Boursin Chicken
Published March 4, 2024 • Updated March 8, 2026
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I started making this on a random Tuesday when I had a package of Boursin in the fridge and no plan for dinner. That was over a year ago, and now my family requests it by name. The Boursin melts straight into the pan drippings and turns into this rich, creamy sauce without any flour, cornstarch, or extra seasoning. The cheese does all the work.
I slice my chicken breasts into thin cutlets (about 1/2 inch thick) so they cook evenly and fast. Sear them golden on both sides, pull them out, and build the sauce in the same skillet. One pot. That’s it. The whole thing takes me about 25 minutes from cutting board to plate.
What is Boursin cheese?
Boursin is a soft, creamy French cheese that comes pre-seasoned with herbs and aromatics. I keep it stocked because it melts into a silky sauce base without needing a roux or any thickener. The Garlic and Fine Herbs flavor is my go-to, but I also love the Shallot and Chive when I want something a little more savory. One thing I learned early: don’t let the sauce come to a rolling boil once the cheese is in, or it can separate and turn grainy. Keep it at a gentle simmer and stir steadily.
Why this works for keto
I built this as a keto dinner from the start. No flour dredge on the chicken, no starch in the sauce. The Boursin itself has about 1g carb per ounce, and the rest of the ingredients are clean. If you want to rotate a few low carb skillet meals through the week, my creamy pesto chicken and Tuscan chicken pasta pair well alongside this one.
What makes this different
- The Boursin melts into the sauce and infuses it immediately. I don’t need to add garlic, herbs, or cream cheese separately. The cheese handles all of that in one step.
- Boursin comes in multiple flavors (Garlic and Fine Herbs, Shallot and Chive, Caramelized Onion) so I can change the profile of the dish without changing the method.
- One skillet, no extra pots. I sear the chicken, build the sauce, and simmer everything in the same pan. Cleanup takes about 3 minutes.
For more keto skillet dinners, try my skillet lasagna, chicken casserole, or creamy garlic paprika shrimp.
How to make boursin chicken
I pull my Boursin out of the fridge about 30 minutes before I start cooking. Room temperature cheese melts smoother and blends into the sauce without any lumps. I slice the chicken breasts in half lengthwise, then pound them to about 1/2 inch thick so they cook evenly in 5-6 minutes per side. The key is getting a solid golden sear before removing the chicken, because those fond bits in the skillet are what give the sauce its depth. I build the sauce right on top of that flavor, stir in the Boursin until silky, and return the chicken to simmer for just a couple of minutes.
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Ingredients
2 large skinless, boneless chicken breasts -
1 teaspoon salt
-
1 teaspoon garlic powder
-
1/2 teaspoon black pepper
-
1/2 teaspoon paprika
-
2 tablespoons avocado oil
-
1 tablespoon butter
-
1/2 medium onion, diced
-
3/4 cup chicken broth
-
1 (5.2oz) package Boursin Cheese
-
2 tablespoons chopped parsley
Step by Step Instructions
Step by Step Instructions
Slice into chicken cutlets
Cut the chicken breast in half lengthwise to get 4 thinner cuts of chicken. Hammer them down to even thickness using a meat hammer, rolling pin or meat tenderizer.
- 2 large skinless, boneless chicken breasts
Season chicken
Season both sides of the chicken with salt, pepper, garlic powder and paprika.
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
Sear chicken cutlets
Add oil and butter to a large skillet and heat to medium-high heat. Add chicken and sear for about 5-6 minutes per side or until cooked through (until it reaches 150°F). Remove and transfer to a plate to set aside.
- 2 tablespoons avocado oil
- 1 tablespoon butter
Caramelize the onion
To the same empty skillet, add diced onion and cook for 5 minutes or until softened and lightly caramelized.
- 1/2 medium onion, diced
Make Boursin sauce
Stir in chicken broth and Boursin cheese. Mix until the sauce is smooth. Let bubble for 5 minutes.
- 3/4 cup chicken broth
- 1 (5.2oz) package Boursin cheese
Simmer with the sauce
Return chicken and any plate juices to the sauce. Let simmer for 1-2 minutes or until internal temperature of the chicken is 155-160°F. Top with chopped parsley.
- 2 tablespoons chopped parsley
Nutrition disclaimer
The nutrition information provided is an estimate and is for informational purposes only. I am a Doctor of Pharmacy (Pharm.D.); however, this content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always consult your physician or other qualified health provider before making any lifestyle changes or beginning a new nutrition program.
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Get My Macros + Recipes →Frequently Asked Questions
Can I bake this instead of cooking on the stovetop?
I've done it both ways. For the oven version, I sear the cutlets on the stovetop first (you still want that golden crust), then transfer to a baking dish, pour the Boursin sauce over, and bake at 375 for about 20-25 minutes. The sauce thickens up a little more in the oven, and I actually prefer that texture for leftovers. I still reach for the skillet most nights because it's faster, but baking works great when I'm making a bigger batch.
Why did my Boursin sauce separate or get grainy?
I've had this happen exactly once, and it was because I let the sauce hit a full boil after adding the cheese. Boursin is a soft cheese, and high heat causes the fats and proteins to split. Now I keep the heat at medium-low and stir constantly while the cheese melts in. If your sauce does break, pull it off the heat immediately, add a splash of cold broth, and whisk hard. It usually comes back together.
Can I substitute the Boursin cheese?
I've swapped in goat cheese when I was out of Boursin and it worked well, just tangier. Cream cheese with a teaspoon of Italian seasoning mixed in gets you close to the herb flavor. Laughing Cow wedges melt nicely too. I'd skip gorgonzola unless your family loves strong blue cheese (mine does not).
What Boursin cheese flavor is best for this recipe?
I reach for Garlic and Fine Herbs most of the time because it gives the sauce the most flavor without any extra work. Shallot and Chive is my second favorite, a little more savory and subtle. I've tried every flavor they make at this point, and those two are the ones I keep coming back to.
Can I use dairy-free Boursin cheese?
I've tested the dairy-free Boursin (they make a plant-based version now) and it melts decently. The texture of the sauce is slightly thinner than with regular Boursin, so I let it reduce an extra minute or two. The flavor is milder, so I add a pinch of garlic powder and dried herbs to bump it up.
Why should I let the Boursin come to room temperature first?
I pull my Boursin out of the fridge 30 minutes before I start cooking. Cold cheese clumps when it hits a hot pan, and I end up with lumpy sauce instead of smooth. Room temperature Boursin melts evenly and blends into the broth in about 30 seconds. I learned this the hard way on my first attempt.
Can I use chicken tenderloins instead of breasts?
I use tenderloins when they're cheaper at my store (which is often). They're already thin enough to skip the slicing and pounding step, so prep goes even faster. I sear them about 3-4 minutes per side since they're smaller than butterflied breasts. The only downside is they cook faster, so I pull them a touch earlier to avoid drying out.
How much Boursin is in one package, and is one enough?
A standard Boursin package is 5.2 ounces, and I use the whole thing for this recipe. One package makes enough sauce for 4 cutlets. If I'm feeding more people or I want extra sauce for spooning over a side, I use 1.5 packages and add another quarter cup of broth to keep the consistency right.
Made a double batch on Sunday thinking it would stretch through Wednesday lunches but I burned through it by Tuesday because I kept pulling the container out cold and eating it standing over the sink. The Boursin sauce does something overnight, gets thicker, almost coats the chicken differently than it does fresh out of the pan. Now I'm just making this every single week and calling it meal prep so I feel like a responsible adult about it.
Made this Tuesday. My husband, who is reliably neutral about weeknight chicken, asked for it again by Thursday. The Boursin sauce goes silky when it reduces. I think that's what got him.
Ha, 'reliably neutral' is such a specific husband description. Two days is fast.
Used boneless thighs since that's all I had. Needed about 5 extra minutes but they soaked up the sauce really well and stayed super tender.
Thighs are actually more forgiving in this sauce than breasts. The extra fat keeps them tender even if they go a minute or two over, and yeah, they really do pull all that Boursin in.
Served this at a dinner party last month and the Boursin sauce stopped the table. My friend who won't touch anything low-carb kept pressing me for what cheese I used, had no idea it was keto, and I just smiled and let her figure it out. Knocking off one star because next time I'm doubling the sauce.
Ha. That reaction never gets old. 1.5x the broth and Boursin next time and you'll have plenty.
Used goat cheese instead of Boursin and it worked fine, just tangier.
Goat cheese works great. I've done that when I'm out of Boursin. The tang actually pairs nice with the chicken.