This Boursin chicken uses a handful of ingredients and makes for a truly delicious dinner!
My love for Boursin runs deep, but I think this recipe might just take the biscuit. Boursin is awesome because it’s packed with so much flavour. Here it creates a gorgeous creamy garlic and herb sauce, without the need for heaps of ingredients. You’re gonna love it! Follow me…
Chicken Breast
For this recipe we will be using boneless skinless chicken breast. To prepare the chicken, I recommend slicing each breast horizontally through the centre to create 4 even-sized breasts. This will not only allow the chicken to cook faster but also more evenly too.
Dredging the chicken through flour
Once you’ve sliced the chicken you’ll want to dredge it through seasoned flour. This is important to not only give the chicken a nice golden crust, but it’ll also help the chicken absorb the sauce and cling to it.
Cooking the chicken
We will fry the chicken in a pan with oil and butter. The butter adds a nice rich flavour, whilst the oil helps prevent the butter from burning.
Process shots: add chicken to chopping board (photo 1), slice (photo 2), add to seasoned flour (photo 3), coat (photo 4), add to pan with oil and butter (photo 5), fry (photo 6).
Boursin Sauce for Chicken
The beauty of this sauce is that it requires such few ingredients!
Boursin Chicken Ingredients
- Shallots – Very finely diced, just to offer a little more flavour.
- Spinach – This is optional, but it helps bulk out the dish and adds an extra layer of flavour.
- Boursin – You’ll find this in most supermarkets. Make sure it’s the ‘garlic and herb’ flavour.
- Chicken Stock – This creates the base of the sauce.
Sauce Consistency
The Boursin will blend into the chicken stock best if it’s at room temp. At first it’ll look a little grainy, but it will soon come together as you stir. It’ll start off quite a thin sauce but it will thicken (and quite quickly too). If you over-thicken the sauce just thin it out with a dash of stock. If it’s too thin, just continue simmering to reduce it.
Process shots: fry spinach then remove (photo 1), fry shallots (photo 2), simmer stock and Boursin (photo 3), add spinach and chicken resting juices (photo 4), stir (photo 5), add chicken back in (photo 6).
Boursin Chicken FAQ
How do I know when the chicken is cooked?
It should be golden on the outside and white all the way through the centre. It won’t take long – a few minutes on each side (4 max). It’ll continue cooking slightly as it rests and when placed back in the pan.
What else could I add to the sauce?
I did test this with tomatoes (both cherry and sun-dried) and whilst they worked okay, personally I don’t feel like they were needed. I haven’t tried it myself but I imagine mushrooms would go really nicely.
Can I use a different meat?
I haven’t tried it myself but I think pork chops would go perfectly with this sauce!
Serving Boursin Chicken
Here I serve with Mashed Potatoes, but rice or Roasted Potatoes would work great! I’ve also garnished it with a couple of pinches of cracked black pepper and fresh parsley, but that’s completely optional.
Looking for more recipes using Boursin? Check out my Boursin Pork Tenderloin, Boursin Mashed Potatoes, Boursin Salmon Orzo and 10 Minute Boursin Pasta!
Alrighty, let’s tuck into the full recipe for this Boursin chicken shall we?!
How to make Boursin Chicken (Full Recipe & Video)
Boursin Chicken
Equipment
- Sharp Knife & Chopping Board
- Large Shallow Dish (for dredging chicken)
- Large Pan & Tongs
- Wooden Spoon
Ingredients
Chicken
- 2x 250g/9oz Chicken Breasts, brought close to room temp
- 40g / 1/4 cup Plain/All Purpose Flour
- 1 tsp Salt
- 1/2 tsp EACH: Onion Powder, Garlic Powder, Black Pepper
- 1 tbsp EACH: Olive Oil, Butter (preferably unsalted)
Sauce
- 2 Shallots, very finely diced
- 100-120g / 3-4oz Baby Spinach Leaves, optional (see notes)
- 180ml / 3/4 cup Chicken Stock
- 1x 5oz/150g pack of Boursin Garlic & Herbs Cheese, at room temp
- Olive Oil, as needed
- Salt & Pepper, as needed
Instructions
- Horizontally slice each chicken breast right through the centre to create 4 even-sized breasts. In a large shallow dish, whisk together flour, salt, onion powder, garlic powder and black pepper. Dredge each chicken breast through the flour to fully coat, then shake and place to one side.
- Heat up the oil and butter in a large pan over medium-high heat. Add the chicken and fry for a few minutes on each side, or until they've built up a golden crust and are just about cooked through the centre. Remove and place on a plate to one side and lower the heat to medium.
- Optional: Add the spinach and fry for 30 seconds or so until it just begins to wilt, then remove and place to one side.
- Add the shallots and fry for a few minutes until soft and golden, adding a dash of oil to the pan if you need to. Pour in the chicken stock then stir in the Boursin until it blends into the stock.
- Gently bubble away for a few minutes, or until the sauce begins to thicken. Stir in the spinach and resting juices from the chicken and simmer for 30 seconds or so to re-thicken, then add the chicken and baste in the sauce to warm it back through. Stir in a splash of stock to thin out the sauce if needed, or continue simmering if it's still a little thin.
- Adjust seasoning if needed (go easy on the salt) then tuck in and enjoy!
Video
Notes
Your Private Notes:
Nutrition
Looking for more?
You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’
For another Boursin recipe check out my Boursin Broccoli Gnocchi!
For more similar recipes check out these beauties:
Creamy Chicken Breast Recipes
- Creamy Garlic Mushroom Chicken
- Chicken Marsala
- Creamy Tomato Chicken
- Creamy Bacon Chicken
- Creamy Garlic Chicken
- Cream Cheese Chicken
One of the best chicken dishes I’ve made in a long time and I like trying new recipes. This one is delicious. Friends came for dinner and everyone loved it. Chicken was tender and juicy. The sauce was perfect. Will make again and again!
So pleased to hear it went down well! 🙂 C.
This was a hit in my family! Everybody loved it! This is a keeper.
Great to hear! C.
Absolutely delicious! Made it tonight for the first time, and like many of your recipes I’ll be making this one again we added an extra breast as I was making it for 3 adults and it was a big hit
So great to hear, Lisa! Thanks so much for the review 🙂 C.
Would there be a way to bake enough for 8 people in a 9 X 13 pan with this sauce? It is so good.
Unfortunately I think this is better suited as a pan sauce! You could certainly experiment though if you wanted. C.
Can you also use chicken thighs in this recipe in addition to the chicken breasts?
I’d probably stick with breast for this recipe, mainly because it cooks at a different rate to the thighs. Also because thighs are more fatty, meaning they’ll make the sauce more rich, which is already quite rich. C.
This dish is easy to make and was a hit at the dinner table. Served with brown rice and salad. Perfect! I felt it was a little salty so next time will not add the salt. Will be in our repertoire of dinners.
Thanks so much for the review, Donna! 🙂 C.
Hi Chris, As an avid reader of your recipes( and making them!) I watched your video on Boursin Chicken, which looked amazing.. But I wanted to add to my Pinterest collection of recipes.. So I went on to your website to get recipe for the listed ingredients.. Once I had done that, I continued reading (& saving) other ones, then I came to your announcement about your cookbook.. So I’ve just been on to Amazon and pre ordered it.. I can’t wait till it arrives..
I’m so happy that your dream of publishing your own cookbook has come to fruition..
Lorna..
Lorna, this is so lovely to read! So happy you’ve pre-ordered the book. Can’t wait for you to get the copy! Thanks so much for stopping by and leaving a comments 🙂 C.