Make this easy Boursin Chicken with tender chicken cutlets simmered in a creamy garlic herb cheese sauce. It’s a one-skillet dinner that goes from the stove to table in about 17 minutes.
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Holly’s Recipe Highlights
- Flavor: Rich and creamy with a savory garlic-and-herb finish.
- Skill Level: Beginner-friendly and made in one skillet for easy cleanup.
- Recommended Tools: A large skillet helps the chicken brown instead of steaming. An instant read thermometer should read 165°F at the thickest part.
- Serving Suggestions: Serve over pasta, mashed potatoes, or rice, with green beans or a simple green salad.
The Basics for Boursin Chicken
- Chicken: Cutlets or boneless skinless chicken breasts sliced into thin cutlets work best because they cook quickly and stay tender. Boneless, skinless chicken thighs also work, but plan for a few extra minutes of cook time.
- Boursin: Garlic & Fine Herbs is the classic for this recipe, but any flavor works. Shallot and Chive and Caramelized Onion are great options.
- Variations: Add sliced mushrooms to the skillet after the chicken comes out, then continue with the sauce. Stir in fresh spinach at the end just until wilted. Sun-dried tomatoes are great stirred into the finished sauce.
Leftovers?
Store leftover Boursin chicken with the creamy sauce in an airtight container in the refrigerator for up to 4 days. Freeze portions in freezer bags for up to 2 months, and thaw in the fridge until ready to reheat.
Reheat the sauce on the stovetop with a splash of milk to loosen it. Add the chicken, cover, and heat just until warmed through so it stays tender and juicy.
More Easy Chicken Entrees
Did you make this Boursin Chicken? Leave a comment and a rating below.
Equipment
Ingredients
- 4 chicken cutlets or 2 large chicken breasts, sliced in half lengthwise to make thinner cutlets
- ¾ teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 cloves garlic minced
- ½ cup chicken broth
- 1 (5.2 ounce) package Garlic & Fine Herbs Boursin cheese
- chopped fresh parsley for garnish, optional
Instructions
- Season chicken with salt and pepper.
- Heat olive oil in a skillet over medium-high heat. Add the chicken and cook 3-4 minutes per side or until browned and cooked through (cook in batches if using a smaller skillet). Remove and cover to keep warm.
- Add butter to the skillet. Stir in garlic and cook 30 seconds or just until fragrant.
- Add the chicken broth and scrape up any browned bits. Simmer 2 to 3 minutes.
- Stir in Boursin cheese and break it up with a spoon, whisking until melted and smooth.
- Return chicken to the skillet and spoon sauce over the top. Simmer 2 to 3 minutes.
- Garnish with parsley if using. Serve over mashed potatoes, pasta, or rice.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Chicken, Dinner, Entree
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This was delicious! I had a ‘gourmet trio’ of Boursin cheese in the fridge, that was sold around Christmas with three smaller sizes (and three different) flavours. I used two different ones and it was perfect. Served with roasted cauliflower so the added parsley at the end was important for a bit of colour. Two thumbs up, my teenage son said ‘best sauce ever’.
Nancy, I am glad to hear that the whole family enjoyed the chicken. Serving it with cauliflower sounds like a delicious side.
This was very quick & simple to prepare. I added fresh spinach when returning cutlets to skillet & served over mashed yellow potatoes with roasted broccoli. My hubs rated it a 9.5 out of 10 so we will definitely have it again. Thank you.
Michele, we are glad to hear that you enjoyed the chicken. That sounds like a delicious pairing!
Can you please put the metric equivalent measurements in your recipes and thank you so much for all these wonderful ideas
We don’t have the option to convert to metric currently. I recommend using an online converter to help determine the proper amounts. I hope that helps!