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Three golden-seared chicken breasts resting on a white plate after being cooked for the Boursin chicken recipe. They are perfectly browned and ready for the sauce.

Boursin Chicken: The Ultimate Creamy, Dreamy Weeknight Dinner

This Boursin Chicken recipe features juicy, pan-seared chicken breasts smothered in a luxurious, creamy garlic and herb sauce. A restaurant-quality meal that's incredibly easy to make in under 40 minutes, perfect for a standout weeknight dinner.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, French
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 4 boneless, skinless chicken breasts about 6 oz each
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • 1 teaspoon salt or to taste
  • 1/2 teaspoon black pepper freshly ground
  • 3 cloves garlic minced
  • 1/2 cup chicken broth low-sodium
  • 1/2 cup heavy cream
  • 5.2 oz Boursin Garlic & Fine Herbs cheese one package
  • 2 cups fresh spinach packed

Equipment

  • 1 Large Skillet
  • 1 Meat Thermometer

Method
 

  1. Pat the chicken breasts completely dry with a paper towel. Season both sides generously with salt and pepper.
  2. Heat olive oil and butter in a large skillet over medium-high heat. Place the chicken in the skillet and sear for 4-5 minutes per side, until deeply golden brown. Remove the chicken from the skillet and set aside.
  3. Reduce heat to medium. Add the minced garlic and cook for 30 seconds until fragrant. Pour in the chicken broth to deglaze the pan, scraping up any browned bits.
  4. Whisk in the heavy cream and bring to a simmer. Crumble in the Boursin cheese and whisk until it has completely melted and the sauce is smooth.
  5. Stir in the fresh spinach until it wilts. Return the seared chicken and any juices to the skillet. Let it simmer for 5-7 minutes, spooning sauce over the chicken, until cooked through (165°F).

Notes

Don't Crowd the Pan: Sear chicken in batches if necessary for the best golden-brown crust.
Room Temperature Cheese: Let the Boursin sit out for a few minutes before adding it to the sauce for easier melting.
Check for Doneness: Use a meat thermometer to ensure chicken is cooked to a perfect 165°F (74°C) to keep it juicy.