Introduction

Okay, friend, let me tell you about those nights. You know the ones. You walk in the door, you’re tired, maybe a little hangry, and the thought of cooking a complicated meal is just… ugh. But you still want something utterly delicious, comforting, and impressive, right? Something that feels like a hug on a plate?

Well, THIS recipe is the answer. This Creamy Garlic Herb Chicken in Boursin Sauce is a total weeknight miracle. It’s ridiculously quick, uses just a few simple ingredients (one of which is the star: Boursin cheese!), and tastes like something you spent way longer on than you actually did. Seriously, prepare for your kitchen to smell amazing and for your taste buds to do a little happy dance. This is the kind of meal you’ll add to your regular rotation because it’s just that good and that easy.

Why You’ll Love This Recipe

Fast: Ready in under 30 minutes, start to finish! Perfect for busy weeknights.
Easy: Simple steps, minimal fuss. If you can brown chicken and stir, you can make this!
Giftable: While you might not package up the whole dish, the concept makes a lovely meal train contribution (maybe cook onsite or provide components). It’s universally loved!
Crowd-pleasing: Creamy sauce + tender chicken = guaranteed smiles around the table. Even picky eaters tend to adore this one.

Ingredients

Here’s what you’ll need to whip up this magic:

4 boneless, skinless chicken breasts: I usually grab the regular size ones. You can pound them slightly thinner for faster, more even cooking if you like!
2 tablespoons olive oil: Just enough to get a nice sear on our chicken.
3 cloves garlic, minced: Don’t be shy with the garlic! It’s essential flavor.
1 shallot, finely chopped: Shallots add a delicate, sweet oniony depth that’s perfect for the sauce.
1 package (5.2 oz) Boursin cheese with garlic and fine herbs: THIS is the secret weapon! It melts into the most incredible, flavorful, creamy sauce with zero effort. Make sure it’s the Garlic & Fine Herbs variety.
1/2 cup chicken broth: Helps create the sauce base and scrape up all those delicious browned bits.
1/2 cup heavy cream (optional): This adds extra richness and makes the sauce super luxurious. If you want a lighter sauce, you can absolutely skip it!
Salt, to taste: Seasoning is key!
Freshly ground black pepper, to taste: Adds a nice little kick.
Fresh parsley or chives, chopped (for garnish): A sprinkle of fresh green at the end brightens everything up visually and adds a lovely fresh flavor.

How to Make It

Alright, let’s get cooking! It’s simpler than you think.

First things first, let’s get those chicken breasts seasoned. Pat them dry with paper towels – this helps them get a good sear! Sprinkle generously on both sides with salt and freshly ground black pepper.
Heat your large skillet over medium-high heat. Add the olive oil and let it get nice and shimmering. Carefully add the seasoned chicken breasts. Don’t overcrowd the pan – if your skillet isn’t big enough for all four, cook them in batches. Cook for about 6-8 minutes per side. You’re looking for a beautiful golden-brown crust and for the chicken to be cooked all the way through (no longer pink inside). Use a meat thermometer if you want to be sure – it should read 165°F (74°C). Once they’re cooked, remove the chicken from the skillet and set them aside on a plate.
Now, let’s build that amazing sauce in the same skillet! Reduce the heat to medium. Add your minced garlic and chopped shallot to the skillet. Stir them around for about 1-2 minutes, just until they’ve softened and smell absolutely incredible. Be careful not to burn the garlic!
Pour in the chicken broth. Use a wooden spoon or spatula to scrape up any browned bits stuck to the bottom of the skillet. These are packed with flavor! Bring the broth to a gentle simmer.
Reduce the heat to low. This is important to keep your sauce nice and smooth. Add the Boursin cheese to the skillet. If you’re using the heavy cream, add that now too. Whisk gently until the Boursin cheese has completely melted and the sauce is smooth and creamy. Taste the sauce and add a little more salt or pepper if you think it needs it.
Return the cooked chicken breasts to the skillet. Spoon that gorgeous sauce right over the top of them.
Let everything simmer together for just 2-3 minutes. This warms the chicken through and lets it soak up some of that amazing sauce.
Before serving, sprinkle with fresh chopped parsley or chives. This adds a lovely burst of color and freshness!

Substitutions & Additions

Want to mix things up? Here are a few ideas:

Chicken Thighs: You can totally use boneless, skinless chicken thighs instead of breasts. They tend to stay even more moist! Adjust cooking time as needed (usually takes a bit longer).
Lighter Sauce: Skip the heavy cream if you want a lighter sauce. The Boursin and broth alone will create a creamy, flavorful sauce, just a little less rich. You could also use half-and-half, though it might be slightly less thick.
Add Veggies: Sauté some sliced mushrooms with the garlic and shallots, or stir in some fresh spinach at the end (it will wilt quickly in the hot sauce). Sun-dried tomatoes or even some steamed asparagus would be delicious additions too!
Different Herbs: If you don’t have parsley or chives, a little fresh thyme or rosemary (used sparingly!) could also work well, or use dried Italian seasoning in the sauce itself.
Make it a Pasta Dish: Cook your favorite pasta (fettuccine, penne, etc.) and serve the chicken and sauce right over it. Divine!

Tips for Success

Just a few pointers to make sure your Boursin chicken turns out perfect every time:

Don’t Crowd the Pan: When browning the chicken, give each piece space. If you add too much at once, the pan temperature drops, and the chicken will steam instead of sear, leading to a less desirable texture.
Pat Your Chicken Dry: This step is crucial for getting a good sear and beautiful golden-brown color on your chicken.
Scrape Up Those Bits: Those browned bits on the bottom of the pan after cooking the chicken are pure flavor gold. Make sure to scrape them up when you add the broth – they’ll dissolve into the sauce!
Keep Sauce Heat Low: Once you add the Boursin and cream, keep the heat on low. High heat can sometimes cause creamy sauces to separate or become grainy. Gentle whisking is key!
Let Chicken Rest: If you have a minute, letting the chicken rest for 5 minutes after taking it out of the pan allows the juices to redistribute, keeping it moist.

How to Store It

Got leftovers? Lucky you!

Store any leftover chicken and sauce in an airtight container in the refrigerator for 3-4 days.
To reheat, gently warm on the stovetop over low heat, or in the microwave in 30-second increments. You might need to add a splash of chicken broth or cream when reheating to loosen the sauce if it’s thickened up too much.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Boneless, skinless chicken thighs work wonderfully in this recipe and often stay even more tender. Just adjust the cooking time as needed until they reach an internal temperature of 165°F (74°C).

Is the heavy cream necessary?

Nope! The recipe lists it as optional. The Boursin cheese and chicken broth create a delicious, creamy sauce on their own. The heavy cream just makes it extra rich and decadent.

What should I serve this chicken with?

Oh, the possibilities! It’s fantastic served over pasta, rice, mashed potatoes, or with crusty bread to soak up the sauce. A simple side salad or some steamed green beans or broccoli completes the meal beautifully.

Is this recipe gluten-free?

Yes, based on the ingredients listed, this recipe is naturally gluten-free!

Easy Creamy Garlic Herb Chicken in Boursin Sauce

A total weeknight miracle, this Creamy Garlic Herb Chicken in Boursin Sauce is ridiculously quick, uses just a few simple ingredients (one of which is the star: Boursin cheese!), and tastes like something you spent way longer on than you actually did. Ready in under 30 minutes, start to finish!

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Servings 4 servings

Equipment

Large skillet

Ingredients

Main Ingredients

4 boneless, skinless chicken breasts regular size ones
2 tablespoons olive oil Just enough to get a nice sear on our chicken.
3 cloves garlic minced
1 shallot finely chopped
1 package Boursin cheese with garlic and fine herbs (5.2 oz), Make sure it's the Garlic & Fine Herbs variety.
0.5 cup chicken broth Helps create the sauce base
0.5 cup heavy cream optional, Adds extra richness
Salt to taste
Freshly ground black pepper to taste
Fresh parsley or chives chopped (for garnish)

Instructions

Pat chicken breasts dry with paper towels. Sprinkle generously on both sides with salt and freshly ground black pepper.
Heat your large skillet over medium-high heat. Add the olive oil and let it get nice and shimmering. Carefully add the seasoned chicken breasts. Don't overcrowd the pan – if your skillet isn't big enough for all four, cook them in batches. Cook for about 6-8 minutes per side. You're looking for a beautiful golden-brown crust and for the chicken to be cooked all the way through (no longer pink inside). Use a meat thermometer if you want to be sure – it should read 165°F (74°C). Once they're cooked, remove the chicken from the skillet and set them aside on a plate.
Now, let's build that amazing sauce in the same skillet! Reduce the heat to medium. Add your minced garlic and chopped shallot to the skillet. Stir them around for about 1-2 minutes, just until they've softened and smell absolutely incredible. Be careful not to burn the garlic!
Pour in the chicken broth. Use a wooden spoon or spatula to scrape up any browned bits stuck to the bottom of the skillet. These are packed with flavor! Bring the broth to a gentle simmer.
Reduce the heat to low. This is important to keep your sauce nice and smooth. Add the Boursin cheese to the skillet. If you're using the heavy cream, add that now too. Whisk gently until the Boursin cheese has completely melted and the sauce is smooth and creamy. Taste the sauce and add a little more salt or pepper if you think it needs it.
Return the cooked chicken breasts to the skillet. Spoon that gorgeous sauce right over the top of them.
Let everything simmer together for just 2-3 minutes. This warms the chicken through and lets it soak up some of that amazing sauce.
Before serving, sprinkle with fresh chopped parsley or chives. This adds a lovely burst of color and freshness!

Notes

Store any leftover chicken and sauce in an airtight container in the refrigerator for 3-4 days. To reheat, gently warm on the stovetop over low heat, or in the microwave in 30-second increments. You might need to add a splash of chicken broth or cream when reheating to loosen the sauce if it's thickened up too much.