One-Pan Boursin Chicken is a cozy weeknight meal that tastes like a small celebration. This recipe keeps things simple: juicy chicken, creamy Boursin cheese, garlic, and a little golden roasting — all in one pan. If you want a comfort meal that cleans up fast and still feels special, this is for you. For a great side suggestion to pair with the dish, see this idea for the best side dish for chicken pot pie.
Why Make This Recipe
- Quick & Easy: One pan, about 30–40 minutes start to finish.
- Family Favorite: Mild, creamy flavors that kids and adults love.
- Budget-Friendly: Uses basic pantry ingredients with a flavorful twist.
- Minimal Cleanup: Less time washing dishes, more time around the table.
This dish stands out because the Boursin cheese melts into a silky sauce that clings to the chicken. The garlic and herbs add warmth and aroma that fills the kitchen. It’s the kind of meal that makes people sigh with relief and take seconds — a real comfort-food hug that’s simple to pull off.
Ingredients
For the chicken
- 4 boneless, skinless chicken breasts (about 1 to 1.25 lbs total)
- Salt and black pepper, to taste
- 1 tablespoon olive oil
For the sauce
- 5 oz Boursin cheese (garlic & herb variety)
- 1/2 cup chicken broth (low-sodium if preferred)
- 1/2 cup heavy cream or half-and-half
- 2 cloves garlic, minced (about 1 teaspoon)
- 1 teaspoon dried thyme or 1 tablespoon fresh, chopped
- 1 tablespoon butter (unsalted is fine)
Optional garnish
- Fresh parsley, chopped
- Lemon wedges
If you like a fruity glaze on chicken, try a simple cranberry marinade for chicken before cooking — it gives a bright, tangy contrast to the creamy sauce.
How to Make One-Pan Boursin Chicken
- Preheat the oven to 375°F (190°C). Pat the chicken dry and season both sides with salt and pepper.
- Tip: Dry chicken browns better and helps the sauce stick.
- Heat an oven-safe skillet over medium-high and add the olive oil. Sear the chicken 2–3 minutes per side until golden brown. Transfer the chicken to a plate.
- Why: Searing locks in juices and builds flavor through browning.
- Lower the heat to medium, add the butter, then sauté the minced garlic until fragrant (about 30 seconds). Pour in the chicken broth and scrape any browned bits from the pan.
- Tip: Those browned bits add savory depth to the sauce.
- Stir in the heavy cream and thyme, then add the Boursin cheese by spoonfuls. Stir until the cheese melts into a smooth sauce. Season to taste.
- Why: Adding cheese in pieces helps it melt evenly without clumping.
- Return the seared chicken to the skillet, spoon some sauce over each piece, then transfer the whole pan to the oven. Bake 12–15 minutes, until the chicken reaches 165°F (74°C).
- Tip: Use a meat thermometer for best results and avoid overcooking.
- Remove from oven and let rest 5 minutes. Spoon extra sauce on top and sprinkle with chopped parsley and a squeeze of lemon if you like.
- Why: Resting keeps the chicken juicy and lets the sauce thicken slightly.
How to Serve One-Pan Boursin Chicken
- Serve over buttered egg noodles or mashed potatoes so the sauce soaks in.
- Plate on a bed of steamed green beans or sautéed spinach and garnish with parsley and lemon. You might also pair it with a lightly dressed salad or try a tart side like the cranberry marinade for chicken idea for contrast.
- For a warm, family-style feel, bring the skillet to the table and let everyone help themselves.
How to Store One-Pan Boursin Chicken
- Fridge: Cool completely, then store in an airtight container for up to 3 days.
- Freezer: Freeze sauce and cooked chicken separately in freezer-safe containers for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Gently rewarm on the stove over low heat with a splash of chicken broth or milk to loosen the sauce. Microwave in short bursts, stirring between, to keep the sauce smooth.
Tips to Make One-Pan Boursin Chicken
- Don’t skip searing — it makes a big flavor difference.
- Use room-temperature Boursin so it melts faster and more evenly.
- If the sauce seems thin, simmer a few minutes to reduce; if too thick, thin with a little broth.
- Taste and adjust salt at the end, especially if you use salted broth.
Variation (if any)
- Gluten-free: This recipe is naturally gluten-free if you use gluten-free broth. Serve over rice or gluten-free pasta.
- Lighter version: Swap heavy cream for half-and-half and add a splash of lemon to brighten the sauce.
- Vegetarian twist: Replace chicken with thick slices of roasted cauliflower or large portobello caps and roast until tender in the same sauce.
FAQs
Can I use regular cream cheese instead of Boursin?
Yes, you can, but plain cream cheese is thicker and less herby. Stir in extra garlic, herbs, and a pinch of salt to mimic the Boursin flavor.
How do I know when the chicken is cooked through?
Use a meat thermometer — the internal temperature should reach 165°F (74°C). If you don’t have a thermometer, cut into the thickest part; juices should run clear and the meat should be firm.
Can I make this ahead of time for guests?
You can sear the chicken and make the sauce ahead, then assemble and bake just before serving. Keep everything chilled and reheat in the oven for best texture.
Conclusion
One-Pan Boursin Chicken gives you cozy, creamy comfort without a lot of fuss. The garlic-herb Boursin melts into a rich sauce that makes simple chicken taste special, and the single-pan method keeps things warm and homey. If you enjoyed this flavor, you might like trying a pasta twist inspired by viral recipes; see this Boursin Cheese Pasta {Inspired by Tik Tok!} – The Recipe Well for another easy idea. Please leave a comment and a star rating to tell me how it went, and share this on Pinterest or Facebook so friends can try it too. What twist did you try? Let us know below!
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One-Pan Boursin Chicken
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free (if using gluten-free broth)
Description
A cozy weeknight meal featuring juicy chicken, creamy Boursin cheese, and roasted garlic, all made in one pan for minimal cleanup.
Ingredients
- 4 boneless, skinless chicken breasts (about 1 to 1.25 lbs total)
- Salt and black pepper, to taste
- 1 tablespoon olive oil
- 5 oz Boursin cheese (garlic & herb variety)
- 1/2 cup chicken broth (low-sodium if preferred)
- 1/2 cup heavy cream or half-and-half
- 2 cloves garlic, minced (about 1 teaspoon)
- 1 teaspoon dried thyme or 1 tablespoon fresh, chopped
- 1 tablespoon butter (unsalted)
- Fresh parsley, chopped (optional garnish)
- Lemon wedges (optional garnish)
Instructions
- Preheat the oven to 375°F (190°C). Pat the chicken dry and season both sides with salt and pepper.
- Heat an oven-safe skillet over medium-high and add the olive oil. Sear the chicken 2–3 minutes per side until golden brown. Transfer the chicken to a plate.
- Lower the heat to medium, add the butter, and sauté the minced garlic until fragrant (about 30 seconds). Pour in the chicken broth and scrape any browned bits from the pan.
- Stir in the heavy cream and thyme, then add the Boursin cheese by spoonfuls. Stir until the cheese melts into a smooth sauce. Season to taste.
- Return the seared chicken to the skillet, spoon some sauce over each piece, then transfer the whole pan to the oven. Bake for 12–15 minutes until the chicken reaches 165°F (74°C).
- Remove from oven and let rest for 5 minutes. Spoon extra sauce on top and sprinkle with chopped parsley and a squeeze of lemon if desired.
Notes
Serve over buttered egg noodles, mashed potatoes, or with a side of steamed green beans. The dish can be made ahead and reheated for serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 40g
- Cholesterol: 120mg