Elevate weeknights and special occasions alike with this quick and easy recipe for juicy, savory chicken in a silky, herby sauce!
Boneless chicken breasts are one of the most versatile ingredients out there. They accommodate nearly any cooking method, from baking and roasting to grilling, stir-frying, and slow-cooking. Plus, they offer a neutral flavor profile that naturally absorbs seasonings and sauces. I just love finding new ways to transform them into a satisfying dinner!
This Boursin chicken recipe is a fave in my family. It goes from prep to plate in well under an hour, calls for ingredients I typically have on hand, and delivers deliciously creamy and herbaceous results. That makes it a win-win-win!
I discovered Boursin cheese while I was studying in France. It takes already delightful cream cheese to the next level with a meticulously balanced combination of garlic and herbs. It also melts like a dream, which helps make the sauce for this dish thick and silky without becoming heavy or greasy.
This dish is quick and simple enough for a weekend but elegant enough for date night. It’s sure to become a regular in your household, as it is in mine!
Pro tips for next-level results
Pound the chicken breasts if they’re very thick or lopsided. Place them between sheets of parchment or plastic and use a meat mallet or heavy skillet to gently pound them to an even thickness of half to three-quarters of an inch. This helps all four pieces cook at the same rate, reduces your risk of dry edges with underdone centers, and makes your doneness cues more reliable.
Salt and pepper both sides of the chicken right after patting dry, then let them sit while you prep the mushrooms and shallot. A few minutes of contact time lets the salt start to penetrate the surface so the meat tastes seasoned all the way through, not just on the crust.
For nicely browned chicken, let the pan and oil heat until shimmering, then add the breasts—and resist the urge to move them for several minutes. You’re looking for a deep golden crust on the first side before flipping. That browning builds the fond that becomes the backbone of your Boursin mushroom sauce.
How do I store leftovers?
Let your Boursin chicken cool completely before storing, but don’t leave it at room temp for more than 2 hours. Store leftovers in an airtight container in the fridge for up to 4 days. You can also freeze this dish for up to 3 months in freezer-safe containers or bags with as much air removed as possible. Thaw overnight in the fridge. Reheat on the stovetop over medium-low heat or in the microwave in short bursts until heated through to a safe internal temp of 165°F.
Serving suggestions
Serve your Boursin chicken alongside veggie-forward sides that won’t overwhelm its delicate flavor profile. This dish pairs beautifully with the savory notes of Green Beans Almondine, the fresh brightness of Sautéed Asparagus, or the creamy comfort of a Broccoli Rice Casserole. For a lighter meal, enjoy it atop a Mediterranean Salad With Pomegranate Lemon Dressing.
Boursin Chicken Recipe
Ingredients
- 4 chicken breasts boneless and skinless, about 6-8 ounces each
- Salt and pepper to taste
- 1 tablespoon vegetable oil
- 1 cup cremini mushrooms sliced
- 1 tablespoon butter
- 1 shallot minced
- 1/2 cup white wine
- 1/4 cup Boursin Garlic & Fine Herbs cheese crumbled
- 2 tablespoons parsley chopped
Instructions
- Pat the chicken breasts dry with paper towels. Season both sides to taste with salt and pepper.
- Heat the oil in a large skillet over medium-high heat. Add the chicken and cook undisturbed until browned on one side, about 5 minutes.
- Flip the chicken over, reduce the heat to medium, and cover the skillet. Cook about 10-15 minutes more, or until an instant-read thermometer inserted in the thickest part registers 160–165°F. Transfer to a plate and tent loosely with foil to keep warm.
- Add the mushrooms and butter to the skillet. Cook, stirring frequently until the mushrooms have released their juices and are starting to brown, 4-5 minutes.
- Add the shallot and cook until it begins to soften, about 1 minute.
- Add the wine and use a wooden spoon to scrape up all the browned bits from the bottom of the pan. Let it simmer over medium heat until the liquid is reduced by about half and no longer smells strongly of alcohol, 3-5 minutes.
- Take the skillet off the heat and whisk in the Boursin cheese until melted and smooth, then stir in the parsley. Season to taste with salt and pepper.
- Return the chicken and any accumulated juices to the pan, spoon the sauce over the top, and let it warm through for 1-2 minutes over low heat before serving.
this was unbelievably good to the last drop! So simple and yet so tasty. I only changed one thing, I used the entire package of boursin cheese. I will be making this at least twice a month! Thank-you for the great recipe.
I had riced cauliflower and some left over broccoli so it was perfect for me.
Thanks for your comment Terry, you made my day 🙂
I grilled the chicken, it was good, a keeper for my recipe book
Awesome, so happy you liked it!