Easy Creamy Boursin & White Wine Chicken
- Angela
- Nov 23, 2025
- 2 min read
Updated: Apr 12
Save this one for a cozy weeknight dinner… it’s a staple at our house.
Why We Love This Recipe
If you need something quick and comforting after a long day, this creamy Boursin chicken is it.
Nothing fancy.
Nothing complicated.
Just a warm, real meal that actually gets everyone to sit down at the table.
Ingredients
2–3 boneless, skinless chicken breasts
2 tbsp olive oil
6 cloves garlic, minced
1/2 cup chicken broth
1/4 cup white wine (optional but adds great flavor)
1 package Boursin cheese (Garlic & Fine Herbs)
1/2 cup heavy cream
Salt & pepper
Fresh parsley (optional, for garnish)
How to Make It
1. Prep the Chicken
Season both sides of the chicken with salt and pepper.
2. Sear the Chicken
Heat olive oil in a large skillet over medium-high heat.Cook chicken 4–5 minutes per side until golden.Remove and set aside.
3. Build the Sauce
Lower heat to medium.Add garlic and cook for about 30 seconds.
Pour in the chicken broth and wine (if using), scraping up the browned bits from the pan.
4. Make It Creamy
Add the Boursin cheese and heavy cream.Stir until melted and smooth.
5. Finish the Chicken
Return chicken to the skillet.Let simmer 5–7 minutes until fully cooked and the sauce thickens.
6. Serve
Spoon that creamy sauce right over the chicken.Top with parsley if you have it.
A Few Tips
You can skip the wine and just use broth… still delicious
Don’t rush the sear — that’s where the flavor comes from
The sauce thickens as it sits… don’t overcook it
How to Serve It
This is so good with:
Pasta
Mashed potatoes
Roasted broccoli
Or crusty bread to soak up the sauce
Final Thoughts
At the end of the day, this is comfort food.
Easy.
Creamy.
And just enough to make a regular weeknight feel a little more special.
No fuss… just dinner that works.
Let’s Get Cooking!
1
Angela's Recipe Tips
* If the sauce gets too thick, add a splash of chicken broth or pasta water to thin it.
* If the sauce is too thin, let it simmer uncovered for 2–3 minutes to reduce
* You can swap spinach for kale or leave it out completely.
* Boursin melts best on low heat. Don’t boil the sauce after adding it.
* Use any dry white wine you enjoy drinking; Sauvignon Blanc works great.
* To substitute wine, use an extra ½ cup chicken broth + 1 teaspoon lemon juice.
* Chicken thighs may be used instead of breasts (increase cook time slightly).
* Leftovers reheat but add a tiny splash of broth before warming.
Notes
1
Heat olive oil in a large skillet over medium heat. Season the chicken with salt and pepper, then cook for 5–7 minutes per side until done. Set aside.
2
In the same skillet, add the minced garlic and cook for about 30 seconds, just until fragrant.
3
Pour in the white wine (or chicken broth). Let it simmer for 3–5 minutes while you scrape up the browned bits from the pan.
4
Stir in the Boursin until the sauce is smooth. Add a splash of extra broth or wine if you need to thin it out.
5
Return the chicken to the skillet and spoon the sauce over it. Let it simmer for 2–3 minutes so everything comes together. Add spinach if using and let it wilt into the sauce.
6
Serve over mashed potatoes, rice, or whatever your family likes.
Instructions
4 skinless chicken breasts
Salt and pepper
2 tablespoons olive oil
3–4 cloves garlic
minced
1 cup dry white wine (or chicken broth)
1 block Boursin Garlic & Herb cheese
1 cup chicken broth (for thinning sauce as needed)
Handful of spinach (optional)
Mashed potatoes
rice
or pasta for serving
Easy Creamy Boursin & White Wine Chicken
Easy Creamy Boursin & White Wine Chicken
Angela Schmidt
A simple, cozy chicken dinner made with everyday ingredients. Tender chicken simmered in a creamy Boursin sauce. A family favorite at The Schmidt Table and ready in about 30 minutes.
Servings :
4 Servings
Calories:
Prep Time
10 min
Cooking Time
20min
0
0
Total Time
30 min
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