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…
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.
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.
Alrighty, let’s tuck into the full recipe for this Boursin chicken shall we?!
How to make Boursin Chicken (Full Recipe & Video)
Sharp Knife & Chopping Board
Large Shallow Dish (for dredging chicken)
Large Pan & Tongs
- 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)
- 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
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!
b) Spinach – I add this to just bulk out the dish and add an extra layer of flavour. I fry it and remove it just because it’s easier to combine with the sauce at the end. It also removes some of the water before stirring through the sauce. You can then serve anyone who doesn’t want spinach then stir it in for those who do.
d) Inspiration – Recipe adapted from Salt & Lavender.
e) Calories – Just the chicken, no sides.
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
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…