Creamy Boursin chicken is my new favorite comfort food, and it’s like a taste of heaven!
Tender chicken is smothered in a velvety Boursin cheese sauce. It’s so good, I almost licked my plate clean.
I love how this recipe transforms simple chicken breasts into something truly special. It’s fancy enough for date night but easy enough for a Monday.
Plus, it pairs beautifully with a glass of white wine. (Chef’s treat, am I right?) Trust me, you need this meal in your life.
Why You’ll Love This Creamy Boursin Chicken
Quick & Easy: This dish comes together in about 30 minutes. It’s perfect for busy evenings when you want a delicious homemade meal.
Packed with Flavor: The creamy Boursin cheese sauce creates a rich and indulgent coating for the tender chicken.
One-Pan Magic: This recipe requires minimal cleanup and uses a single skillet to cook the chicken and create the luscious sauce.
Impressive Presentation: The vibrant green spinach and creamy white sauce create an eye-catching contrast. The dish is as visually appealing as it is delicious.
Ingredients
- Boneless, Skinless Chicken Breasts: The star of the dish. They’re tender, lean, and a perfect canvas for the rich Boursin sauce.
- Boursin Cheese: This creamy, herb-packed cheese melts into a luxurious sauce that elevates the chicken.
- Salt and Pepper: They bring out the best in the chicken and enhance all the other flavors.
- Olive Oil: It gives the chicken a golden, flavorful crust and helps build the sauce.
- Shallot: Its delicate onion flavor adds depth to the sauce without overpowering it.
- Dry White Wine: It deglazes the pan, infusing the sauce with a tangy, complex note.
- Chicken Broth: It creates a savory base for the sauce and keeps the chicken moist.
- Fresh Baby Spinach: These tender leaves wilt into the sauce, adding color, nutrients, and a fresh taste.
How to Make Creamy Boursin Chicken
This dish is so elegant, yet it’s simple and easy to make!
1. Season the chicken. Generously season both sides of the chicken breasts with salt and freshly ground black pepper.
2. Cook the chicken. In a large skillet, heat the olive oil over medium-high heat. Once the oil is shimmering, add the seasoned chicken breasts. Cook for about 5-6 minutes on each side or until the chicken is golden brown and the internal temperature reaches 165°F. Once cooked, transfer the chicken to a plate and cover it with foil to keep it warm.
3. Sauté the shallots. In the same skillet, reduce the heat to medium. Add the finely minced shallot and sauté for 1-2 minutes or until softened and translucent, stirring frequently to prevent burning.
4. Deglaze the pan. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to simmer for about 2-3 minutes or until it reduces by half.
5. Make the sauce. Add the chicken broth to the skillet and bring the mixture to a gentle simmer. Crumble in the Boursin cheese and whisk continuously until it melts completely and the sauce is smooth and creamy.
6. Add the spinach. Stir in the fresh baby spinach and cook for about 1-2 minutes or until just wilted.
7. Return the chicken. Return the cooked chicken breasts to the skillet, spooning the creamy sauce over the top. Simmer for an additional 2-3 minutes to ensure the chicken is heated through.
8. Serve. Serve the chicken with mashed potatoes, rice, or pasta to soak up the delicious sauce. Enjoy!
Tips for the Best Creamy Boursin Chicken
Here are some of my best tips for making this chicken shine.
- Keep things uniform. Pound or cut chicken breasts to ensure they’re of even thickness to prevent uneven cooking.
- Choose your consistency. Adjust the sauce thickness by simmering longer or adding more broth as needed.
- Boost the flavor. Marinate chicken in herbs and garlic for a few hours before cooking to enhance flavor.
- Lighten it up. Use half-and-half mixed with Greek yogurt for a lighter yet still creamy sauce.
- Give it a finishing touch. Top with toasted pine nuts or crispy prosciutto for added crunch and visual appeal.
- Have fun with variations. Experiment with different Boursin cheese flavors. Or, add other vegetables like mushrooms, zucchini, or cherry tomatoes to the sauce for variety.
How to Store
If you have leftover chicken, keep it fresh with these tips.
To Store: Allow the chicken to cool to room temperature, then transfer it to an air-tight container. Store it in the refrigerator for up to 3 days to maintain freshness and flavor. I don’t recommend freezing this recipe.
To Reheat: Gently reheat the chicken in a skillet over medium-low heat. Add a splash of chicken broth or water to prevent the sauce from thickening too much. You can also microwave on medium power in short intervals, stirring occasionally, until heated through.
More Hearty Chicken Dinners You’ll Love
Hibachi Chicken
Creamy Chicken Lazone
BBQ Chicken Wings
Chicken Shawarma
Creamy Boursin Chicken
4
servings10
minutes20
minutes422
This one-pan creamy Boursin chicken is absolutely heavenly! It’s a rich, indulgent, restaurant-quality meal that’s easy to make at home.
Ingredients
4 boneless, skinless chicken breasts
Salt and freshly ground black pepper
2 tablespoons olive oil
1 shallot, finely minced
1/2 cup dry white wine
1 cup chicken broth
1 package Boursin cheese (Garlic & Fine Herbs flavor)
2 cups fresh baby spinach
Instructions
- Generously season both sides of the chicken breasts with salt and freshly ground black pepper.
- In a large skillet, heat the olive oil over medium-high heat. Once the oil is shimmering, add the seasoned chicken breasts. Cook for about 5-6 minutes on each side or until the chicken is golden brown and the internal temperature reaches 165°F. Once cooked, transfer the chicken to a plate and cover it with foil to keep it warm.
- In the same skillet, reduce the heat to medium. Add the finely minced shallot and sauté for 1-2 minutes or until softened and translucent, stirring frequently to prevent burning.
- Pour in white wine to deglaze the pan, scraping up any browned bits from the bottom. Allow the wine to simmer for about 2-3 minutes or until it reduces by half.
- Add the chicken broth to the skillet and bring the mixture to a gentle simmer. Crumble in the Boursin cheese and whisk continuously until it melts completely and the sauce is smooth and creamy.
- Stir in the fresh baby spinach and cook for about 1-2 minutes or until just wilted. The spinach will add color and nutrients to the dish.
- Return the cooked chicken breasts to the skillet, spooning the creamy sauce over the top. Let it simmer for an additional 2-3 minutes to ensure the chicken is heated through.
- Serve with mashed potatoes, rice, or pasta to soak up the delicious sauce. Enjoy!
HI Kim! This recipe deserves a 10+. It is amazingly delicious, the sauce is incredible and so easy to make. Next time I cook it, I will double the sauce because it would be fabulous over anything; pork chops, cauliflower, mashed potatoes… My husband raved about this Boursin Chicken and I agreed!!! Thank you so much, Wendy in FLorida
So glad you enjoyed it, Wendy! And yes, I absolutely LOVE this sauce, too!
Good morning, I used to get all your yummy, delicious recipes sent to me every day. Then the emails stopped coming. Can you please add me to your email list? I really miss them….. Thank you. Please let me know why this happened. have a blessed day. Kim S.
Hi, Kim!
It’s possible they are now going to your spam folder. That happened to me randomly (not with this site but with another). I had been getting emails faithfully for months. Then nothing. Checked my junk folder, and there they were!
I’ve sent this recipe to your email, though, which should “jumpstart” the process if the emails really did stop coming. 🙂
What could I use as a substitution for the white wine?
Hi, Jill!
Either apple cider vinegar or white wine vinegar should work, though you’ll want to dilute them with water first. I’ve used white wine vinegar before, and I always mix it 50/50 with water. I’ve never used the apple cider vinegar, though, so I’m not 100% sure what the dilution ratio would be for it. I’d think it would be the same 50/50, though.