Tender golden chicken breasts simmered in a rich, creamy Boursin garlic & fine herbs sauce with Parmesan, garlic, and fresh herbs. A comforting dinner that’s delicious with vegetables, potatoes, rice, or pasta.
Servings
4 servings
Time
Prep: 10 minutes
Cook: 25 minutes
Total: About 35 minutes
Ingredients
Chicken
4 boneless, skinless chicken breasts
1 tablespoon olive oil
1 tablespoon butter
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
½ teaspoon Italian seasoning
½ teaspoon garlic powder
Creamy Boursin Sauce
5.2 oz (150 g) Boursin Garlic & Fine Herbs cheese
1 cup (240 ml) heavy cream
½ cup (120 ml) chicken broth
3 cloves garlic, minced
¼ cup (25 g) grated Parmesan cheese
½ teaspoon Italian seasoning
¼ teaspoon black pepper
¼ teaspoon salt, or to taste
1 tablespoon fresh parsley, chopped
1 teaspoon fresh thyme leaves, optional
1 teaspoon lemon juice, optional
Garnish
Fresh parsley
Fresh thyme
Extra Parmesan
Freshly cracked black pepper
Instructions
1. Prepare the Chicken
Pat the chicken breasts dry with paper towels.
If they are very thick, carefully slice them horizontally or gently pound them to an even thickness so they cook evenly.
Season both sides with salt, black pepper, paprika, Italian seasoning, and garlic powder.
2. Sear the Chicken
Heat a large skillet over medium-high heat.
Add the olive oil and butter.
Once hot, place the chicken in the skillet.
Cook for about 4–5 minutes per side, until nicely golden brown.
The chicken does not need to be completely cooked at this stage.
Transfer it to a plate and set aside.
3. Sauté the Garlic
Reduce the heat to medium.
Using the same skillet, add the minced garlic.
Cook for approximately 30–60 seconds, stirring constantly, until fragrant.
Be careful not to burn the garlic.
4. Make the Sauce
Pour the chicken broth into the skillet and gently scrape up the browned bits from the bottom.
Add the heavy cream and stir.
Add the Boursin Garlic & Fine Herbs cheese in small pieces.
Stir gently until the Boursin melts into the cream and creates a smooth sauce.
5. Add Parmesan & Seasoning
Stir in:
Parmesan cheese
Italian seasoning
Black pepper
Salt
Simmer gently for 2–3 minutes.
Do not let the sauce boil aggressively.
If the sauce becomes too thick, add a small splash of chicken broth.
6. Return the Chicken
Place the seared chicken breasts back into the skillet.
Spoon the creamy Boursin sauce over the chicken.
Reduce the heat to low.
Cover and gently simmer for approximately 8–12 minutes, depending on the thickness of the chicken.
The thickest part of the chicken should reach 165°F (74°C).
7. Finish the Sauce
Once the chicken is cooked, stir the sauce gently around it.
Add fresh parsley and thyme.
For a little brightness, stir in 1 teaspoon fresh lemon juice if desired.
Taste and adjust the salt and pepper.
8. Rest & Garnish
Turn off the heat and allow the chicken to rest for 3–5 minutes.
Sprinkle with fresh parsley, thyme, Parmesan, and freshly cracked black pepper.
Spoon plenty of the creamy garlic-herb Boursin sauce over each chicken breast.
Serve warm.
Serving Suggestions
Serve the chicken with:
Roasted broccoli
Green beans
Asparagus
Mashed potatoes
Roasted potatoes
Rice
Pasta
Cauliflower
Zucchini
Fresh green salad
Crusty bread
The sauce is especially delicious spooned over pasta or mashed potatoes.
Tips for the Best Results
Pound very thick chicken breasts to an even thickness.
Don’t overcrowd the skillet while searing.
Scrape the browned bits from the pan when adding the broth.
Keep the sauce at a gentle simmer rather than a hard boil.
Boursin already contains seasoning, so add salt gradually.
Fresh garlic and herbs give the sauce extra flavor.
Use a thermometer to check that the chicken reaches 165°F (74°C).
Let the chicken rest briefly before serving.
Easy Substitutions
Chicken
Boneless, skinless chicken thighs can be used instead of breasts.
Boursin
Use Boursin Garlic & Fine Herbs for the classic flavor. Another herbed soft cheese can work, although the flavor will differ.
Cream
Half-and-half can be substituted, but the sauce will be slightly lighter and thinner.
Parmesan
Parmesan can be omitted if preferred because the Boursin already provides plenty of flavor.
Herbs
Use parsley, thyme, chives, or basil according to preference.
Optional Add-Ins
For a variation, add:
Sliced mushrooms
Baby spinach
Sun-dried tomatoes
Asparagus
Cherry tomatoes
Chopped broccoli
For mushrooms, sauté them after the chicken is removed and before making the sauce.
Make-Ahead
The sauce can be prepared a few hours ahead and refrigerated.
For the best texture, cook the chicken shortly before serving.
If fully preparing the dish ahead, refrigerate it promptly and reheat gently over low heat.
Storage
Store leftovers in an airtight container in the refrigerator.
For best quality, consume within 3–4 days.
Reheat gently over low heat. If the sauce becomes too thick, add a small splash of chicken broth or cream.
Approximate Nutrition
Per serving, depending on the exact ingredients:
Calories: 500–600
Protein: 45–55 g
Carbohydrates: 5–8 g
Fat: 32–40 g
Fiber: 0–1 g
These are approximate values and can vary according to the chicken size, Boursin, cream, and Parmesan used.
Frequently Asked Questions
Q1. What is Boursin cheese?
Boursin is a soft, creamy cheese commonly flavored with garlic and herbs. It melts easily into sauces.
Q2. Can I use Boursin Garlic & Fine Herbs?
Yes. That’s the ideal variety for this recipe.
Q3. Can I use chicken thighs?
Yes. Boneless, skinless chicken thighs work very well and may remain especially juicy.
Q4. Can I make this without heavy cream?
Yes. Half-and-half can be used, although the sauce won’t be quite as rich.
Q5. Why is my sauce too thick?
Add a small amount of chicken broth or cream and stir over low heat until you reach the desired consistency.
Q6. Why did my sauce separate?
The heat may have been too high. Keep the sauce at a gentle simmer and avoid boiling it vigorously.
Q7. Can I add mushrooms?
Absolutely. Sauté sliced mushrooms in the skillet after searing the chicken, then continue with the sauce.
Q8. Can I add spinach?
Yes. Add fresh spinach during the final few minutes and stir until wilted.
Q9. Can I use this sauce with pasta?
Yes. Slice the cooked chicken and toss the sauce with cooked pasta for a creamy chicken pasta dish.
Q10. How do I know when the chicken is done?
The thickest part should reach 165°F (74°C) when checked with a food thermometer.
Q11. Can I make it ahead?
Yes. Store the cooked chicken and sauce covered in the refrigerator and reheat gently.
Q12. Can I freeze it?
Cream-based sauces can change texture after freezing, so refrigeration is generally preferable for the best result.
Q13. Can I make the sauce more garlicky?
Yes. Add another minced garlic clove, but cook it gently so it doesn’t burn.
Q14. Can I add lemon?
Yes. A small amount of fresh lemon juice at the end brightens the rich sauce.
Q15. What makes this dish creamy?
The combination of Boursin cheese and heavy cream creates the smooth, rich sauce that coats the chicken.
Final Presentation
Place the golden chicken breasts on a serving plate and spoon the creamy Boursin garlic-and-herb sauce generously over the top.
Finish with fresh parsley, thyme, Parmesan, and cracked black pepper.
Tender Chicken • Creamy Garlic Sauce • Fine Herbs • Rich & Comforting