A wheel of Boursin cheese is all it takes to make an ultra delicious dinner in no time! Tender, pan-seared chicken is swaddled in a rich and creamy sauce made easy by Boursin. With only four ingredients, this recipe is company-worthy but quick and easy enough for a weeknight dinner.
I used Boursin brand Gournay cheese here, but this isn’t a sponsored post. I just love Boursin! Plus it’s pretty easily accessible.
What Makes This Recipe So Good
- An entrée that’s quick, easy, and full of rich flavor. What could be better?! The Boursin becomes its own cheesy, creamy herb sauce, so you only need to pair it with a handful of ingredients that I’m betting you have in your pantry right this second.
- This works with basically every flavor of Boursin cheese, so you can have a slightly different meal each time you make it. I like it best with the garlic & fine herbs flavor, but shallot & chive, cracked black pepper, and caramelized onion & herbs would all be incredible here!
- Since this dish is so simple, it pairs well with a massive variety of sides. Salad, pasta, zoodles, mashed potatoes, mashed cauliflower, rice, mushrooms, broccoli, green beans, spinach, sun-dried tomatoes, carrots… Really anything goes!
- Dry white wine adds another level of flavor to the dish, but you don’t have to use it if you’re avoiding alcohol or just don’t have a wine on hand. Just substitute the wine with chicken broth, in addition to the other chicken broth called for in the recipe. Whatever you do, don’t replace the wine with juice – it won’t give you a pleasant flavor!
- The sauce makes for a delicious gravy-of-sorts so do not hesitate to drizzle it over mashed potatoes, mashed cauliflower, or a bed of rice. Incredible!
- To reheat any leftover Boursin chicken, just slice the chicken up and toss it on the stove with the refrigerated sauce. Cover the pan and heat it on low just until the chicken is warmed-through and the sauce is melty again. You can add more chicken broth if needed to thin out the sauce.
More Must-Make Chicken Recipes
- Marry Me Chicken (Chicken in a Sun Dried Tomato Cream Sauce)
- Air Fryer Pecan Crusted Chicken with Honey Mustard Sauce
- The Best Crockpot Angel Chicken
- Creamy Cajun Chicken Pasta Soup
- Crusted Chicken Romano
- Large skillet with lid
- Heat 2 tablespoons avocado oil in large skillet over medium heat, swirling oil around skillet to coat pan evenly. While skillet heats up, generously season both sides of each chicken breast with salt and pepper to taste.
- When oil is hot and shimmering, add chicken breasts to skillet. Pan-sear chicken 4 minutes, then flip and add another tablespoon avocado oil. Sear chicken another 4 minutes until cooked-through and no longer pink. Note: if chicken breasts are large and/or not firm after 8 minutes, cover skillet with lid and reduce heat to low. Continue cooking, checking firmness every 2 minutes, until chicken breasts feel springy and firm when gently pressed with tongs.
- Transfer fully-cooked chicken breasts to plate and set aside. If chicken charred or left dark spots in skillet, wipe skillet out with paper towel so sauce is not bitter.
- Pour ½ cup white wine (or ½ cup chicken broth) into hot skillet to deglaze, scraping up any stuck bits of chicken with spatula. Raise heat under skillet and bring liquid to boil, then add 1 cup chicken broth. Cook liquid until reduced by approximately 50%.
- Once liquid has reduced by half, add Boursin cheese pieces. Whisk cheese into liquid until cheese has melted completely.
- Return cooked chicken to skillet and spoon sauce over chicken, cooking only until chicken is warmed-through. Garnish with chopped chives and serve warm with plenty of Boursin sauce over mashed potatoes, pasta, mashed cauliflower, or rice.
- Leftovers: Any leftover Boursin chicken can be refrigerated in an airtight container up to 5 days. To reheat, slice chicken and add to skillet with refrigerated sauce. Cover and cook on low until warmed-through.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.