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Chicken with Boursin Mushroom Sauce

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Chicken with Boursin Mushroom Sauce is an incredibly easy weeknight dinner with chicken breast as the star. The Boursin mushroom sauce takes this dish to a whole new level. Upscale your chicken dinner with a creamy, garlic mushroom sauce made in under 30 minutes!

easy chicken dinner in skillet with rice and green beans on side with white wine

I get tired of making the same things over and over again. Don’t you?

I am always on the lookout for recipes that are easy to prepare, take less than an hour, and use ingredients that I keep on hand. I hate buying a spice or ingredient that I will most likely never use again.

That’s certainly not the case today with this Boursin chicken recipe! Boursin cheese is an ingredient I just about always have on hand, but we will discuss that in a bit.

The real inspiration came from America’s Test Kitchen 30-Minute Suppers magazines. They come out a few times a year and as soon as I see one, I buy it. I cook from them all of the time. You can tell because there are a lot of splatters on the pages. It just means that it is well-loved.

Do yourself a favor and pick one up the next time you are in the grocery store. America’s Test Kitchen recipes are foolproof, especially this simple Boursin chicken with a creamy mushroom sauce made in under 30 minutes!

skillet of boursin chicken with glasses of wine and bowl of rice with a plate of chicken with green beans and rice

Ingredients //

This easy, creamy Boursin chicken recipe is made with:

  • 4 Boneless, Skinless Chicken Breasts. The original recipe called for bone-in, skin-on chicken breasts, but I much prefer the simple swap of boneless, skinless chicken breasts. They cook faster and are much easier to eat, which is especially good for my kids!
  • Salt and pepper
  • 1 tablespoon vegetable oil
  • 1 cup cremini mushrooms
  • 1 tablespoon butter
  • 1 minced shallot
  • 1/2 cup white wine
  • 1/4 cup Boursin cheese (Garlic and Fine Herbs). Boursin cheese is a unique pantry ingredient that is made with fresh cream and soft cheese, flavored with herbs and spices. This creamy, dreamy, delectable cheese spread is incredibly versatile. It’s already pre-seasoned and adds TONS of flavor to the chicken dish for nearly zero effort.
  • 2 tablespoons chopped Parsley

How To Make // The Steps

This easy Chicken with Boursin Mushroom sauce comes together in a few easy steps!

Step 1:

Dry your chicken breasts with paper towels and season well with salt and pepper. Flip them over and season the other side.

Step 2:

Cook the chicken in a large skillet on medium-high heat with the vegetable oil until brown on one side, about 5 minutes.

Step 3:

Flip over, reduce heat to medium and cover. Cook about 15 minutes more, or until the chicken reaches 160 degrees F. Transfer to a plate and cover with tin foil to keep warm. (If you used chicken with skin, pour out all but 1 Tablespoon of the fat).

Step 4:

Add the mushrooms and butter to the pan.

Step 5:

Add the shallot and cook until it begins to soften, about 1 minute.

Step 6:

Add the wine and scrape up all of the bits from the bottom of the pan. Cook until the wine cooks almost all of the way out.

Step 7:

Take the pan off of the heat and whisk in the Boursin cheese and parsley. Season with salt and pepper.

Step 8:

Pour the Boursin sauce over the chicken. Enjoy!

boursin chicken with rice and green beans on white plate

Serving Suggestions for Boursin Chicken //

I served the chicken with simple steamed green beans and rice pilaf. There you have a perfect, quick, chicken recipe that only takes 30 minutes to get on the table. And it is delicious!

This quick Boursin chicken recipe is fast becoming a new staple in my weekly meal plans.

How to Use Boursin Cheese? //

Boursin is a cheese I almost always have in my fridge. Besides this incredible Boursin chicken dinner, I use this French Gournay cheese spread for:

  • Spreading on toast, bread, crackers or vegetables (my favorite is celery sticks!)
  • Melting on beef, pasta and potatoes
  • Eating with a spoon!
skillet of boursin chicken with glasses of wine and bowl of rice with a plate of chicken with green beans and rice

Top Tips //

  • If you use bone-in, skin-on chicken breasts, there will be extra fat from the skin. Make sure to remove all but 1 Tablespoon of the fat before adding the mushrooms and butter.
  • Rondele cheese (garlic and herbs) or Alouette cheese are very similar to Boursin and can be a great alternative.
  • If you can’t find Boursin, Rondele or Alouette cheese, an equal amount of Laughing Cow or Herbed Goat cheese would be a great substitute.
  • Use any of your favorite fresh herbs for garnish, such as tarragon, basil, dill or chives. It really brings out the herb flavor in the Boursin!
  • For a stuffed chicken breast with Boursin cheese, I really like this recipe.

More Chicken Recipes //

Originally published in May 2010, updated March 2020 with updated images and updated recipe card. I still make this all the time and it’s still amazing.

skillet of boursin chicken with glasses of wine and bowl of rice with a plate of chicken with green beans and rice

Chicken with Boursin Mushroom Sauce

Yield: serves 4
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

This Chicken with Boursin Mushroom Sauce is so simple but looks so fancy on the plate. Upscale your chicken dinner with a creamy, garlic mushroom sauce.

Ingredients

  • 4 boneless, skinless chicken breasts
  • salt and pepper
  • 1 tablespoon vegetable oil
  • 1 cup cremini mushrooms
  • 1 tablespoon butter
  • 1 minced shallot
  • 1/2 cup white wine
  • 1/4 cup crumbled Boursin cheese (Garlic and Fine Herbs)
  • 2 Tablespoons chopped parsley

Instructions

  1. Dry your chicken breasts with paper towels and season well with salt and pepper. Flip them over and season the other side.
  2. Cook the chicken in a large skillet on medium-high heat with the vegetable oil until brown on one side, about 5 minutes.
  3. Flip over, reduce heat to medium and cover. Cook about 15 minutes more, or until the chicken reaches 160 degrees F. Transfer to a plate and cover with tin foil to keep warm. (If you used chicken with skin, pour out all but 1 Tablespoon of the fat).
  4. Add the mushrooms and butter to the pan.
  5. Add the shallot and cook until it begins to soften, about 1 minute.
  6. Add the wine to the pan and scrape up all of the bits from the bottom of the pan. Cook until the wine cooks almost all of the way out.
  7. Take the pan off of the heat and whisk in the Boursin cheese and parsley. Season with salt and pepper.
  8. Pour the Boursin sauce over the chicken. Enjoy!
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 321Total Fat: 13gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 117mgSodium: 240mgCarbohydrates: 4gFiber: 1gSugar: 2gProtein: 40g

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Did you make this recipe?

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terry stenson

Sunday 2nd of October 2022

this was unbelievably good to the last drop! So simple and yet so tasty. I only changed one thing, I used the entire package of boursin cheese. I will be making this at least twice a month! Thank-you for the great recipe. I had riced cauliflower and some left over broccoli so it was perfect for me.

BakedBree

Monday 3rd of October 2022

Thanks for your comment Terry, you made my day :)

Natalie

Wednesday 27th of April 2022

This was absolutely delicious! The recipe is very well written and easy to follow. I did add some minced garlic at the same time I added the shallots, and that was a perfect addition to my garlic-loving palette. I will definitely make this again!

BakedBree

Friday 29th of April 2022

I am so happy to read this, thank you very much for your comment Natalie!

Leslie

Wednesday 2nd of February 2022

I made this for the first time last night and it was soooo delicious! Thanks for a great recipe!

Liz heap

Thursday 6th of January 2022

I made this dish and it was really good . Thank yiu. The second time I made this, I was stressed with lots to do so after sealing the chicken, I placed it in the oven to finish cooking, then reverting to the recipe and this worked really well too.

Paula

Friday 19th of November 2021

dry or sweet wine?

Bree Hester

Tuesday 23rd of November 2021

Whatever you are drinking, but I'd suggest dry.

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