This creamy baked Boursin Chicken recipe is an easy a crowd-pleaser. With minimal ingredients and the one dish clean-up, it’s a surefire dinnertime success!
Baked in a glass casserole dish or your favorite cast iron pan, this incredibly easy Boursin chicken is on the table in just 30 minutes! You can whip up fresh Boursin cheese or use pre-made, either way it’s delicious.
When it comes to easy weeknight meals, chicken is a go-to protein. It’s lean, clean, wholesome, and always a crowd-pleaser. Using this classic Baked Chicken method seals in all the juices.
This Boursin chicken recipe is no exception. Homemade Boursin Cheese because it’s so fresh and decadent, but this recipe is just as amazing with store-bought! It makes a rich, creamy garlic cream sauce you can’t resist!
The best part about Boursin recipes is that you can use leftovers to make Boursin Stuffed Mushrooms!
Why You’ll Love this Recipe
Ingredients and Substitutions
- Boneless, Skinless Chicken Breasts – Choose chicken breasts of the same size and thickness to ensure even baking. While the recipe suggests four chicken breasts, three large are depicted. You can substitute chicken tenders to reduce bake time.
- Olive Oil – Extra virgin olive oil adds amazing flavor, but any oil will work, including canola or vegetable oil in a pinch.
- Salt – Thick flakes of fresh ground sea salt from a grinder add great texture and flavor, but you can substitute kosher salt.
- Black Pepper – Thick flakes of fresh ground black pepper from a grinder are preferred, but you can use ground black pepper, if needed.
- Boursin Cheese – Make your own Homemade Boursin Cheese or use store-bought.
- Milk – Any kind of milk you have on hand will work, the heavier the milk, the creamier the sauce will be.
- Fresh Chives – Chopped fresh chives add a delicious touch of flavor and color.
Variations
- Garlic and herb Boursin is the most common, but shallots and chives is also amazing. Use your favorite.
- Add roasted tomatoes, spinach or mushrooms to the sauce.
- Boursin Stuffed Chicken Breast – Instead of adding it on top, stuff the chicken breast with Boursin (and skip the stovetop instructions).
How to Make Boursin Chicken in Just Three Easy Steps
- Prep Chicken – Preheat oven. In a baking dish or cast iron pan, brush chicken with olive oil and seasoning, adding a dollop of Boursin on top of each chicken breast.
- Bake – Bake chicken until internal temperature reaches 165°F.
- Make the Cream Sauce – Next, remove from oven and transfer to stovetop in an oven safe skillet/pan over medium low heat. Add milk and stir or whisk into a cheese sauce around chicken. Finally, coat chicken with cheese and remove from heat. Garnish.
Make More (or Less!)
Scaling up, down or substituting? You’ll love this printable Measurement Conversion Chart!
Tips
- Cast iron goes from oven to range top making it a one-dish dinner.
- Use a meat tenderizer to pound the chicken, It will help it cook evenly make the size more consistent and tender.
- For the juiciest chicken, allow chicken breasts to rest 5-10 minutes before slicing and serving. It seals in the juices.
Free Printable Meat Temperature Chart
Get the free printable Meat Temperature Chart to ensure your chicken is cooked properly based on the cooking method and meat you select.
Serving Suggestions
Boursin Pasta – Toss or serve on a bed of pasta.
Sandwiches – Slice chicken and serving on pita or baguette.
Serve with Blistered Tomatoes
Chicken Wrap – Slice and serve in a chicken wrap, just add fresh greens.
Side Dishes to Serve it with
Frequently Asked Questions
Boursin is a flavored cream cheese, traditionally made from cow’s milk. With added fresh herbs, it was developed in France in the 1950s and endures to this day, beloved for its creamy, fresh characteristics.
It’s a flavored cream cheese filled with all kinds of tasty herbs. Boursin Cheese is soft, a little crumbly, and spreadable.
Make Ahead
You can prep this dish ahead of time, wrap tightly, and store in the refrigerator for up to 24 hours before baking.
How to Store
- At Room Temperature – Chicken can be left out while serving, but no longer than two hours.
- Refrigerate – This chicken dish can be stored covered in the refrigerator for 3-5 days.
- Freeze – Allow chicken to cool. Place whole chicken, chopped chicken, or shredded chicken in bags or containers. You can keep chicken frozen for up to three months.
To Defrost from Frozen
To defrost frozen Boursin chicken, let it thaw in the refrigerator and then reheat in oven or skillet. To keep chicken moist, let simmer in a covered skillet or covered pan in the oven with a few tablespoons of chicken stock.
Dietary Considerations
- Gluten Free
- Nut Free
- Keto Boursin Chicken Recipe
More Chicken Recipes
Boursin Chicken
Ingredients
- 4 boneless, skinless chicken breasts
- 3 tablespoons extra virgin olive oil
- ⅛ teaspoon sea salt thick flakes of fresh ground salt preferred
- ¼ teaspoon fresh ground black pepper thick flakes of fresh ground black pepper preferred
- 1 cup boursin cheese homemade, or 5.2 ounce container of Boursin
- ¼ cup milk any kind you have on hand
- ⅛ cup fresh chives chopped
Instructions
- Preheat oven to 400°F.
- In a baking dish or cast iron, brush both sides of chicken with olive oil and season with salt and pepper. Add ¼ cup dollop of Boursin on top of each chicken breast.
- Bake 25 minutes or until internal temperature of each breast reaches 165°F.
- Remove from oven and transfer to stovetop in an oven safe skillet/pan over medium low heat. Add milk and scrape melted boursin from chicken. Stir or whisk around chicken until combined. Coat chicken with cheese and remove from heat.
- Garnish with chives. Allow to rest 5-10 minutes before serving.
Julie’s Tips
Tips
- Use cast iron to go from oven to range.
- Use a meat tenderizer to pound the chicken to make it tender and help it cook more evenly.
- Allow chicken breasts to rest 5-10 minutes before slicing and serving to seal in the juices.
Video
Estimated nutrition information is provided as a courtesy and is not guaranteed.
Can you use heavy cream instead of milk?
Hi Shawna,
I haven’t tested it, but I don’t know why not! Sounds delicious – be sure to report back!
Enjoy,
Julie