°C) internally.
Q: Can I use Boursin instead of cream cheese?
Absolutely. Boursin gives the sauce a stronger garlic-and-herb flavor and melts into a creamy sauce.
Q: Can I use milk instead of heavy cream?
You can, but the sauce will be thinner and less rich. For a closer texture, use half-and-half.
Q: How do I thicken the sauce?
Let it gently simmer for a few extra minutes. You can also add a small amount of extra Parmesan. Avoid boiling aggressively.
Q: What if my sauce is too thick?
Add chicken broth or a small splash of cream until you reach your preferred consistency.
Q: Can I add vegetables?
Yes! Mushrooms, spinach, broccoli, asparagus, zucchini, or sun-dried tomatoes are excellent additions.
Q: Can I make this ahead of time?
Yes. Store the cooked chicken and sauce in an airtight container in the refrigerator for up to 3–4 days.
Q: How should I reheat it?
Reheat gently in a skillet over low to medium-low heat. Add a splash of broth or cream if the sauce has thickened too much.
Q: Can I freeze Boursin chicken?
It can be frozen, but creamy dairy sauces may separate slightly after thawing. For the best texture, this dish is better enjoyed fresh or refrigerated.
Q: Is this recipe spicy?
No. It has a mild garlic-and-herb flavor. Add red pepper flakes if you want some heat.
Q: What is the best side dish?
Mashed potatoes, pasta, rice, roasted vegetables, or crusty bread all work beautifully with the creamy sauce.
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