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boursin chicken recipe — hero featured shot — finished dish top-down on white plate

Boursin Chicken Recipe with Creamy Garlic and Herb Sauce

Boursin chicken is an easy, comforting skillet dinner featuring tender chicken cutlets coated in a rich, creamy garlic and herb sauce. With its smooth texture and savory flavor, it is a delicious choice for a satisfying weeknight meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner
Cuisine: French-inspired
Calories: 430
Ingredients Method Notes

Ingredients
  

Chicken
  • 2 large chicken breasts, sliced horizontally into 4 thin cutlets
  • 1/2 teaspoon garlic powder
  • Salt, to taste
  • Black pepper, to taste
Sauce
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 medium onion, chopped
  • 3/4 cup low-sodium chicken broth, plus a little extra if needed
  • 5.2 oz / 145 g (147 g) garlic and herb soft cheese, softened
Garnish
  • 1–2 tablespoons chopped fresh parsley, optional, divided

Method
 

Preparation
  1. Slice each chicken breast horizontally to make 4 thin cutlets. Season both sides with garlic powder, salt, and black pepper.
Cooking the Chicken
  1. Warm the olive oil and butter in a large skillet over medium-high heat. Arrange the chicken in a single layer, cooking in batches if necessary, and sear for 5–6 minutes on each side until golden brown and the internal temperature reaches 165°F / 74°C.
  2. Move the chicken to a plate and keep any juices released during cooking.
Making the Sauce
  1. Place the chopped onion in the same skillet and cook for about 5 minutes, stirring occasionally, until softened and starting to turn golden.
  2. Add the chicken broth and loosen the browned residue from the skillet bottom. Incorporate the softened garlic and herb cheese, whisking or stirring until the mixture is fully melted and smooth.
  3. Maintain a gentle simmer for about 5 minutes, stirring occasionally, until the sauce thickens slightly. Mix in most of the optional parsley, keeping some aside for garnish if desired.
Finishing and Serving
  1. Return the chicken and its reserved juices to the skillet. Simmer for about 2 minutes, turning the cutlets so they are coated in sauce and heated through.
  2. Taste the sauce and adjust the salt and black pepper as needed. If it becomes too thick, stir in a small splash of chicken broth.
  3. Sprinkle with the remaining parsley, if using, and serve immediately.

Notes

For a thinner sauce, mix in a small splash of chicken broth. Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, adding broth or milk if needed.