This Creamy Boursin Chicken is a quick, easy, and incredibly delicious meal that's perfect for a weeknight dinner or a special occasion! Tender chicken breasts are pan-seared to golden perfection and then simmered in a rich and creamy sauce made with Boursin cheese, white wine (or chicken broth), and a touch of chives. I love how this recipe uses simple ingredients to create a truly elegant and flavorful dish. It's a guaranteed crowd-pleaser that's sure to become a new favorite!
Why You'll Love This Creamy Boursin Chicken
- Rich and Creamy Sauce: The Boursin cheese melts beautifully into the sauce, creating a rich, creamy, and flavorful experience.
- Easy to Make: This recipe uses simple ingredients and straightforward instructions.
- Quick: Ready in under 30 minutes, this dish is perfect for busy weeknights.
- Elegant and Flavorful: The combination of pan-seared chicken and Boursin cheese sauce is both elegant and incredibly delicious.
- Versatile: Serve it over mashed potatoes, pasta, mashed cauliflower, or rice.
Ingredients for Creamy Boursin Chicken
Here's what you'll need to make this delicious chicken dish. The full list with measurements is in the recipe card below.
Main Ingredients
- Avocado oil (Oil)
- Chicken breasts (approximately 2 pounds) (Meat)
- Dry white wine (or chicken broth) (Liquid)
- Chicken broth (Liquid)
- Boursin cheese (any flavor), cut into 4 or 6 pieces (Dairy)
Seasoning
- Salt
- Freshly cracked black pepper
- Chopped chives (optional) (Herb)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love this Creamy Boursin Chicken as is, but here are a few ideas for variations:
- Different Cheese: Use a different flavor of Boursin cheese, such as Garlic & Fine Herbs, Shallot & Chive, or Black Pepper.
- Add Vegetables: Sauté some sliced mushrooms, spinach, or asparagus along with the chicken.
- Make it Spicy: Add a pinch of red pepper flakes to the sauce.
- Different Herbs: Use fresh parsley, thyme, or rosemary instead of chives.
How to Make Creamy Boursin Chicken
Let me show you how easy it is to make this Creamy Boursin Chicken:
Season and Sear Chicken
- I heat 2 tablespoons of avocado oil in a large skillet over medium heat, swirling the oil around the skillet to coat the pan evenly.
- While the skillet heats up, I generously season both sides of each chicken breast with salt and pepper to taste.
- When the oil is hot and shimmering, I add the chicken breasts to the skillet.
- I pan-sear the chicken for 4 minutes, then flip and add another tablespoon of avocado oil.
- I sear the chicken for 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.
- I transfer the fully-cooked chicken breasts to a plate and set them aside. If the chicken charred or left dark spots in the skillet, I wipe the skillet out with a paper towel so the sauce is not bitter.
Deglaze and Reduce
- I pour ½ cup of white wine (or ½ cup chicken broth) into the hot skillet to deglaze, scraping up any stuck bits of chicken with a spatula.
- I raise the heat under the skillet and bring the liquid to a boil.
- Then add 1 cup chicken broth.
- I cook liquid until reduced by approximately 50%.
Add Boursin and Finish
- Once the liquid has reduced by half, I add the Boursin cheese pieces.
- I whisk the cheese into the liquid until the cheese has melted completely.
- I return the cooked chicken to the skillet and spoon the sauce over the chicken, cooking only until the chicken is warmed through.
Serve
- I garnish with chopped chives and serve warm with plenty of Boursin sauce over mashed potatoes, pasta, mashed cauliflower, or rice.
Tips and Tricks for the BEST Boursin Chicken
Here are my secrets for making this chicken truly exceptional:
- Don't Overcook the Chicken: Cook the chicken just until it's cooked through to keep it tender and juicy.
- Use a Good Quality Boursin Cheese: The flavor of the Boursin cheese will really shine through, so use a good quality one that you enjoy.
- Deglaze the Pan: Deglazing the pan with white wine (or chicken broth) adds a lot of flavor to the sauce.
- Adjust Sauce Thickness: If you prefer a thicker sauce, you can whisk in a cornstarch slurry (mix cornstarch with a little cold water) towards the end of the cooking time.
How to Serve
This Creamy Boursin Chicken is delicious served with:
- Mashed Potatoes: A classic pairing!
- Pasta: Serve it over your favorite pasta, such as fettuccine, linguine, or penne.
- Mashed Cauliflower: A great low-carb option.
- Rice: Serve it over white rice, brown rice, or quinoa.
- Roasted Vegetables: Roasted asparagus, broccoli, or Brussels sprouts are all great choices.
Make Ahead and Storage
Leftover chicken and sauce can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
FAQs about Creamy Boursin Chicken
- Can I use chicken thighs instead of breasts?
- Yes, you can use boneless, skinless chicken thighs.
- Can I make this without the wine?
- Yes, you can substitute the white wine with chicken broth.
- Can I use a different type of cheese?
- Yes, you can
Enjoy this easy, elegant, and incredibly flavorful Creamy Boursin Chicken! It's a perfect meal for any night of the week.
Print
Creamy Boursin Chicken
- Prep Time: 10 minutes
- Cook Time: 20minutes
- Total Time: 30 minutes
- Yield: 4 1x
- Category: Main Course, Chicken
- Cuisine: American, French-Inspired
Description
This Creamy Boursin Chicken is a quick, easy, and incredibly flavorful dish. Pan-seared chicken breasts are simmered in a luscious sauce made with white wine (or chicken broth), chicken broth, and Boursin cheese, creating a rich and decadent meal.
Ingredients
Scale
- 2 tablespoons avocado oil (or olive oil), divided
- 4 boneless, skinless chicken breasts (approximately 2 pounds total)
- Salt, to taste
- Freshly ground black pepper, to taste
- ½ cup dry white wine (such as Sauvignon Blanc or Pinot Grigio) OR ½ cup low-sodium chicken broth
- 1 cup low-sodium chicken broth
- 1 (5.2-ounce) wheel Boursin cheese (any flavor), cut into 4-6 pieces
- 1 tablespoon fresh chives, chopped (for garnish, optional)
Instructions
- Prepare Chicken: If your chicken breasts are very thick, consider butterflying them or pounding them to a more even thickness for faster and more even cooking.
- Season Chicken: Generously season both sides of each chicken breast with salt and freshly ground black pepper.
- Heat Skillet: Heat 2 tablespoons of avocado oil (or olive oil) in a large skillet (cast iron recommended) over medium heat. Swirl the oil around the skillet to coat the pan evenly.
- Sear Chicken (First Side): When the oil is hot and shimmering, add the seasoned chicken breasts to the skillet in a single layer. Pan-sear the chicken for 4 minutes, without moving them, until the first side is golden brown.
- Add additional oil: Flip the chicken.
- Sear Chicken (Second Side): Sear the chicken on the second side for another 4 minutes, or until cooked through and no longer pink in the center. The internal temperature should reach 165°F (74°C).
- Check for Doneness (Large Breasts): If your chicken breasts are large or unevenly thick, and they are not cooked through after 8 minutes total searing time, cover the skillet with a lid, reduce the heat to low, and continue cooking, checking for firmness every 2 minutes, until the chicken feels springy and firm when gently pressed with tongs.
- Remove Chicken: Transfer the fully cooked chicken breasts to a plate and set aside.
- Clean Skillet (If Needed): If the chicken left any charred or dark spots in the skillet, carefully wipe out the skillet with paper towels to prevent the sauce from having a bitter taste.
- Deglaze Pan: Pour the ½ cup of white wine (or ½ cup chicken broth) into the hot skillet. Use a spatula or wooden spoon to scrape up any browned bits (fond) from the bottom of the pan. This adds a lot of flavor to the sauce.
- Add Broth and Reduce: Increase the heat under the skillet. Add the 1 cup of chicken broth to the pan. Bring the mixture to a boil and then reduce heat as needed to maintain a simmer. Cook, stirring occasionally, until the liquid is reduced by about half.
- Add Boursin Cheese: Add the Boursin cheese pieces to the reduced liquid. Whisk constantly until the cheese is completely melted and the sauce is smooth and creamy.
- Return Chicken to Sauce: Return the cooked chicken breasts to the skillet. Spoon the sauce over the chicken to coat it evenly.
- Warm Through: Cook just until the chicken is heated through, about 1-2 minutes. Do not overcook.
- Garnish and Serve: Garnish with chopped fresh chives, if desired. Serve immediately, with plenty of the Boursin sauce spooned over the chicken. This dish pairs well with mashed potatoes, pasta, mashed cauliflower, or rice.
Notes
- Chicken Breasts: You can use boneless, skinless chicken breasts or thighs. If using breasts, butterflying or pounding them to an even thickness helps them cook more quickly and evenly.
- White Wine: A dry white wine, such as Sauvignon Blanc or Pinot Grigio, adds a nice acidity and flavor to the sauce. If you don't have white wine, you can substitute chicken broth.
- Boursin Cheese: Boursin cheese is a soft, creamy cheese that comes in a variety of flavors. Any flavor will work in this recipe, but Garlic & Fine Herbs is a classic choice.
- Serving Suggestions: This creamy Boursin chicken is delicious served over mashed potatoes, pasta, mashed cauliflower, or rice. You can also serve it with a side of steamed vegetables or a salad.
- Storage: store
