Creamy Boursin Chicken (2024)

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A wheel of Boursin cheese is all it takes to make an ultra delicious dinner in no time! Tender, pan-seared chicken is swaddled in a rich and creamy sauce made easy by Boursin. With only four ingredients, this recipe is company-worthy but quick and easy enough for a weeknight dinner.

Creamy Boursin Chicken (1)

I used Boursin brand Gournay cheese here, but this isn’t a sponsored post. I just love Boursin! Plus it’s pretty easily accessible.

What Makes This Recipe So Good

  • An entrée that’s quick, easy, and full of rich flavor. What could be better?! The Boursin becomes its own cheesy, creamy herb sauce, so you only need to pair it with a handful of ingredients that I’m betting you have in your pantry right this second.
  • This works with basically every flavor of Boursin cheese, so you can have a slightly different meal each time you make it. I like it best with the garlic & fine herbs flavor, but shallot & chive, cracked black pepper, and caramelized onion & herbs would all be incredible here!
  • Since this dish is so simple, it pairs well with a massive variety of sides. Salad, pasta, zoodles, mashed potatoes, mashed cauliflower, rice, mushrooms, broccoli, green beans, spinach, sun-dried tomatoes, carrots… Really anything goes!

Chef’s Tips

  • Dry white wine adds another level of flavor to the dish, but you don’t have to use it if you’re avoiding alcohol or just don’t have a wine on hand. Just substitute the wine with chicken broth, in addition to the other chicken broth called for in the recipe. Whatever you do, don’t replace the wine with juice – it won’t give you a pleasant flavor!
  • The sauce makes for a delicious gravy-of-sorts so do not hesitate to drizzle it over mashed potatoes, mashed cauliflower, or a bed of rice. Incredible!
  • To reheat any leftover Boursin chicken, just slice the chicken up and toss it on the stove with the refrigerated sauce. Cover the pan and heat it on low just until the chicken is warmed-through and the sauce is melty again. You can add more chicken broth if needed to thin out the sauce.
Creamy Boursin Chicken (2)

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Creamy Boursin Chicken (3)

Recipe By: Cheryl Malik

5 from 9 votes

Creamy Boursin Chicken

Prep 15 minutes minutes

Cook 20 minutes minutes

Total 35 minutes minutes

Pan-seared chicken in a rich and creamy Boursin sauce. Easy but over-the-top delicious!

4 servings


  • Large skillet with lid

  • Tongs

  • Plate

  • Spatula

  • whisk


  • 2 tablespoons avocado oil
  • 4 chicken breasts approximately 2 pounds
  • salt to taste
  • freshly cracked black pepper to taste
  • ½ cup dry white wine or ½ cup chicken broth
  • 1 cup chicken broth
  • 1 5.2-ounce wheel Boursin cheese any flavor, cut into 4 or 6 pieces
  • 1 tablespoon chopped chives optional


  • Heat 2 tablespoons avocado oil in large skillet over medium heat, swirling oil around skillet to coat pan evenly. While skillet heats up, generously season both sides of each chicken breast with salt and pepper to taste.

  • When oil is hot and shimmering, add chicken breasts to skillet. Pan-sear chicken 4 minutes, then flip and add another tablespoon avocado oil. Sear chicken another 4 minutes until cooked-through and no longer pink. Note: if chicken breasts are large and/or not firm after 8 minutes, cover skillet with lid and reduce heat to low. Continue cooking, checking firmness every 2 minutes, until chicken breasts feel springy and firm when gently pressed with tongs.

  • Transfer fully-cooked chicken breasts to plate and set aside. If chicken charred or left dark spots in skillet, wipe skillet out with paper towel so sauce is not bitter.

  • Pour ½ cup white wine (or ½ cup chicken broth) into hot skillet to deglaze, scraping up any stuck bits of chicken with spatula. Raise heat under skillet and bring liquid to boil, then add 1 cup chicken broth. Cook liquid until reduced by approximately 50%.

  • Once liquid has reduced by half, add Boursin cheese pieces. Whisk cheese into liquid until cheese has melted completely.

  • Return cooked chicken to skillet and spoon sauce over chicken, cooking only until chicken is warmed-through. Garnish with chopped chives and serve warm with plenty of Boursin sauce over mashed potatoes, pasta, mashed cauliflower, or rice.

  • Leftovers: Any leftover Boursin chicken can be refrigerated in an airtight container up to 5 days. To reheat, slice chicken and add to skillet with refrigerated sauce. Cover and cook on low until warmed-through.

Approximate Information for One Serving

Serving Size: 1servingCalories: 500calProtein: 52gFat: 28gSaturated Fat: 12gTrans Fat: 0.03gCholesterol: 183mgSodium: 617mgPotassium: 903mgTotal Carbs: 2gFiber: 0.02gSugar: 1gNet Carbs: 2gVitamin A: 101IUVitamin C: 3mgCalcium: 17mgIron: 1mg

Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

Did You Make This Recipe?

Tag @40aprons on Instagram and be sure to leave a review on the blog post!

Creamy Boursin Chicken (4)

Cheryl Malik

In addition to being a certified health coach, certified yoga instructor, and mom of 3, Cheryl is also the recipe developer, editor-in-chief, food photographer, and passionate foodie behind 40 Aprons. Having spent the last 10+ years as a food blogger, she's become known for her flavorful recipes, detailed instructions, gorgeous photography, and down-to-earth approach to food and cooking in general.

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  1. I think if you add shallots and mushrooms to the Boursin mix it’ll give a little more flavor


    1. That sounds delicious! Be sure to let us know if you try it!


  2. Thanks for this recipe, we loved it. I just added some tomatoes and green beans after searing the chicken. Turned out great with the sauce. Can’t wait to try this with different Boursin combinations.Creamy Boursin Chicken (5)


    1. Thank you so much, Kristen!


  3. Love how easy this is and yet it tastes so good. My family all liked it. Leftovers? Not a chance!Creamy Boursin Chicken (6)


    1. So glad the whole family loved it! Thanks for sharing, Nora! 😊


  4. I’ve made this several times, it’s very goodCreamy Boursin Chicken (7)


    1. Thanks so much, Donna!


  5. Very good & very simple. Dinner party worthy! I added half & half near the end when it didn’t look like I had enough sauce. Also added a few cups fresh spinach the last minute before I put every thing back in the skillet. Delicious!


    1. So glad you enjoyed it! Thanks for sharing, Ginny!


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Meet Cheryl

Passionate foodie, certified health coach, serial entrepreneur, and mom of 3.

I've been developing and sharing delicious, approachable recipes on 40 Aprons for more than a decade. My goal is simple: take the chore out of mealtime by creating recipes that anyone can cook and that never skimp on flavor.

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Creamy Boursin Chicken (2024)


What is the secret to moist chicken? ›

There are three key tricks: tenderize, marinate, and controlled cooking time. When you use all three of these methods, you will have succulent, moist chicken every time, and you can apply these strategies to other cuts of meat as well.

What is the best way to eat Boursin cheese? ›

Creamy, yet crumbly Boursin Cheese is a delicate Gourmet Cheese infused with flavor and perfect for any and all occasions. Simply serve it with crackers, spread it on an appetizer, or add it to your next meal. No matter how you eat Boursin Cheese—it's always delicious.

Can you freeze Boursin cheese? ›


Is Boursin basically cream cheese? ›

So, what actually is Boursin cheese? Boursin is the brand name of a soft, creamy-style French cheese (called Gournay) that is flavored with various things.

Do the French eat Boursin? ›

Finally, in 1963, François was satisfied with his authentic Gournay cheese and garlic creation, and he introduced it to the world. Boursin Garlic & Fine Herbs Cheese was served at celebrations and gatherings throughout France, and it quickly became a household name.

How long will Boursin last once opened? ›

How long can you keep your Boursin cheese after opening it? For our Boursin Minis Shallot & Chive and Garlic & Fine Herbs, the shelf life in the fridge at a temperature of 1 to 4° C is 5 days. For Boursin Cuisine, this goes up to 10 days.

How to tell if Boursin has gone bad? ›

Another sign that a cheese has gone bad is a smell or taste of spoiled, sour milk. Fresh cheeses should not smell, chef Nora Singley writes in her "Cheesemonger" blog for the cooking site The Kitchn.

Can I use expired Boursin Cheese in the fridge? ›

How long past the "best before" date is Boursin Cheese okay to eat? For best quality, we recommend only eating Boursin Cheese by the date that is printed on the package.

Can you eat Boursin Cheese by itself? ›

You can also enjoy our creamy herb cheese on its own on a cracker, artisan bread, or bagel. Our delicate cheese spread pairs wonderfully with most wines and complements any dinner party or event.

What does Boursin mean in French? ›

(French bursɛ̃ ) noun trademark. a brand of soft white creamy cheese, often flavoured with garlic.

What do you eat with Boursin? ›

Assorted crackers: choose a variety of crackers – Try flatbreads, crackers with dried fruit and nuts and even rice crackers for your gluten-free guests. Fresh fruit and nuts: Fruit and nuts are a great palette brightener, balancing out the saltiness of the cheese.

What is better than Boursin Cheese? ›

Delicious Boursin Cheese Alternative: Same Flavor & Easy Substitution. Cream cheese, Beecher's handmade cheese and Laughing Cow are the top 3 Boursin cheese substitute. Gorgonzola is also good.

How do you make chicken soft and tender? ›

The best tenderizer though, is a salted yogurt marinade. The salt has the same effect as in a regular brine, but the lactic acid in the yogurt further tenderizes the meat. A 15-minute marinade with one cup of yogurt and one teaspoon of salt makes for the most tender chicken breasts imaginable.

How to moisten chicken? ›

Her suggestion: Place boneless, skinless chicken breasts in a pan in a single layer, cover with a few inches of liquid (water, broth, etc.), add flavorings (spices, salt, herbs, soy sauce, etc.), then bring the liquid just barely to a boil over medium-high heat. Reduce the heat so the liquid simmers.

What keeps chicken moist when cooking? ›

Because chicken isn't a very fatty cut of meat, you'll want to add some fat to keep the meat hydrated. Most recipes use butter or oil for cooking chicken, but mayo is the better fat option when it comes to producing juicy chicken.

What is the best way to keep a chicken moist? ›

Salt the chicken generously all over

A generous amount of salt—after you've dried the chicken well with paper towels—will help the interior of the bird stay moist while crisping the skin and enhancing the flavor.


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