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Overhead view of 3 chicken breasts in a skillet with a creamy Boursin sauce and chopped chives.

Creamy Boursin Chicken

Pan-seared chicken in a rich and creamy Boursin sauce. Easy but over-the-top delicious!
Course Main Course
Cuisine American
Keyword cream sauce, dinner party, easy to make
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings
Calories 500kcal


  • Large skillet with lid
  • Tongs
  • Plate
  • Spatula
  • Whisk


  • 2 tablespoons avocado oil
  • 4 chicken breasts approximately 2 pounds
  • salt to taste
  • freshly cracked black pepper to taste
  • ½ cup dry white wine or ½ cup chicken broth
  • 1 cup chicken broth
  • 1 5.2-ounce wheel Boursin cheese any flavor, cut into 4 or 6 pieces
  • 1 tablespoon chopped chives optional


  • 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.


Serving: 1serving | Calories: 500kcal | Carbohydrates: 2g | Protein: 52g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 183mg | Sodium: 617mg | Potassium: 903mg | Fiber: 0.02g | Sugar: 1g | Vitamin A: 101IU | Vitamin C: 3mg | Calcium: 17mg | Iron: 1mg | Net Carbs: 2g