Easy Creamy Boursin Chicken Recipe
There’s something magical about a rich, creamy sauce that clings to tender, juicy chicken. This creamy Boursin chicken is one of those dishes that feels fancy but is ridiculously easy to make. With just a handful of ingredients and one skillet, you’ll have a restaurant-worthy meal on the table in under 30 minutes.
The night I fell in love with Boursin chicken
I first made this dish on a chilly weeknight when I wanted something comforting but wasn’t in the mood for a long, complicated recipe. I had a pack of Boursin cheese in the fridge (leftover from a charcuterie board), and I figured, why not melt it into a sauce? That turned out to be one of my best kitchen decisions ever. The cheese melted beautifully, creating a creamy, garlicky sauce that tasted like something you’d get at a bistro. I served it over buttered pasta with a side of roasted broccoli, and my family practically licked their plates clean. Now, it’s a regular in our dinner rotation, and every time I make it, I wonder why I don’t do it even more often.
A little backstory on Boursin cheese
Boursin cheese was created in 1957 by French cheesemaker François Boursin. Inspired by a traditional Normandy recipe, he blended creamy cheese with garlic and fine herbs, creating an instant classic. Originally served as a spread, it quickly became a favorite for cooking because of how effortlessly it melts into sauces. Over the years, it’s been used in everything from pastas to dips to stuffed chicken recipes. If you’ve never cooked with it before, this recipe is the perfect place to start!
What you’ll need for this dish
Chicken breasts
Boneless, skinless chicken breasts work best here because they cook quickly and absorb the creamy sauce beautifully. If you prefer, you can swap them for boneless thighs, which will give you an even juicier result. Just adjust the cooking time slightly since thighs take a little longer to cook through.
Boursin cheese
The star of the show! I use the Garlic and Fine Herbs variety, but you could also try the Shallot & Chive flavor for a twist. If you don’t have Boursin, cream cheese with a little garlic powder and dried herbs can work in a pinch, though the flavor won’t be exactly the same.
Heavy cream
This adds the perfect amount of richness to the sauce. If you’re looking for a lighter option, half-and-half works, though the sauce may be a bit thinner. Avoid using milk, as it won’t give the same creamy consistency.
Chicken broth
A little broth helps thin the sauce and adds depth of flavor. If you want to make it extra rich, use homemade broth or even a splash of white wine for a touch of acidity.
Olive oil or butter
For searing the chicken, butter gives a richer flavor, while olive oil keeps it a bit lighter. Sometimes, I use both for the best of both worlds!
Seasonings
Salt, black pepper, and smoked paprika add just enough seasoning without overpowering the creamy sauce. The smoked paprika is optional, but I love the subtle warmth it adds.
Fresh parsley
This is just for garnish, but it adds a fresh, bright touch that balances out the richness of the dish.

Kitchen tools that make this easier
A large skillet is a must for this recipe, preferably one with a heavy bottom like cast iron or stainless steel. This helps achieve a golden sear on the chicken and distributes heat evenly for the sauce. If you don’t have a large skillet, any wide pan will do, but make sure it’s deep enough to hold the sauce. A good instant-read thermometer is also handy to ensure the chicken is cooked to a safe 165°F without overcooking.
Let’s cook: step-by-step guide
Step 1: Season the chicken
Pat the chicken breasts dry and season both sides with salt, black pepper, and smoked paprika. This simple seasoning brings out the natural flavors of the chicken and helps create a nice crust when searing.
Step 2: Sear the chicken
Heat olive oil or butter in a large skillet over medium-high heat. Once hot, add the chicken and sear for about 4-5 minutes per side until golden brown. The goal here isn’t to cook it all the way through—just to get a good sear that locks in juices. Once done, set the chicken aside.
Step 3: Make the sauce
Reduce the heat to medium and pour in the chicken broth, scraping up the browned bits from the bottom of the pan. This adds a ton of flavor to the sauce. Stir in the heavy cream and the Boursin cheese, letting the cheese melt fully. Stir until you have a smooth, velvety sauce.
Step 4: Finish cooking the chicken
Return the chicken to the skillet and spoon some sauce over the top. Let it simmer for 8-10 minutes, or until the internal temperature reaches 165°F. If the sauce thickens too much, you can add a splash more broth to loosen it up.
Step 5: Serve and enjoy
Sprinkle fresh parsley over the top and serve warm. This is incredible over pasta, rice, or mashed potatoes, with a side of roasted vegetables.

Variations and tweaks
- Make it low-carb: Skip the pasta and serve over cauliflower mash or sautéed spinach.
- Add mushrooms: Sauté sliced mushrooms before adding the chicken back to the pan for extra depth.
- Try a different cheese: If you’re out of Boursin, herbed goat cheese or even a mix of cream cheese and grated Parmesan can work.
- Make it spicy: Add red pepper flakes or a splash of hot sauce for a little heat.
- Use different herbs: Fresh thyme or basil can add a different flavor profile.
How to serve it like a pro
For a beautiful presentation, slice the chicken before serving and drizzle extra sauce over the top. A sprinkle of extra parsley or a few fresh herb leaves makes it look even more inviting. Serve it with crusty bread to soak up every drop of that delicious sauce.
The perfect drink pairings
This dish pairs wonderfully with a crisp white wine like Sauvignon Blanc or a light Chardonnay. If you prefer something non-alcoholic, a sparkling lemon water or an herby iced tea complements the creamy sauce nicely.
Storing and reheating tips
Leftovers keep well in the fridge for up to 3 days. Reheat gently on the stove over low heat, adding a splash of broth or cream to loosen the sauce. Avoid microwaving on high, as it can make the chicken dry.
Adjusting for different serving sizes
This recipe easily scales up or down. If making more, just ensure your skillet is large enough to hold everything without overcrowding. When halving the recipe, watch the sauce closely to prevent over-thickening.
A few things that can go wrong (and how to fix them)
- Chicken is dry: This usually happens if it’s overcooked. Use a meat thermometer to check for doneness.
- Sauce is too thick: Add a splash of broth or cream to thin it out.
- Sauce is too thin: Let it simmer for a couple more minutes to reduce.
Give this a try!
This creamy Boursin chicken is one of those recipes that instantly becomes a favorite. It’s quick, easy, and full of restaurant-quality flavors. Try it once, and I guarantee it’ll end up in your regular dinner rotation!

FAQs
1. Can I use a different cheese?
Yes! While Boursin is ideal, cream cheese with garlic and herbs or even goat cheese can work.
2. Can I make this dairy-free?
You can try using coconut cream and a dairy-free herbed cheese alternative, though the flavor will be slightly different.
3. What sides go best with this?
Pasta, mashed potatoes, rice, or roasted veggies all pair beautifully.
4. Can I freeze this?
The sauce may separate when thawed, so I don’t recommend freezing. It’s best enjoyed fresh.
5. How do I make it extra creamy?
Stir in an extra tablespoon of butter or a little Parmesan cheese at the end for extra richness.

Easy Creamy Boursin Chicken Recipe
This creamy Boursin chicken is rich, flavorful, and ready in under 30 minutes. Perfect for a quick and delicious dinner!
- Total Time: 25 minutes
- Yield: 4 1x
Ingredients
- 4 boneless, skinless chicken breasts (about 1.5 lbs)
- 2 tbsp olive oil or butter
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 package (5.2 oz) Boursin Cheese with Garlic and Fine Herbs
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp smoked paprika (optional)
- 1 tbsp fresh parsley, chopped (for garnish)
Instructions
Step 1: Season the chicken
Pat the chicken breasts dry and season both sides with salt, black pepper, and smoked paprika. This simple seasoning brings out the natural flavors of the chicken and helps create a nice crust when searing.
Step 2: Sear the chicken
Heat olive oil or butter in a large skillet over medium-high heat. Once hot, add the chicken and sear for about 4-5 minutes per side until golden brown. The goal here isn’t to cook it all the way through—just to get a good sear that locks in juices. Once done, set the chicken aside.
Step 3: Make the sauce
Reduce the heat to medium and pour in the chicken broth, scraping up the browned bits from the bottom of the pan. This adds a ton of flavor to the sauce. Stir in the heavy cream and the Boursin cheese, letting the cheese melt fully. Stir until you have a smooth, velvety sauce.
Step 4: Finish cooking the chicken
Return the chicken to the skillet and spoon some sauce over the top. Let it simmer for 8-10 minutes, or until the internal temperature reaches 165°F. If the sauce thickens too much, you can add a splash more broth to loosen it up.
Step 5: Serve and enjoy
Sprinkle fresh parsley over the top and serve warm. This is incredible over pasta, rice, or mashed potatoes, with a side of roasted vegetables.
Notes
How to serve it like a pro
For a beautiful presentation, slice the chicken before serving and drizzle extra sauce over the top. A sprinkle of extra parsley or a few fresh herb leaves makes it look even more inviting. Serve it with crusty bread to soak up every drop of that delicious sauce.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: dinner