Creamy Boursin Chicken Garlic Herbs is a delightful, restaurant‑inspired dish that brings together tender chicken breasts or thighs cooked to golden perfection and coated in a velvety Boursin garlic & herb sauce. The creamy, savory sauce melds seamlessly with fresh parsley and thyme, while a hint of paprika on the chicken adds warmth and color. Ready in about 30 minutes, it’s ideal for busy cooks craving bold flavor without fuss. In this introduction, we’ll walk through why this recipe wins every time—simple prep, indulgent sauce, and an elegant taste that elevates any dinner table.
Why You’ll Love This Recipe
- Effortless gourmet flavor: Boursin cheese elevates the sauce with minimal effort—no heavy seasoning required.
- Versatile serving options: Perfect over mashed potatoes, pasta, crusty bread, or alongside steamed veggies.
- 30‑minute prep and cook: From start to plate in half an hour, ideal for busy weeknights.
- Crowd‑pleaser: Rich, creamy, and herbaceous—the perfect balance that feels special without being fussy.
- Make‑ahead potential: Sauce reheats beautifully and retains its silky texture with a quick splash of cream.
Ingredients
You’ll need the following to make Creamy Boursin Chicken Garlic Herbs:
For the Chicken
- 4 boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 2 tablespoons butter
- 3 garlic cloves, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon paprika
For the Luxurious Boursin Sauce
- 1 package (5.2 oz) Boursin Garlic & Fine Herbs cheese
- ½ cup chicken broth
- ½ cup heavy cream
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon fresh thyme leaves
For Serving
- Mashed potatoes, pasta, or crusty bread
- Steamed green beans or asparagus
Step-by-Step: How to Make Creamy Boursin Chicken Garlic Herbs
1. Prep and Sear the Chicken
Generously season both sides of the chicken with salt, black pepper, and paprika.
Heat olive oil and butter in a large skillet over medium-high heat until the butter is melted and slightly foamy.
Sear the chicken on both sides until golden brown. No need to cook it all the way through just yet—remove and set aside for now.
2. Build Flavor in the Pan
In the same skillet (don’t clean it!), sauté the minced garlic for 30 seconds until fragrant.
Pour in the chicken broth and scrape up all the flavorful browned bits stuck to the bottom of the pan.
3. Make the Boursin Cream Sauce
Whisk in the Boursin cheese until it’s fully melted and the sauce is silky smooth.
Immediately stir in heavy cream, chopped parsley, and thyme leaves. The sauce becomes rich, velvety, and aromatic—pure creamy perfection.
4. Simmer the Chicken in Sauce
Gently return the seared chicken to the skillet, nestling each piece into the creamy sauce.
Spoon sauce over the top and let it simmer gently for 3–4 minutes, until the chicken reaches 165 °F (74 °C).
5. Serve and Enjoy
Serve the chicken over mashed potatoes, pasta, or crusty bread to soak up the rich sauce. Add steamed vegetables like asparagus or green beans on the side.
Helpful Tips
- Don’t overcrowd your pan: Sauté chicken in batches if needed—this ensures a golden crust rather than steam.
- Adjust sauce consistency: If too thick, whisk in more chicken broth; if too thin, simmer a little longer to reduce.
- Use a meat thermometer: Ensures perfect doneness without overcooking.
- Let chicken rest briefly: Ensures juices redistribute and remain locked in.
- Prep ingredients ahead: Mince garlic and chop herbs in advance to streamline cooking.
Substitutions And Variations
- No Boursin? Combine 4 oz cream cheese with 1 teaspoon garlic powder and 1 tablespoon mixed dried herbs (thyme, parsley, chives).
- Lower‑fat option: Use half‑and‑half instead of heavy cream and swap some butter for olive oil.
- Herbs twist: Substitute fresh rosemary or basil if you like different herb profiles.
- Chicken swap: Use turkey cutlets or pork chops for variation.
- Spice it up: Add red pepper flakes or cayenne to your seasoning mix for a subtle kick.
Storage Instructions
- Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
- Reheat gently: Warm on the stovetop over low heat; stir in a splash of cream or broth to restore sauce’s silkiness.
- Freeze?: Not recommended—the texture of the cream sauce doesn’t freeze well. Best made fresh.
Nutritional Information
(Approximate per serving, based on four servings)
- Calories: ~550–600 kcal
- Protein: ~35–40 g
- Fat: ~40 g (including saturated fat from cream and cheese)
- Carbohydrates: ~5–10 g
- Sodium: Varies depending on Boursin and added salt—use lower‐sodium broth if needed.
(These are estimates for general guidance and should not replace professional dietary advice.)
Serving Suggestions
- Plate the chicken atop creamy mashed potatoes or buttery pasta noodles to soak up the sauce.
- Serve alongside crusty bread like baguette slices or focaccia—perfect for mopping up every last bit.
- Include lightly steamed or roasted vegetables—green beans, asparagus, or carrots add freshness and color.
- For an elegant touch, finish with a squeeze of fresh lemon juice or a drizzle of olive oil before serving.
Frequently Asked Questions About Creamy Boursin Chicken Garlic Herbs
Q: Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless chicken thighs are a great alternative. They’re juicier and a bit more forgiving in texture—just make sure to brown them evenly before simmering in the sauce.
Q: Can I make the sauce ahead of time?
Absolutely. You can prepare the sauce up to a day in advance and store it in the refrigerator. When reheating, warm gently over low heat and whisk in a splash of cream or broth to bring back its creamy consistency.
Q: Is there a dairy‑free version?
For a lighter version, try plant‑based cream and vegan garlic‑herb cheese—but note texture and flavor will differ. The original creaminess is from Boursin, so results may vary.
Q: What if I don’t have fresh herbs?
Use 1 teaspoon dried parsley and ¼ teaspoon dried thyme in the sauce—add them when melting the Boursin so their flavors permeate.
Q: How do I know the chicken is done?
Use a meat thermometer to ensure the internal temperature reaches 165 °F (74 °C). If you don’t have one, slice into the thickest piece; juices should run clear and center should be opaque.
Q: Can I lighten the calorie count?
Use light cream or half‑and‑half and reduce butter slightly. You can also skim some fat off the sauce after cooking, but texture and flavor will be less rich.
Conclusion
Thanks so much for joining me in the kitchen! I hope you enjoy this Creamy Boursin Chicken Garlic Herbs recipe as much as I do—it combines effortless elegance and indulgent, savory flavor with minimal prep. Whether you’re cooking for family, friends, or just yourself, this dish offers both ease and sophistication in one flavorful package. I genuinely love how the creamy, garlicky sauce elevates simple chicken into something special, and I believe it will become a favorite in your kitchen too. Cooking should be fun and rewarding, and this recipe delivers on both. Wishing you all the best in your culinary adventures—happy cooking, and thank you for being part of this food-loving community!
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Creamy Boursin Chicken Garlic Herbs
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Creamy Boursin Chicken Garlic Herbs is an easy, 30-minute skillet dinner featuring tender chicken simmered in a rich garlic herb sauce made with Boursin cheese. Perfect for busy nights or cozy dinners—serve with mashed potatoes, pasta, or crusty bread for a restaurant-quality meal at home!
Ingredients
4 boneless, skinless chicken breasts or thighs
2 tbsp olive oil
2 tbsp butter
3 garlic cloves, minced
½ tsp salt
½ tsp black pepper
1 tsp paprika
1 (5.2 oz) package Boursin Garlic & Fine Herbs cheese
½ cup chicken broth
½ cup heavy cream
1 tbsp fresh parsley, chopped
1 tsp fresh thyme leaves
Optional for serving: mashed potatoes, pasta, crusty bread, green beans, or asparagus
Instructions
Pat chicken dry and season both sides with salt, pepper, and paprika.
In a large skillet, heat olive oil and butter over medium-high until foamy.
Sear chicken 5–6 minutes per side until golden. Remove and set aside.
In the same skillet, sauté minced garlic for 30 seconds until fragrant.
Add chicken broth, scraping up browned bits. Simmer 2 minutes.
Lower heat, whisk in Boursin cheese until melted and smooth.
Stir in cream, parsley, and thyme until sauce is velvety.
Return chicken to pan, spoon sauce over top, and simmer until chicken reaches 165°F.
Serve with sides and garnish with extra herbs and pepper.
Notes
For a substitute: blend 4 oz cream cheese with garlic powder and dried herbs.
Adjust sauce thickness with more broth or simmer time.
Use a meat thermometer for best results.
Leftovers reheat beautifully—just add a splash of cream.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 580 kcal
- Sugar: 1 g
- Carbohydrates: 6 g
- Protein: 38 g