There's something so satisfying about a one-pan dinner that feels fancy but isn’t complicated at all. This Creamy Boursin Chicken Skillet Recipe is that kind of meal—rich, flavorful, and comforting, with a silky cheese sauce that melts right into the chicken. It’s perfect for a weeknight dinner yet impressive enough to serve to company.

A skillet with two layers of golden-brown cooked chicken pieces covered with a creamy light brown sauce that has visible onion slices mixed in. One chicken piece is being lifted by a wooden spatula held by a woman's hand on the right side of the image. The sauce has a smooth texture with small flecks of herbs scattered on and around the chicken, giving a fresh look. The skillet's black edge contrasts with the creamy sauce inside. The background is a white marbled texture with a light green and white striped cloth underneath the skillet. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Boursin Chicken Skillet Recipe
Top Tip
How to Serve Creamy Boursin Chicken Skillet Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Creamy Boursin Chicken Skillet Recipe

Why You'll Love This Recipe

I’m genuinely excited every time I make this creamy, dreamy skillet chicken. The combination of richly seasoned chicken and Boursin cheese sauce hits all the right notes without a ton of fuss. Plus, it literally cooks in one pan—bonus for easy cleanup!

Simple Ingredients: You don’t need a pantry full of exotic items to pull this off, yet it tastes gourmet.
Fast Cooking: From stove to table in under 30 minutes—perfect for busy nights.
Rich, Creamy Flavor: Boursin’s herbed cheese melts into a sauce that’s both decadent and fresh thanks to garlic and shallots.
Versatile Dish: Serve it over pasta, alongside roasted veggies, or just with crusty bread to soak up the sauce.

Ingredients & Why They Work

Each ingredient in this recipe plays a role in building layers of flavor. The spices bring warmth and depth to the chicken, while the Boursin cheese adds that unique creamy tang and herbaceous kick that you just can’t replicate with plain cream cheese.

Flat lay of four boneless skinless chicken breasts with smooth pale pink skin, a small white ceramic bowl of extra virgin olive oil with a golden green hue, a small white ceramic bowl of bright red paprika powder, a small white ceramic bowl of off-white garlic powder, a small white ceramic bowl of dark black peppercorns, a small white ceramic bowl of pale beige onion powder, a small white ceramic bowl of unsalted butter with a creamy yellow color, one medium shallot with smooth light purple skin and white flesh, three cloves of garlic with white papery skins, a small white ceramic bowl of clear white wine, a small white ceramic bowl of light golden low sodium chicken broth, a wheel of creamy white Boursin cheese with herbs visible within, and a few sprigs of fresh bright green parsley placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Boneless Skinless Chicken Breasts: Easy to cook evenly and soak up flavors; I recommend pounding them slightly for uniform thickness.
Extra Virgin Olive Oil: For a subtle fruitiness and perfect searing that prevents sticking.
Paprika, Garlic Powder, Onion Powder, Black Pepper: These spices create a well-rounded, aromatic chicken crust.
Unsalted Butter: Adds richness and helps caramelize the shallots to sweet perfection.
Shallot: Its mild onion flavor elevates the sauce without overpowering it.
Garlic: A must for that fragrant boost that makes everything taste homemade.
White Wine or Chicken Broth: Either works for deglazing—the wine adds a little brightness, but broth keeps it cozy and alcohol-free.
Low Sodium Chicken Broth: Keeps the sauce flavorful yet balanced.
Boursin Cheese: The star ingredient—herbed, creamy, and melts beautifully into the sauce.
Fresh Parsley: Provides a fresh pop of color and herbal brightness at the end.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I often like to tweak this creamy Boursin chicken skillet recipe depending on what’s in my fridge or the season. It’s such a flexible dish—I like to encourage you to make it your own!

Variation: Sometimes I swap the chicken breasts for thighs when I want juicier meat—it works beautifully and adds some extra flavor.
Make it Low-Carb: Skip the pasta and serve with cauliflower rice or sautéed greens for a lighter meal.
Extra Veggies: Toss in baby spinach or roasted mushrooms in the skillet towards the end for more color and nutrients.
Wine-Free Version: Use all chicken broth if you’re avoiding alcohol—you won’t lose out on taste.

Step-by-Step: How I Make Creamy Boursin Chicken Skillet Recipe

A white plate holds three main parts: on the left, one thick chicken slice covered in light brown sauce with small green herb pieces, its surface browned and a bit crispy; next to it, on the top right, bright red roasted cherry tomatoes with shiny, soft skins grouped closely; on the bottom right, white mashed potatoes swirled with little pools of melted yellow butter and sprinkled with black pepper and small green herb bits. The plate sits on a wooden board atop a white marbled surface, with a striped cloth and some fresh green herbs scattered around. A black pan with more chicken and the same brown sauce is in the top right corner, and a small white bowl with chopped green herbs is partially shown on the top left. Photo taken with an iphone --ar 2:3 --v 7

Step 1: Season and Prep the Chicken

First, pat your chicken breasts dry with paper towels—this helps them brown nicely instead of steaming in the pan. Toss them in olive oil and coat generously with paprika, garlic powder, onion powder, and a little black pepper. I like to rub the spices in with my hands to make sure every inch is flavored.

Step 2: Sear the Chicken to Golden Perfection

Heat a splash of olive oil in a large skillet over medium-high heat. Once it's shimmering, add the chicken and cook undisturbed for about 3-4 minutes per side, until golden brown. If your chicken is thick, it might need a couple more minutes. I find adding a tablespoon of water to deglaze and loosen those tasty browned bits as needed helps build flavor for the sauce.

Step 3: Build Your Flavor Base with Shallots and Garlic

Turn the heat to medium, add butter and melt it, then toss in thinly sliced shallots. Cook them gently until soft and fragrant—about 2-3 minutes. Add minced garlic next and cook just until you can smell that wonderful aroma, about a minute more. This step wakes up the sauce beautifully.

Step 4: Make the Cream Sauce

Pour in white wine (or broth) and scrape the bottom of the pan to lift those brown bits—it’s pure gold for flavor here! Add chicken broth, then the entire package of Boursin cheese. Stir until it melts into a smooth, creamy sauce. Let it gently simmer so it thickens slightly. Finish with fresh parsley stirred in for a burst of freshness.

Step 5: Nestle Chicken Back and Serve

Place the chicken back into the skillet, spoon sauce over each piece, and allow everything to meld for another couple of minutes on low heat. Serve this right away—trust me, that sauce is best enjoyed warm and luscious. I love adding a little extra chopped parsley or even some shaved parmesan on top.

Top Tip

After making this dish many times, I learned a few things that really helped me perfect it and avoid common missteps. These little pointers will boost your confidence and the final flavor.

Pat Dry Chicken First: Washing off excess moisture is key to getting that golden sear—don’t skip this step!
Don’t Overcook the Chicken: I pull mine off just shy of 165°F because it will continue cooking resting in the pan with the sauce, keeping it juicy.
Deglaze Well: Scraping those browned bits after searing is what transforms the sauce from good to unforgettable.
Use Fresh Parsley at the End: It brightens and lightens the rich sauce just beautifully—try not to skip it!

How to Serve Creamy Boursin Chicken Skillet Recipe

Creamy Boursin Chicken - Serving Suggestion

Garnishes

I love topping this dish with freshly chopped parsley for color and brightness. If I’m feeling indulgent, a sprinkle of finely grated parmesan or fresh chives adds just the right touch. A little lemon zest or a squeeze of lemon juice also works wonders to cut through the richness and bring a lively contrast.

Side Dishes

My favorite sides for this creamy Boursin chicken skillet recipe are silky mashed potatoes or buttered pasta, which soak up the sauce perfectly. Roasted asparagus or broccoli give a nice crisp texture and balance the meal well. Sometimes I make some oven-roasted cherry tomatoes, which add a sweet, juicy pop that pairs beautifully.

Creative Ways to Present

For special dinners, I’ve carefully sliced the chicken and fanned it on a platter, drizzling the sauce all over and garnishing with an herb bouquet. Serving it over a bed of creamy polenta or wild rice also ups the fancy factor and makes the meal feel extra special.

Make Ahead and Storage

Storing Leftovers

I usually transfer leftovers into an airtight container and refrigerate for up to 3 days. The chicken stays tender, and the sauce thickens nicely. Before reheating, I recommend loosening the sauce with a splash of chicken broth or water so it’s not too thick.

Freezing

I’ve frozen this dish successfully too—just cool it completely, then freeze in a sealed container. It’s best eaten within 2 months. When thawing, do it overnight in the fridge to maintain texture and flavor.

Reheating

Reheat gently on the stovetop over low heat, stirring occasionally. Add a splash of broth or water if needed to keep the sauce creamy and smooth. Avoid microwaving if you can—it tends to overcook the chicken and alter the sauce texture.

Frequently Asked Questions:

Can I use different cheese instead of Boursin?

You can try substituting with cream cheese mixed with herbs or a soft goat cheese, but keep in mind Boursin has a unique herby, garlic flavor that really defines the sauce. So results will vary!

What if I don’t have white wine?

No worries! You can replace white wine with an equal amount of chicken broth. The flavor will still be rich and delicious, just without the subtle wine brightness.

How do I know when the chicken is cooked perfectly?

Aim for an internal temperature just under 165°F (around 160°F) when you take the chicken off the heat, as it will keep cooking slightly in the sauce. This helps it stay juicy and tender rather than drying out.

Can I make this recipe dairy-free or keto-friendly?

To keep it keto-friendly, this recipe already fits well thanks to the Boursin cheese and chicken. For dairy-free options, you’d need to substitute Boursin with a dairy-free creamy cheese alternative, but note that the flavor and texture will change quite a bit.

Final Thoughts

This Creamy Boursin Chicken Skillet Recipe has become my go-to for when I want something that tastes special without a mountain of work. It’s rich and comforting but still light enough to enjoy any night of the week. I hope you’ll love making it as much as I do—there’s something deeply satisfying about that first silky bite paired with perfectly seared chicken. So next time you want an easy but elegant meal, give this recipe a try and let me know how it turns out!