Oh my gosh, you have to try this creamy chicken Boursin sauce – it’s my go-to when I want something ridiculously luxurious but don’t feel like spending hours in the kitchen. That dreamy, velvety sauce hugging perfectly cooked chicken? Absolute magic. I discovered this recipe one desperate Tuesday night when all I had was some leftover Boursin and chicken . Now it’s on regular rotation because my family literally begs for it! The best part? That little package of Boursin cheese transforms into the most indulgent sauce you can imagine in minutes. Trust me, once you taste this, you’ll understand why I’m obsessed.
Why You’ll Love This Creamy Chicken Boursin Sauce
Let me count the ways this dish will become your new weeknight hero! First off, that Boursin cheese melts into the most luscious, herb-kissed cream sauce you’ve ever tasted – like something from a fancy bistro but without the fuss. Here’s why it’s special:
- Ready in 30 minutes flat – I’m serious! While the chicken sears, the sauce practically makes itself in the same pan
- Only 7 ingredients (most already in your fridge or pantry) transform into something spectacular
- That Boursin magic – one little package gives you garlic, herbs, and creaminess all in one glorious swoop
- Fancy enough for company but easy enough for tired Tuesday nights – my kind of multitasker!
Honestly? The hardest part is not drinking the sauce straight from the pan (no judgment if you sneak a spoonful).
Ingredients for Creamy Chicken Boursin Sauce
Okay, let’s talk ingredients – because using the right stuff makes all the difference between “meh” and “WOW!” Here’s exactly what you’ll need, with all my little prep secrets:
- 2 boneless, skinless chicken (about 6 oz each) – pro tip: pound them to even thickness so they cook perfectly
- 1 package (5.2 oz) Boursin Garlic & Fine Herbs cheese – MUST be room temp! Leave it out for 30 minutes before cooking
- 1 cup heavy cream (240ml) – yes, it’s indulgent, but that’s the point!
- 2 cloves garlic, minced – fresh only, none of that jarred stuff
- 1 tbsp olive oil (15ml) – good quality makes a difference here
- Salt and freshly cracked black pepper – season generously!
- 1 tsp dried thyme – rub between your fingers to wake up the oils
See? Nothing crazy – just a handful of good ingredients that work magic together. Now, about that Boursin… I always use the Garlic & Fine Herbs variety because it’s got that perfect flavor balance, but any Boursin will work in a pinch. Just promise me you’ll let it soften first – cold Boursin won’t melt smoothly and we want silky perfection!
Equipment You’ll Need
Don’t worry – you won’t need any fancy gadgets for this creamy chicken Boursin sauce! Just grab these kitchen basics:
- A trusty large skillet – stainless steel or cast iron works best for that perfect sear
- Tongs – for flipping those chicken like a pro
- Measuring cups – eyeballing the cream is risky business!
- Wooden spoon – my favorite for stirring that velvety sauce
That’s it! No special equipment needed – just the simple tools you probably already have in your kitchen drawers. Now let’s get cooking!
How to Make Creamy Chicken Boursin Sauce
Alright, let’s dive into making this dreamy sauce – I promise it’s easier than you think! Just follow these steps and you’ll have restaurant-quality chicken in no time:
1. Sear the chicken to golden perfection
Heat that olive oil in your skillet over medium heat – don’t rush this! While it warms up, pat your chicken dry (this helps them brown beautifully) and season both sides generously with salt, pepper, and that fragrant thyme. When the oil shimmers, lay the chicken in gently – you should hear a happy sizzle. Cook for 5-6 minutes per side until golden brown. Don’t peek too much – let that crust form!
2. Remove chicken and start the magic sauce
Transfer the chicken to a plate (it’ll finish cooking later) and in that same pan – oh yes, keep all those delicious browned bits! – add your minced garlic. Sauté for just 30 seconds until fragrant. Careful not to burn it! Now pour in the heavy cream and scrape up all those flavorful browned bits with your wooden spoon. Here’s a great resource on how to properly deglaze a pan.
3. Melt in the Boursin goodness
Reduce heat to medium-low and add chunks of that room-temperature Boursin cheese. Stir gently as it melts into the cream – this is where the magic happens! The sauce will thicken beautifully in about 2-3 minutes. Keep the heat moderate – too hot and the sauce might curdle (trust me, I learned this the hard way).
4. Bring it all together
Slide the chicken back into the pan, nestling it into that creamy heaven. Let everything simmer together for 5 minutes – this lets the flavors marry and ensures the chicken cooks through. Spoon sauce over the chicken occasionally for extra love. For more ideas on quick weeknight meals, check out these natural recipes.
5. Final touches
Give the sauce a taste – might need another pinch of salt? The Boursin is salty already, so go easy. If the sauce seems too thick, add a splash of cream or chicken broth. Too thin? Let it bubble gently for another minute.
And voila! You’ve just made the creamiest, most luxurious chicken dish that’ll have everyone asking for seconds. Pro tip: let it rest for 2 minutes before serving – the sauce thickens slightly as it cools. Now dig in!
Tips for Perfect Creamy Chicken Boursin Sauce
After making this dish more times than I can count (seriously, my family won’t let me stop!), I’ve learned all the little tricks for absolute perfection:
- Room temp Boursin is non-negotiable – cold cheese won’t melt smoothly and you’ll end up with lumpy sauce (been there!)
- Watch that cream quantity – start with 3/4 cup and add more if needed. I like mine thick enough to coat the back of a spoon
- Don’t murder the chicken! Pull it at 160°F – it’ll carry over to 165°F while resting in the sauce
- Low and slow for the sauce – medium-low heat prevents curdling and lets flavors develop
Oh! And always taste before serving – sometimes that Boursin needs a squeeze of lemon to brighten it up! For more tips on achieving perfect internal temperatures, you can look into resources on food safety and cooking techniques.
Serving Suggestions
Now, let’s talk about how to serve this creamy chicken Boursin sauce to make it a complete meal that’ll wow everyone at your table! My absolute favorite way is over a bed of buttery mashed potatoes – the sauce soaks right in and creates pure comfort food magic. But don’t stop there! Here are my go-to pairings:
- Pasta lovers: Toss with fettuccine or pappardelle for an instant fancy meal
- Veggie fans: Serve alongside roasted asparagus or garlic green beans
- Low-carb option: Cauliflower rice absorbs the sauce beautifully
- Bread dippers: Crusty baguette slices for mopping up every last drop
Honestly? This sauce makes everything better – I’ve even poured it over baked potatoes when I’m feeling extra indulgent!
Storage and Reheating
Okay, confession time – this creamy chicken Boursin sauce rarely lasts long enough to store in my house! But if you somehow have leftovers (lucky you!), here’s how to keep them perfect: stash everything in an airtight container in the fridge for up to 3 days. When reheating, go low and slow on the stovetop with a splash of cream – microwaving can make the sauce separate. Pro tip: the flavors actually deepen overnight, making those leftovers taste even more amazing!
Nutritional Information
Let’s be real – this creamy chicken Boursin sauce isn’t diet food, but oh boy is it worth every delicious bite! Here’s the nutritional breakdown per serving (that’s one chicken breast with plenty of that dreamy sauce):
- 450 calories – consider it an investment in happiness!
- 32g fat (18g saturated) – that’s where all the creamy goodness comes from
- 35g protein – hello, muscle fuel!
- 5g carbs – mostly from the Boursin’s garlic and herbs
Remember, these values can vary based on your exact ingredients – especially if you go wild with extra cream (no judgment here!). While it’s indulgent, I figure life’s too short not to enjoy meals that make your taste buds sing!
Frequently Asked Questions
Q1. Can I use a different cheese instead of Boursin?
Boursin’s texture is ideal, but herbed cream cheese works in a pinch. Just add extra garlic and herbs to match the flavor. Avoid regular cream cheese – it’s too plain!
Q2. What if my sauce looks too thin?
Don’t panic! Just let it simmer a bit longer to thicken. If really runny, mix 1 tsp cornstarch with 1 tbsp cold water and stir in. But usually patience fixes it!
Q3. Can I make this with chicken thighs?
Absolutely! Thighs stay juicier and add more flavor. Just cook them 2-3 minutes longer per side since they’re thicker. The sauce pairs perfectly with dark meat too.
Q4. Will this sauce freeze well?
Honestly? Not really. The cream separates when thawed. But leftovers keep beautifully in the fridge for 3 days – just reheat gently with extra cream.
Q5. What’s the best way to reheat leftovers?
Always on the stovetop! Microwave makes the sauce grainy. Add a splash of cream while reheating to bring back that silky texture. Low and slow is the key!
30-Minute Creamy Chicken Boursin Sauce – Rich & Dreamy
- Total Time: 30 mins
- Yield: 2 servings 1x
- Diet: Low Lactose
Description
A rich and creamy chicken dish with Boursin cheese sauce.
Ingredients
- 2 chicken
- 1 package Boursin cheese
- 1 cup heavy cream
- 2 cloves garlic, minced
- 1 tbsp olive oil
- Salt and pepper to taste
- 1 tsp dried thyme
Instructions
- Heat olive oil in a pan over medium heat.
- Season chicken with salt, pepper, and thyme.
- Cook chicken until golden brown, about 5-6 minutes per side.
- Remove chicken and set aside.
- In the same pan, add minced garlic and sauté for 1 minute.
- Add heavy cream and Boursin cheese, stirring until melted and smooth.
- Return chicken to the pan and simmer for 5 minutes.
- Serve hot.
Notes
- Use room-temperature Boursin cheese for easier melting.
- Adjust cream quantity for desired sauce thickness.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 breast with sauce
- Calories: 450
- Sugar: 2g
- Sodium: 350mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 35g
- Cholesterol: 150mg
Keywords: creamy chicken, Boursin sauce, easy dinner