Pin it
This cozy Boursin chicken meal is big on creamy comfort loaded up with lots of garlicky herby flavor The sauce is so rich you'll want to scoop it up straight with a spoon Eat it just as it is or pile it over hot mashed potatoes It's always a hit for quick suppers or when friends are over
A buddy of mine once said this dish made her actually want to cook more I've ended up serving it at almost every special event since then
Delicious Ingredients
- Steamed green beans or asparagus: These add a crunchy pop of color that keeps the dish balanced with all that creamy sauce
- Mashed potatoes pasta or crusty bread: Choose one to soak up every drop of sauce you possibly can
- Fresh thyme leaves: Pluck these off flexible stems for a soft herby note—they tie the dish together
- Fresh parsley: Chop it last minute for a burst of color and super fresh taste Flat leaf is the way to go
- Heavy cream: Opt for a high fat cream if possible for an ultra decadent sauce
- Chicken broth: Low sodium gives you control over salt and brings more savory flavor without heaviness
- Boursin Garlic and Fine Herbs cheese: This cheese is the heart of the sauce Go for a fresh soft round from the store—skip anything hard or dry
- Paprika: Brings some subtle warmth and deeper color Smoked paprika from Spain works great if available
- Salt and black pepper: Always grind your pepper fresh if you can to level up the taste
- Garlic cloves: Freshly minced garlic gives the sauce its punchy lift Fresh beats jarred every time
- Butter: Unites with olive oil for flavor and rich gold color Use unsalted so you manage the saltiness
- Olive oil: Kicks off the browning step and helps build that tasty crust Go with the best extra virgin you have
- Boneless skinless chicken breasts or thighs: They drink up sauce and stay nice and juicy Try organic or air chilling for best results
Easy Instructions
- Plate and Serve:
- Pour lots of sauce over each piece Sprinkle with fresh chopped herbs and extra black pepper Eat right away with mashed potatoes noodles or crusty bread Add a green veggie for a perfect plate
- Simmer the Chicken in Sauce:
- Tuck the browned chicken back into your pan Make sure each piece has plenty of sauce Spoon it over the top Put on the lid and let it cook gently for a few minutes Check the thickest spot for doneness—it should be at least 165 degrees Fahrenheit
- Melt in Boursin and Herbs:
- Drop the heat way down Add in the Boursin cheese Whisk slowly until your sauce goes totally smooth Stir in the cream then parsley and thyme
- Deglaze and Build the Sauce:
- Pour the chicken broth into the skillet Use a wooden spoon to scrape up every bit that stuck You want those brown pieces in your sauce Bubble for a couple minutes so the flavor gets deep
- Sauté the Garlic:
- Don’t wash the pan! All those brown bits hold tons of taste Toss in the minced garlic Stir like crazy but don’t let it get dark—just til it smells amazing
- Brown the Chicken:
- Butter and olive oil go in a big skillet on medium high Get it hot and bubbly Lay your chicken in and just let it go for five or six minutes Flip to get a great golden crust on each side Take the chicken out and set aside—don’t worry if it’s not done yet
- Prepare the Chicken:
- Pat the chicken dry so you get crispy skin Sprinkle generously with salt paprika and pepper so flavor gets into every bite
Pin it
I treat this cheese as my secret ingredient Watching everyone light up over the taste is the best The first time my mom had some she could not stop dunking her bread into the sauce and ended up taking the details home
Storage Tips
Wait until leftovers are cool then stash them in a tight container for up to three days in the fridge Gently reheat in a skillet with a bit of cream or broth to loosen the sauce Or freeze single servings and thaw them overnight before warming
Ingredient Substitutions
If you can't find Boursin swap in a spreadable herbed goat cheese or just mix cream cheese with garlic and herbs Chicken thighs stay super juicy but breasts are fine for this dish Looking for a lighter option? Use half and half in place of heavy cream or try low fat cream cheese
Serving Suggestions
Pile this creamy chicken over buttery mashed potatoes egg noodles or a scoop of rice Thick sliced bread is perfect for mopping up sauce For a fresh pop put green beans asparagus or wilted spinach on the side
Cultural Historical Context
Boursin cheese started in Normandy France—everyone loves it for being super creamy with lots of herb flavor Turning it into a speedy skillet sauce is a fun modern spin on old school French home comfort Chicken in creamy herbed sauces is a longtime classic in French kitchens
Pin it
Whip up this creamy chicken soon and any regular night will feel special You might just find it’s your next go to dish
Frequently Asked Questions
- → What kind of chicken should I use?
Thighs are nice and moist, but breasts come out soft too. Go with what you like best or have on hand—both options are great.
- → Can I substitute the Boursin cheese?
You can swap with any creamy herbed cheese, like Alouette, garlic cream cheese, or even some tangy goat cheese. Each brings its own little twist.
- → What sides pair best with this dish?
Think mashed potatoes for ultimate comfort. Pasta works awesome. Don’t forget crusty bread for dipping! Fresh steamed veggies like asparagus or green beans give a nice balance.
- → How do I make the sauce extra creamy?
Add the Boursin slowly to your pan on a gentle heat. Stir often and pour in cream so it gets smooth and thick. That’s the secret to the ultimate creamy finish.
- → Can I prepare this meal ahead of time?
Yep, you can make the chicken and sauce before you need it. Just warm it gently on the stove before you serve so it stays tasty and fresh.