Tasty One-Pan Boursin Chicken

Featured in: Main Dishes

This half-hour chicken recipe mixes seared chicken with a decadent sauce from Boursin cheese, white wine, and fresh herbs. Everything cooks in one pan for quick cleanup.

Twistytaste.com
Updated on Tue, 22 Apr 2025 17:39:35 GMT
A skillet with four pieces of browned chicken in a creamy sauce, garnished with herbs. Pin it
A skillet with four pieces of browned chicken in a creamy sauce, garnished with herbs. | twistytaste.com

Want to know about my go-to One-Pan Boursin Chicken? I'm crazy about how this meal turns basic stuff into something that feels fancy in just half an hour. That smooth Boursin sauce is honestly like kitchen magic and goes well with tons of different meats.

Dinner Enchantment

What's really cool about this dish is how fancy it tastes while being dead simple to make. The whole thing happens in a single pan so there's way less washing up afterward and man that sauce! It's just right for when you're craving something special but don't have forever to spend cooking.

What You'll Need

  • Avocado Oil: Good for high heat cooking when you're browning the chicken.
  • Thin-Cut Chicken Breasts: Cooks more evenly and stays tender.
  • Mustard Powder: Gives a nice background flavor kick.
  • Garlic Powder: Makes the chicken taste more savory.
  • Oregano and Dried Parsley: Adds herby notes for better taste.
  • Salt and Pepper: Add to your liking but remember the sauce has salt too.
  • Butter: Makes everything richer and creamier.
  • Shallot and Garlic: The flavor foundation for your sauce.
  • Dry White Wine: Brings tang and richness or just use chicken broth if you prefer.
  • Chicken Broth: Mixes with cheese for a smooth velvety sauce.
  • Grated Parmesan Cheese: Adds savory depth and thickens things up.
  • Half and Half: Makes a creamy base or switch to heavy cream if you want it richer.
  • Boursin Cheese: The star ingredient that makes this dish special.
  • Fresh Thyme: Adds that final touch of flavor and looks pretty too.

Cooking Time

Get Your Chicken Ready
Sprinkle thin-cut chicken breasts with salt, pepper, mustard powder, garlic powder, oregano, and dried parsley. Warm up some oil in a non-stick pan over medium-high heat, then cook the chicken until done, about 3-5 minutes on each side. Take it out and set aside.
Cook Your Flavor Base
Using that same pan, drop in some butter and cook your chopped shallots and garlic until they're soft and clear, should take about 3 minutes.
Clean the Pan with Wine
Pour in your white wine and scrape all those tasty brown bits from the bottom. Let it bubble away until half of it's gone, roughly 3 minutes.
Whip Up Your Sauce
Pour in chicken broth and add the Boursin cheese, stirring until it melts and gets thicker. Mix in your Parmesan, half and half, fresh thyme, and dried parsley. Let it gently bubble for 5 minutes.
Finish and Plate Up
Put the chicken back in, coat it with sauce, and warm it through. Serve with whatever sides you love.

Storage Smarts

This chicken is awesome for planning ahead! It stays good in your fridge for 3-4 days and you can even stick it in the freezer for up to 3 months. When you warm it back up just add a little chicken broth to keep the sauce nice and creamy.

Tasty Twists

I always play around with this dish! Swap chicken for steak or salmon or throw in some spinach right at the end. Try different Boursin flavors for completely new meals and chicken thighs work really well in this too.

Insider Secrets

Take your Boursin out of the fridge early so it's not cold when you use it makes the sauce way smoother. Always grate Parmesan yourself it tastes so much better! And make sure those chicken breasts are pounded to even thickness they'll cook much more evenly that way.

Serving Ideas

This sauce is incredible on top of mashed potatoes or rice they soak up all that amazing creaminess. If I want something lighter I'll go with roasted veggies and when I'm feeling like treating myself it's awesome with pasta!

Four chicken breasts cooked in a creamy sauce garnished with herbs are displayed in a skillet. Pin it
Four chicken breasts cooked in a creamy sauce garnished with herbs are displayed in a skillet. | twistytaste.com

Frequently Asked Questions

→ What can I substitute for Boursin cheese?

No Boursin? Try mixing soft cream cheese with herbs and minced garlic. Combine 4 ounces of room temperature cream cheese with 1/2 teaspoon each of garlic powder and dried herbs, plus a little salt.

→ What type of white wine works best?

Go for something dry like Sauvignon Blanc or Pinot Grigio that you'd happily drink. Don't want alcohol? Just use extra chicken broth with a splash of white wine vinegar instead.

→ Can I make this ahead of time?

It's tastiest when fresh, but you can make the sauce earlier and warm it up gently. Cook your chicken right before eating for the best taste. You might need to add a bit more cream or broth when warming up the sauce.

→ What sides go well with this dish?

This creamy sauce goes great with mashed potatoes, rice, or noodles. Throw in some roasted veggies or a green salad to round out your meal. Feel free to drizzle the sauce over your sides too.

→ Why use thin-cut chicken breasts?

Thin chicken breasts cook fast and stay juicy throughout. Got regular thick breasts? Just slice them in half or pound them flat for even cooking.

Conclusion

This single-pan Boursin chicken dish gives you a fast and fancy dinner option. With its rich, herb-filled sauce and nicely browned chicken, it's a wonderful meal that's ready in only 30 minutes.

Cheesy Pan Chicken

A classy chicken meal with a smooth Boursin cheese sauce that's a breeze to make in just one pan. The versatile sauce tastes amazing with beef or seafood too.

Prep Time
10 Minutes
Cook Time
20 Minutes
Total Time
30 Minutes

Category: Main Dishes

Difficulty: Intermediate

Cuisine: American

Yield: 4 Servings (4 servings)

Dietary: Low-Carb, Gluten-Free

Ingredients

01 One tablespoon of avocado oil.
02 Four thin-cut chicken breasts without skin or bones.
03 Half teaspoon of mustard powder.
04 Half teaspoon of powdered garlic.
05 Half teaspoon of oregano (dried).
06 Half teaspoon of dried parsley.
07 Half teaspoon of salt (split in two parts).
08 Ground black pepper as needed.
09 Two tablespoons of butter.
10 One small chopped shallot.
11 One minced clove of garlic.
12 Quarter cup of dry white wine.
13 One cup of chicken stock.
14 One package (5.2 oz) of soft Boursin cheese.
15 Half cup of half and half.
16 Third cup of fresh grated Parmesan.
17 Two fresh sprigs of thyme.
18 Two teaspoons of dried parsley.

Instructions

Step 01

Mix your spices and coat chicken with pepper, salt, oregano, mustard powder, garlic powder and parsley.

Step 02

Pour oil into your big non-stick pan on medium-high. Brown the chicken about 3-5 minutes each side until done. Set aside on a plate.

Step 03

Drop butter into the same pan. Cook the shallots and garlic until they turn clear, roughly 3 minutes. Pour in wine and scrape all the tasty bits from the bottom. Let it bubble until half gone.

Step 04

Pour in your broth and add the Boursin. Stir until the cheese melts and everything gets thicker. Mix in the Parmesan, half and half, thyme sprigs, and parsley. Let it simmer for 5 minutes.

Step 05

Put the chicken back in the pan and warm it up in the sauce. Taste and add more seasonings if you want.

Notes

  1. You can pour this tasty sauce over beef or seafood too.
  2. Pick a white wine you'd like to drink with your meal.

Tools You'll Need

  • Big non-stick frying pan.
  • Cutting board with knife.
  • Working stovetop.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy products.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 584
  • Total Fat: 39 g
  • Total Carbohydrate: 11 g
  • Protein: 41 g