Boursin Chicken
Published March 4, 2024 • Updated February 19, 2026
This post may contain affiliate links. See my disclosure policy.
I started making this boursin chicken 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 heavy lifting.
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.
Why this recipe works for keto
I built this as a low carb 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. I serve it over hearts of palm pasta or mashed turnips and it feels like a full restaurant dinner. If you want to pair it with another creamy chicken recipe for meal prep variety, my creamy tuscan chicken and creamy pesto chicken rotate 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 keto chicken alfredo, caesar chicken casserole, or skillet pizza chicken.
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.
Explore 683+ keto recipe videos with step-by-step instructions, tips, and tricks to make keto easy.
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.
Your Macros. Your Recipes. Calculated in 60 Seconds.
Get personalized keto macros and instantly see which recipes fit your targets. No more guessing what to eat.
Get My Macros + Recipes →Frequently Asked Questions
Where do I find Boursin cheese?
I find mine in the specialty cheese section at most larger grocery stores, usually near the brie and goat cheese. Some stores stock it next to the cream cheese in the regular dairy aisle. I grab it at Costco when they have it because the two-packs are a better deal.
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.
How do I prevent the sauce from being too thick?
I add my chicken broth slowly and stir constantly while the Boursin melts in. If the sauce gets too thick (it happens if it simmers too long), I splash in another tablespoon or two of broth and whisk it smooth. I keep extra broth nearby every time I make this.
Can I make this in a slow cooker?
I've done it in my slow cooker a few times. I sear the chicken first on the stovetop for that golden crust, then transfer everything to the slow cooker on low for 3-4 hours. The sauce comes out thinner than the skillet version, so I stir in the Boursin during the last 30 minutes instead of at the start.
What should I serve with this?
My go-to is hearts of palm pasta or mashed turnips to soak up that sauce. I also serve it over cauliflower rice when I want something lighter. For a non-keto night (my husband sometimes wants carbs), this works over regular pasta or rice too.
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.