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This creamy Boursin Chicken Recipe is a decadent and delicious one-pan dish that consists of pan-fried chicken breasts in a rich and creamy sauce made with Boursin cheese and chicken broth. Serve over mashed potatoes for an easy weeknight dinner the whole family will love!
Creamy, cheesy chicken dinners are always winners at my house, and this easy Boursin chicken recipe is one of our newest favorites. It’s easy enough to make on busy weeknights, and kids love it (especially when paired with creamy mashed potatoes or yummy rice pilaf).
Table of Contents
What is Boursin Cheese?
If you’ve never heard of or experienced Boursin cheese spread over buttery crackers, let this be a sign to give this soft, creamy cheese a try. It’s tangy and savory and sold in small rounds wrapped in foil. Most grocery stores have it chilling with other soft and spreadable cheeses, like goat cheese.
Just in case you are wondering, this post is not sponsored. But people love it (and so do I).
Anyway, aside from crunchy carbs, Boursin cheese pairs really well with chicken. It also pairs really well with pork, so feel free to swap out the chicken breasts for pork chops if that’s what you prefer.
Cooking Tips
- Use thinly sliced chicken breasts. Some stores sell pre-sliced chicken cutlets. If that’s not available to you, you can either pound your chicken breasts to 1/2-inch thickness or slice two (fairly thick) chicken breasts in half to make four thinner chicken cutlets. This ensures that the chicken cooks evenly and faster.
- Experiment with different flavors of Boursin cheese. For this recipe, we’re using classic Garlic & Fine Herbs, but there are so many other flavors to try, such as Shallot & Chive, Cracked Black Pepper, Caramelized Onion & Herbs, and Basil & Chive.
- Add a splash of white wine: Before adding the chicken broth, add a splash of dry white wine (about a half cup) to the cooking veggies. Allow the wine to reduce by half before pouring in the chicken broth.
- Add heavy cream for a super creamy sauce. Take your sauce to the next level of creaminess with a splash (or pour) of heavy cream.
- Use a digital meat thermometer to tell if the chicken is done. Avoid over or under-cooking the chicken by using a digital meat thermometer. Simply insert it into the thickest part of the chicken. Chicken is fully cooked when it registers 165 degrees Fahrenheit.
Key Ingredients
Find the printable recipe with measurements in the recipe card below.
- Olive Oil: Necessary for pan-frying the chicken. While this recipe calls for just olive oil, you can try cooking the chicken in a combination of oil and butter.
- Herbs & Seasoning: For this recipe we’re seasoning the chicken with a simple combination of salt, black pepper, garlic powder, onion powder, and paprika.
- Chicken Cutlets: Thin slices of chicken breast that are typically pounded to an even thickness.
- Butter: Used to soften the onions and add a rich nutty flavor.
- Onion: Cooked onion adds loads of flavor, but we’re not adding too much to overwhelm the dish.
- Spinach: Like the onion, we’re not adding too much. Feel free to add more spinach if desired.
- Fresh Garlic: For flavor.
- Low-Sodium Chicken Broth: I highly recommend using low-sodium chicken or beef broth since Boursin cheese is already quite salty.
- Boursin Cheese: For this recipe, we’re using classic Garlic & Fine Herbs Boursin cheese. Feel free to experiment with other flavors if desired.
How to Make Boursin Chicken
1. Season the chicken: Combine the olive oil, salt, black pepper, garlic powder, onion powder, and paprika in a large mixing bowl and mix well. Add the chicken pieces and use your hands to rub the seasoning mixture over the entire surface of the chicken breasts.
2. (Optional) Marinate the chicken for 20 minutes. This step is optional but recommended if you have the time. It also allows the chicken to reach room temperature, which promotes more even cooking.
3. Pan-fry the chicken: Heat the olive oil in a large skillet set over medium-high heat. Add the chicken and cook for 4-5 minutes per side or until the internal temperature registers 160 degrees F. Remove the chicken from the skillet and set them aside on a clean plate.
4. Make the cheese sauce: Melt the butter in the same skillet set over medium heat. Once melted, add the onions and cook until translucent, about 4 minutes. Stir in the spinach and fresh garlic and cook, stirring often, until the spinach has wilted, then pour in the chicken broth. Increase the heat to high and bring to a low boil. Reduce the heat to low and gently whisk in the cheese until melted.
5. Return the chicken: Nestle the chicken into the sauce and simmer for 2 minutes or until heated through. Season with additional salt and black pepper to taste.
What to Serve with Boursin Chicken
This Boursin chicken recipe is fantastic with mashed potatoes—pretty much any type (garlic, cheese, herbed, etc.). I also recommend doubling the sauce if the sauce is your favorite part.
Confession: Sometimes I’m lazy, and making homemade mashed potatoes plus a main course is just too much for one night. I am no stranger to powdered mashed potatoes (literally ready in 5 minutes). I like to add a little garlic powder, onion powder, sour cream, and butter. I also like to purchase frozen mashed potatoes and frozen mashed cauliflower from Trader Joe’s and combine the two. This is actually what I did for Thanksgiving- it was brilliant. Fewer carbs and no one knew the difference.
If mashed taters aren’t your thing, rice or pasta will also work. My favorite veggies include anything from roasted zucchini to green beans to glazed carrots.
Leftovers and Storage
Transfer leftovers to an airtight container and place in the refrigerator for up to 3-4 days. Reheat in a medium-sized skillet set over medium-low heat, stirring occasionally, until warmed through. You may wish to stir in additional broth as needed. Freezing is not recommended for this recipe.
More Creamy Chicken Recipes
- Cajun Chicken Alfredo
- Crack Chicken Casserole
- Chicken a la King
- Creamy Chicken Marsala
- Creamy Chicken Madeira
- Chicken Florentine
- Creamy Tuscan Chicken
- Browse all of my Chicken Recipes.
Boursin Chicken Recipe
Ingredients
- ¼ cup olive oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- 4 thinly sliced chicken cutets, see notes
- 2 tablespoon butter
- 1 small yellow onion, diced
- 1-2 cups fresh baby spinach, packed
- 3 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 (5.2 ounce) wheel Boursin cheese
Instructions
- Combine the olive oil, salt, black pepper, garlic powder, onion powder, and paprika in a large mixing bowl and mix well. Add the chicken pieces and use your hands to rub the seasoning mixture over the entire surface of the chicken breasts.
- (Optional): Marinate the chicken for 20 minutes. Recommended if you have the time. It also allows the chicken to reach room temperature, which promotes more even cooking.
- Heat the olive oil in a large skillet set over medium-high heat. Add the chicken and cook for 4-5 minutes per side or until the internal temperature registers 160 degrees F. Remove the chicken from the skillet and set them aside on a clean plate.
- Melt the butter in the same skillet set over medium heat. Once melted, add the onions and cook until translucent, about 4 minutes. Stir in the spinach and fresh garlic and cook, stirring often, until the spinach has wilted, then pour in the chicken broth.
- Increase the heat to high and bring to a low boil. Reduce the heat to low and gently whisk in the cheese until melted.
- Nestle the chicken into the sauce and simmer for 2 minutes or until heated through. Season with additional salt and black pepper to taste.
Notes
- Some stores sell pre-sliced chicken cutlets. If that’s not available to you, you can either pound your chicken breasts to 1/2-inch thickness or slice two (fairly thick) chicken breasts in half to make four thinner chicken cutlets.
- This Boursin chicken recipe can be stored in an airtight container in the fridge for up to 4 days. Freezing is not recommended.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
