4-Ingredient Boursin Chicken

About This Recipe

I’ve been making this 4-ingredient Boursin Chicken on repeat lately because it’s so dang easy and always a hit with my family. The pan-seared chicken cutlets and creamy, herby gravy tastes like something you’d get at a restaurant—especially served over mashed potatoes!

Ingredients

Here are the ingredients you need to make this easy weeknight dinner:

Ingredient Notes

• Chicken breast cutlets – I find chicken cutlets (also labeled as “thin sliced chicken breasts) in the meat section at Walmart or my local grocery store, however, you can make your own easily. Slice chicken breasts lengthwise in half, so they are about 1/2- to 3/4-inch thick. If they are an uneven thickness, I’d suggest pounding them out so they are even. You’ll need approximately 1 pound per batch at least.
• Chicken broth: I used regular chicken broth, not low sodium, and thought the taste was just right. But you could certainly start with low sodium and adjust the seasoning at the end.
• Boursin Fine Herbs & Garlic cheese: It’s very important to look for this 5.3 ounce package version and to NOT use the crumbles (which have potato starch in them). We tested with the crumbles and the gravy did not work!
• Fresh parsley: This adds a much needed color pop right at the end. Sub: minced fresh chives.

Testing Notes & Tips from Rachel’s Kitchen

• Just so you don’t miss this: It’s imperative to buy this 5.3 ounce package version and to NOT use the Boursin crumbles (which have potato starch and some other additional ingredients in them in them). We tested with the crumbles and the gravy did not work! A reader did mention that the Garlic and Herbs Alouette brand of soft cheese worked for her and was a little cheaper.
• Use a large cast iron or non-stick pan (10 inches or more) so you have room for four chicken cutlets.
• Warning: Sometimes the oil can splatter, so have a lid handy to guard yourself. Also turn down the heat a little or move the pan off the heat for a moment, if it starts to splatter.
• If you want to double the chicken amount, you’ll have to saute it in two batches. I’d suggest wiping out the pan a bit between batches to prevent burning. But the sauce can be doubled in the pan.
• I LOVE the gravy that you’ll make for this recipe. Feel free to double it to serve over mashed potatoes or just to have extra for the chicken.
• If you want to add more protein to the gravy, try using chicken bone broth.
• I love to serve this with Boursin mashed potatoes!
• This recipe is not freezer-friendly. It’s for sure best to eat it right away, before the gravy gets too thick.

How to Make Boursin Chicken

Pat the chicken cutlets* dry and season lightly with salt and pepper on all sides.

Heat the oil in a large skillet over medium-high heat until shimmery. Cook the chicken for about 5-6 minutes per side or until cooked through (160-165°F internally or no more pink inside). If the oil splatters or chicken is cooking too fast on the outside, turn down the heat as needed. When done, transfer the chicken to a plate and set aside.

Add the chicken broth and crumbled Boursin cheese to the skillet. Whisk until smooth, scraping up the brown bits from the bottom to add flavor. Turn down the heat to medium-low and gently simmer the sauce for 3-5 minutes. Stir in the chopped parsley.

Turn the heat to low. Add the chicken and any plate juices back into the skillet, spoon the sauce over it, and let it warm through for a couple of minutes. If the sauce gets too thick, whisk in another splash of chicken broth. Taste and adjust seasoning, as needed, and serve warm immediately.

What to Serve with Boursin Chicken Cutlets

• Healthy Mashed Potatoes, Instant Pot Mashed Potatoes, or Boursin Mashed Potatoes – mashed potatoes of some kind are a must!
• Garlicky Skillet Green Beans
• Oven Roasted Broccoli
• Autumn Chopped Salad – This would be fantastic to prep ahead and serve when company comes over.
• 

Recipe FAQs

4-Ingredient Boursin Chicken

Boursin Chicken is pure comfort food, comes together in just 25 minutes, and only requires 4 main ingredients. The pan-seared chicken cutlets and creamy, herby gravy tastes like something you'd get at a restaurant—especially served over mashed potatoes!

5 from 3 votes

Yield: 4 servings

Prep Time:5 minutes mins

Cook Time:20 minutes mins

Total Time:25 minutes mins

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Ingredients

 

1x2x3x

• ▢ 4 chicken breast cutlets, aka thinly sliced chicken breasts (about 1 pound per batch; see Cooking Notes for how to cut your own)
• ▢ Salt and pepper
• ▢ 1 tablespoon avocado oil or olive oil (just enough to coat bottom of pan; 1-2 tablespoons per batch)
• ▢ 3/4 cup chicken broth (plus more as needed)
• ▢ 1 package Boursin Fine Herbs & Garlic cheese, softened (package is usually 5.3 ounces; do NOT use the Boursin crumbles!)
• ▢ 1/4 cup minced fresh parsley for serving (sub: minced fresh chives)

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Instructions

 

1. Prep Chicken: Pat the thinly sliced chicken cutlets dry and season lightly with salt and pepper on all sides.
2. Cook Chicken: Heat the oil in a large skillet over medium-high heat until shimmery. Cook the chicken for about 5-6 minutes per side or until cooked through (160-165°F internally or no more pink inside). If the oil splatters or chicken is cooking too fast on the outside, turn down the heat and cover with a lid as needed. When done, transfer the chicken to a plate and set aside.
3. Make Gravy: Add the chicken broth and Boursin cheese (break it up into crumbles) to the skillet. Whisk until smooth, scraping up the brown bits from the bottom to add flavor. Turn down the heat to medium-low and gently simmer the sauce for 3-5 minutes. Stir in the chopped parsley.
4. Finish & Serve: Turn the heat to low. Add the chicken and any plate juices back into the skillet, spoon the sauce over it, and let it warm through for a couple of minutes. If the sauce gets too thick, whisk in another splash of chicken broth. Taste and adjust seasoning, as needed, and serve warm immediately.

Notes/Tips

• Chicken Cutlets: I find chicken cutlets (often labeled as “thinly sliced chicken breasts”) in the meat section at Walmart or my local grocery store, however you can make your own easily. Slice chicken breasts lengthwise in half, so they are about 1/2- to 3/4-inch thick. If they are an uneven thickness, I’d suggest pounding them out so they are even.
• Boursin Cheese: It’s imperative to buy this 5.3 ounce package version and to NOT use the Boursin crumbles (which have potato starch and some other additional ingredients in them in them). We tested with the crumbles and the gravy did not work! A reader did mention that the Garlic and Herbs Alouette brand of soft cheese worked for her and was a little cheaper.
• Chicken broth: I used regular chicken broth, not low sodium, and thought the taste was just right. But you could certainly start with low sodium and adjust the seasoning at the end.
• Warning: Sometimes the oil can splatter, so have a lid handy to guard yourself. Also turn down the heat a little or move the pan off the heat for a moment, if it starts to splatter.
• I LOVE the gravy on this recipe. Feel free to double it to serve over mashed potatoes or just to have extra for the chicken.
• If you want to double the chicken amount, you’ll have to saute it in two batches. I’d suggest wiping out the pan a bit between batches to prevent burning. But the sauce can be doubled in the pan.
• Use a large cast iron or non-stick pan (10 inches or more) so you have room for four chicken cutlets.
• If you want to add more protein to the gravy, try using chicken bone broth.
• I love to serve this with Boursin mashed potatoes!
• This recipe is not freezer-friendly. It’s for sure best to eat it right away, before the gravy gets too thick.

Nutrition

Serving: 1 cutlet | Calories: 381 kcal (19%) | Carbohydrates: 2 g (1%) | Protein: 39 g (78%) | Fat: 23 g (35%) | Cholesterol: 148 mg (49%) | Sodium: 592 mg (26%) | Fiber: 0.1 g | Sugar: 1 g (1%)

If you make this, please leave a review and rating letting us know how you liked this recipe!

Author: Rachel Tiemeyer

Photos and video by Whitney Reist of Sweet Cayenne.