Mediterranean Chicken with Boursin Cream Sauce

This Mediterranean-inspired chicken dish is rich, creamy, and packed with flavor. Tender chicken is seared until golden, then simmered in a velvety sauce made with Boursin cheese, garlic, and herbs. It’s comforting enough for a cozy night in but elegant enough to serve to guests. Pair it with roasted vegetables, mashed potatoes, or a simple side of rice to soak up every bit of that luscious sauce.

Time

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Ingredients

Chicken: 4 boneless, skinless chicken breasts (or thighs)

Aromatics: 3 cloves garlic, minced; 1 shallot, finely chopped (optional)

Fats: 2 tbsp olive oil (plus 2 tbsp butter, optional for extra richness)

Dairy/Cream: 1 package (5.2 oz) Boursin cheese (Garlic & Fine Herbs recommended); ½ cup heavy cream

Liquids: 1 cup chicken broth

Seasonings: Salt and freshly ground black pepper, to taste; 1 tsp paprika (optional)

Herbs: 1 tbsp fresh parsley, chopped; 1 tsp fresh thyme leaves (optional); or tarragon, basil, or chives

Optional Enhancements: 1 tbsp Dijon mustard

Instructions

Prepare the chicken: Pat the chicken dry and season both sides generously with salt, pepper, and paprika (if using).

Sear the chicken: In a large skillet, heat olive oil (and butter, if using) over medium-high heat. Add the chicken and cook for 4–5 minutes per side until golden brown and nearly cooked through. Remove and set aside.

Sauté aromatics: Lower the heat to medium. Add garlic and shallot to the same skillet and sauté for 1–2 minutes until fragrant.

Build the sauce: Pour in the chicken broth, scraping up any browned bits from the pan. Stir in Dijon mustard (if using), then reduce the heat to low and whisk in the Boursin cheese until melted and smooth. Add the heavy cream and stir until the sauce thickens slightly.

Finish cooking: Return the chicken to the skillet, spooning sauce over the top. Simmer for 5–7 minutes, or until the chicken is fully cooked and the sauce is silky.

Garnish and serve: Sprinkle with fresh parsley and thyme before serving.

Tips

Don’t overcrowd the pan: Sear the chicken in batches if needed so it gets a nice golden crust.

Room temperature cheese: Let the Boursin soften a bit before adding—it melts more smoothly into the sauce.

Control thickness: If the sauce gets too thick, stir in a splash of chicken broth. If too thin, let it simmer uncovered a few minutes longer.

Rest the chicken: Let the chicken sit for 2–3 minutes after cooking so the juices redistribute before serving.

Variations

Protein swaps: Try this sauce with salmon, shrimp, or pork tenderloin instead of chicken.

Vegetarian option: Serve the Boursin cream sauce over roasted cauliflower steaks, zucchini, or mushrooms.

Mediterranean add-ins: Stir in sun-dried tomatoes, kalamata olives, or sautéed spinach for extra flavor and texture.

Herb variations: Use basil, tarragon, or chives instead of parsley and thyme to switch up the flavor profile.

Spice it up: Add a pinch of red pepper flakes or a swirl of harissa for a little heat.

Lighter version: Use half-and-half or whole milk instead of heavy cream.

Q&A

Can I make this ahead of time?
Yes. You can cook the chicken and sauce, then reheat gently on the stovetop. Add a splash of broth if the sauce thickens too much.

What sides go well with this dish?
Rice, couscous, roasted potatoes, or a simple green salad are all great pairings.

Can I freeze it?
Cream sauces don’t always freeze well, but leftovers will keep in the fridge for up to 3 days.

Nutrition

(per serving, 4 servings)

Calories: ~420

Protein: 32g

Fat: 28g

Carbs: 6g

Fiber: 0g

Sugar: 2g

Conclusion

Mediterranean Chicken with Boursin Cream Sauce is a quick yet elegant meal that delivers creamy comfort with a fresh herb finish. It’s a versatile recipe you’ll come back to whenever you want something flavorful and satisfying without spending hours in the kitchen.