Mediterranean Chicken in Boursin Sauce with Garlic and Fine Herbs

Mediterranean Chicken in Boursin Sauce with Garlic and Fine Herbs

Mediterranean Chicken in Boursin Sauce with Garlic and Fine Herbs is a creamy, rich, yet light-tasting dish that perfectly blends rustic Mediterranean flavors with indulgent creaminess. Boursin cheese—a soft, spreadable cheese infused with garlic and herbs—melts into a luscious sauce that coats tender seared chicken. This recipe is quick, comforting, and elegant, perfect for busy weeknights or cozy dinners.

Pair it with roasted vegetables, couscous, or crusty bread to soak up every bit of sauce!

Time Required:

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Ingredients:

For the Chicken:

4 boneless, skinless chicken breasts (or thighs)

2 tablespoons olive oil

1 teaspoon smoked paprika

1 teaspoon dried oregano

½ teaspoon ground cumin

Salt and black pepper, to taste

For the Boursin Sauce:

1 package (5.2 oz / 150g) Boursin Garlic & Fine Herbs Cheese

¾ cup heavy cream (or half-and-half for a lighter version)

3 cloves garlic, minced

1 tablespoon olive oil (or butter)

½ teaspoon lemon zest

1 tablespoon lemon juice (freshly squeezed)

¼ teaspoon crushed red pepper flakes (optional, for a mild kick)

Fresh parsley or basil, chopped (for garnish)

Instructions:

Season the Chicken:

Pat chicken dry and season both sides with smoked paprika, oregano, cumin, salt, and black pepper.

Sear the Chicken:

In a large skillet, heat 2 tablespoons olive oil over medium-high heat.

Add the chicken and cook for 5–6 minutes per side, or until golden brown and cooked through (internal temp: 165°F / 74°C).

Transfer the chicken to a plate and cover loosely to keep warm.

Make the Boursin Sauce:

In the same skillet, reduce heat to medium.

Add 1 tablespoon olive oil or butter, then sauté the minced garlic for 30 seconds until fragrant.

Stir in the heavy cream, scraping the skillet to release any flavorful bits.

Add the Boursin cheese, breaking it up with a spoon. Stir until the cheese melts into the sauce.

Stir in lemon zest, lemon juice, and red pepper flakes (if using). Simmer gently for 2–3 minutes, until creamy and smooth.

Return Chicken to the Pan:

Add the chicken back into the sauce, coating it well. Simmer for 2 more minutes to warm the chicken through.

Garnish and Serve:

Sprinkle with fresh parsley or basil before serving.

Serve with couscous, rice, roasted vegetables, or warm pita bread.

Optional Add-Ins:

Sautéed mushrooms or spinach

Cherry tomatoes (added during the sauce step for a burst of sweetness)

Kalamata olives or artichoke hearts for more Mediterranean flair

Tips & Variations

Tips:

Don’t Overcook the Chicken:
For tender, juicy chicken, cook just until the internal temperature reaches 165°F (74°C). Overcooking can make the meat dry.

Let the Boursin Melt Slowly:
Stir the Boursin gently into warm cream over medium heat to avoid breaking the sauce. Low and slow creates the smoothest texture.

Deglaze the Pan:
After searing the chicken, scrape up the browned bits when adding cream. Those flavorful bits (fond) give the sauce a rich, savory base.

Balance the Creaminess:
The lemon zest and juice cut through the richness, adding freshness. Don’t skip this step—it’s key to keeping the sauce bright.

Make It a One-Pan Meal:
Add baby spinach, cherry tomatoes, or zucchini ribbons directly into the sauce for a complete skillet dinner.

Variations:

Lighter Version:
Use half-and-half or evaporated milk instead of heavy cream for fewer calories. The sauce will still be creamy but lighter.

Mediterranean Veggie Boost:
Stir in artichoke hearts, sun-dried tomatoes, or olives to enhance the Mediterranean flavors.

Protein Swap:
Try this sauce with shrimp, salmon, or turkey cutlets instead of chicken for variety.

Herb Cheese Alternatives:
If you don’t have Boursin, use herbed goat cheese, Alouette spread, or a mix of cream cheese with minced fresh herbs and garlic.

Make It Spicy:
Add Aleppo pepper, Calabrian chili paste, or more red pepper flakes if you enjoy a spicy kick.

Serve Over Pasta:
Turn this into a creamy Mediterranean chicken pasta by slicing the chicken and tossing it into cooked pasta with the sauce.

Q&A

Q: Can I use Boursin cheese straight from the fridge?
A: Yes, but letting it sit at room temperature for 10–15 minutes before adding to the sauce helps it melt faster and blend more smoothly.

Q: What if I can’t find Boursin Garlic & Fine Herbs?
A: You can substitute with herbed goat cheese, Alouette cheese spread, or mix cream cheese with minced garlic and fresh herbs like parsley, chives, and basil.

Q: Can I make this recipe ahead of time?
A: You can cook the chicken and prepare the sauce separately, then combine and reheat gently before serving. Add a splash of cream or broth if the sauce thickens too much during reheating.

Q: Is this recipe keto-friendly?
A: Yes! This dish is low-carb and keto-friendly when served with non-starchy vegetables or cauliflower rice.

Q: Can I freeze the leftovers?
A: It’s not recommended to freeze cream-based sauces, as they may separate when thawed. For best results, store leftovers in the fridge and enjoy within 3 days.

Nutrition Facts

(Per Serving – based on 4 servings)

Calories: 420

Protein: 30g

Total Fat: 30g

Saturated Fat: 14g

Carbohydrates: 4g

Fiber: 0g

Sugar: 1g

Sodium: 540mg

Cholesterol: 110mg

Note: Nutrition will vary depending on whether you use cream or half-and-half, and on sides added.

Conclusion:

Mediterranean Chicken in Boursin Sauce with Garlic and Fine Herbs is the perfect combination of creamy indulgence and fresh Mediterranean flavors. It’s an easy, elegant dish that feels restaurant-worthy but comes together in just 30 minutes at home. Whether you serve it with couscous, pasta, or roasted vegetables, this chicken dinner will quickly become a weeknight favorite or a go-to for casual entertaining.

 

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