Chicken with Boursin Mushroom Sauce

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!

Chicken with Boursin mushroom sauce in a skillet with rice and green beans on white plates

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!

Ingredients

bowl of mushrooms, vegetable oil, Boursin cheese, garlic, white wine, black pepper mill

This easy, creamy Boursin chicken recipe is made with boneless, skinless chicken breasts, vegetable oil, mushrooms, butter, shallot, white wine, Boursin cheese (Garlic and Fine Herbs) and parsley.

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!

Boursin Cheese. 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.

It’s also one I almost always have in my fridge. It is a perfect snack to spread on crackers and enjoy with a glass of wine. It also makes a ridiculously easy mushroom sauce, like this Boursin chicken!

How To Make – The Steps

seasoned chicken breasts

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

butter and mushrooms sauteeing in skillet

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

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). Add the mushrooms and butter to the pan.

stirring mushrooms and shallots in skillet with wooden spoon

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

stirring mushrooms in skillet with wooden spoon

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.

stirring mushrooms and shallots in skillet with wooden spoon

Look how brown and gorgeous the mushrooms are. Now, it’s time for Boursin!

stirring Boursin sauce with mushrooms in skillet with wooden spoon

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

boursin chicken with rice and green beans on white plate

Pour the Boursin sauce over the chicken. Enjoy!

How To Serve

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.

Uses For Boursin Cheese

Besides this incredible Boursin chicken dinner, 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.
  • If you can’t find Boursin 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.
skillet of boursin chicken with glasses of wine and bowl of rice with a plate of chicken with green beans and rice

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If you make this Chicken with Boursin Mushroom Sauce recipe, I’d love to know how it goes! Be sure to follow me on Facebook, Instagram and Pinterest, too!

Chicken with Boursin Mushroom Sauce

Chicken with Boursin Mushroom Sauce

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

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

Ingredients

  • 4 boneless, skinless chicken breasts (the original recipe called for bone-in, skin-on)
  • 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. 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). Add the mushrooms and butter to the pan.
  3. Add the shallot and cook until it begins to soften, about 1 minute.
  4. 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.
  5. Take the pan off of the heat and whisk in the Boursin cheese and parsley. Season with salt and pepper.
  6. 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
All information and tools presented and written within this site are intended for informational purposes only.

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.

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Oh hey there!

Well, hello there! I’m Bree Hester, the Boston-based blogger and food photographer here at Baked Bree. Here you can get lots of weeknight meal inspiration, eat more plant-based meals, and still indulge in a decadent sweet treat. Baked Bree is a place where you will find great recipes and inspiration for your next family adventure.

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This Post Has 69 Comments

  1. Cherine

    Mmm looks yummy with the boursin cheese. A must try recipe!

    1. bakedbree

      it is so good.

  2. Mushrooms Canada

    Ohhhh look at those creamy, dreamy mushrooms! Delicious!
    – Brittany

    1. bakedbree

      they are delicious. I could go for that chicken right about now.

  3. Kit Mclaren

    I really wanted to try this one, looks very very delicious…..I could already taste the picture

    1. bakedbree

      It is Kit!

  4. Mary @ Delightful Bitefuls

    Oh, this is bookmarked! This is my kinda meal… looks amazing!!!!

    1. bakedbree

      it is so good and so easy. It really looks like you worked hard too.

  5. Lisa

    Oh this is good. We just received a bottle of white wine, but as we don’t drink wine, I was looking for recipes so we could cook with it. You’ve just given me a fantastic dish.

    1. bakedbree

      this is so good and so easy. It looks hard to make and it could not be easier.

  6. MsNJohnson

    Hi Bree, this looks delicious!!!!! I would love to make it for Sunday dinner. However, do you think the sauce can be double with no problem or will I have to make other adjustments. I know in the past I’ve tried doubling recipes and the measurements don’t quite work. Any advice would be greatly appreciated. Happy Holiday~

    1. bakedbree

      I cannot see why this would not double easily. Hope that you like it.

  7. Krystal

    That looks fantastic. I’ve never tried that cheese before, but now I feel I have to!

    -Krystal @ recipesofacheapskate.blogspot.com

    1. bakedbree

      I use it all the time. I have a pasta dish that I need to add that uses it and it is so good.

  8. MsNJohnson

    Just wanted to let you know that Sunday dinner was delicious! I ended up using a Chardonnay because that is what I had on hand. Also, I doubled the sauce and it worked fine. Thanks for another solid recipe.

    1. bakedbree

      great! I am so glad that liked it, this is one of my favorite meals.

  9. Ilaamia

    That looks delicious! I don’t drink wine , can I use something different then wine or can I just don’t use it ?

    1. bakedbree

      You could use chicken stock. Or just leave it out altogether.

  10. Carrie

    This looks like such a wonderful sauce! I love Boursin cheese but have never cooked with it. Great idea!

    1. bakedbree

      This was one of my favorite dinners that I have made in a long time.

  11. Ashley

    Any ideas what I can add to the sauce other than wine? Or do you think that’s what makes the sauce?

    1. bakedbree

      you can add chicken stock.

  12. Christine

    Delicious!! Rave reviews from my family at dinner tonight!

    1. bakedbree

      great! this is one of my favorite dinners.

  13. aletta

    I’m getting off work early and cannot wait to make this for the DH! (and it lets me go wine shopping in our fantastic liquor store!)

    1. bakedbree

      I love this dinner. I hope that you liked it as much as we did.

  14. Jacqueline

    I just made this. Super easy, fast, and the sauce was delicious. I would actually cook off less wine next time just to have more sauce to spread around. It’s definitely a keeper for a quick delicious meal.

    1. bakedbree

      One of my favorites. Glad that you liked it.

  15. Ilaamia

    This look’s great!

    I don’t drink wine or alcohol, can I just leave it or use something else?

  16. Jacob@Repo Cars

    Hmmm…Yummy! It looks very delicious.. This might be another twist of boneless chicken I’ve ever known.. It looks good, you did a great recipe ever.. I might have this soon.. Thanks for sahring this wonderful recipe and it’s hmmm..Yummy!

    1. bakedbree

      Thanks Jacob.

  17. Leslie

    I am anxious to try this recipe, but am concerned about the fat content. I was wondering if you thought I could use the light garlic and herb Laughing Cow cheese wedges?

    1. bakedbree

      I really don’t know Leslie, try it, the worst that can happen is that it doesn’t work.

  18. Underwater Photographer

    The food is soo mouth watery. Just by looking it, it makes me more hungry.
    Underwater Photographer

  19. Terri Camp

    I found a forgotten Boursin in the freezer so was googling to find a recipe and happened upon yours. I have everything I need on hand, so dinner tonight is decided! Thank you for sharing this simple recipe. I’m certain it will be delicious!

    1. bakedbree

      How lucky! I hope that you liked it.

  20. twinkies

    Doesn’t Boursin go with everything? I mean, if you spread it all over your partner’s body, wouldn’t it be a meal to remember? Sorry, but it had to be said! Now, putting the risque stuff aside, I think your presented meal is a perfect balance of flavors and textures with mushroom sauce being one of my all-time favorite sauces to eat and to prepare. Pretty photo, too!

    1. bakedbree

      Wowza! But yes, it is good on everything.

  21. Nicole

    This recipe was SO delicious! I couldn’t find Boursin so I substituted it with Alouette, plus I couldn’t find cremini mushrooms so I used baby bellas, I substituted shallots for a little white onion I had on hand, and I used Barefoot Moscato because it was the only white wine I had on hand – and this recipe was STILL FANTASTIC 🙂 I will definitely be keeping it for future reference! Thanks!

    1. bakedbree

      Creminis are baby bellas. 🙂

      Glad that you liked it, love this dinner.

  22. Ricky

    Made this last night, it was unreal!!! That mushroom sauce turned out perfect, not too rich, but just right! I will definitely make again. Thanks!!!

    1. bakedbree

      I am so glad! I love this recipe.

  23. meg

    Could you garlic and herb goat cheese instead of boursin?

    1. bakedbree

      I guess, but I have never tried and have not cooked with goat cheese.

  24. Elizabeth

    Bree, is it possible to use shrimp instead of chicken?
    Thanks!

    1. bakedbree

      Of course! I bet that it would be amazing.

  25. malissa

    Do you think this sauce would freeze well? i’d like to double it and reserve the rest for a night i don’t even feel like doing something this easy;) looks delish

    1. bakedbree

      I am not really sure, I am sorry! I don’t freeze much.

  26. Carolyn

    I’ve just made this, incredible, really tasty, had to look up ‘cups’ as I’m in the uk!! Highly recommended xx

    1. bakedbree

      Glad you like it.

  27. Deb

    Made this tonight. It was great but a few tips, just from our experience. Double the mushrooms. They’re amazing! I over-reduced the wine, based on the instructions and it made the sauce far too thick. If you’re serving the chicken and sauce over rice or noodles, double the ingredients; if you’re just serving the sauce over the chicken, you’re good to go as is, just don’t reduce the wine past halfway before stirring in the Boursin. And I had Boursin lite and it worked just fine. Thanks for the recipe! We’ll definitely be having it again.

  28. Ruth Gervais

    Just made this last night. Didn’t have time for the rice pilaf so I served the chicken on a mound of egg noodles with steamed asparagus. Although my hips do not tank you, my guests and I certainly do!

    1. bakedbree

      I’m so glad! I love this recipe, I haven’t made it in a long time, I need to soon.

  29. Lindsay

    OMG I can’t wait to make this. I’m always looking for ways to dress up my chicken and Boursin is so good!!!

    1. bakedbree

      This one is so good! I haven’t made this in ages, I need to.

  30. Catherine Bauer

    We sure enjoyed this recipe! Thank you.

    1. bakedbree

      I’m so glad. It’s one of my favorites too.

  31. Abby

    Tried this tonight over salmon and it was delicious! Will have to make it again to put over chicken.

    1. bakedbree

      I am glad that you enjoyed it! I could eat that sauce on just abut anything!

  32. Kelly

    I sauteed the mushrooms on the side with shallots, butter, and wine. I cooked the chicken sous vide style with salt, pepper, and fresh thyme. After searing it, I served it with the boursin cream sauce (made exactly as above except omitting the mushrooms since I served them as a side). I would absolutely make this again. Delicious! Thanks for the inspiration.

    1. bakedbree

      I haven’t made this in a really long time, I need to put it back in the rotation.

  33. abbey collins

    Delicious; made it last night! Didn’t have mushrooms substituted some beautiful leeks. I felt it needed more liquid as there really wasn’t a sauce so much as an delicious, unctuous brown coating on the leeks. Next time I will add & 1/4 more wine & add 1/4 of chicken stock… AND try the mushrooms! It was bangin’!

    1. bakedbree

      It is a keeper recipe for sure. Glad you liked it!

  34. Dot

    I added a bag of fresh spinach with the shallots, yum ????!

    1. bakedbree

      That sounds delicious.

  35. Cheryl Lynn Strachan

    Thanks! This was delicious. Loved the Boursin sauce on the mushrooms. Keeper.

    1. bakedbree

      Isn’t it good? I’m so glad!

  36. Diane Dickerman

    This sounds so delicious. I am trying to practice my social distancing so I need to minimize trips to the supermarket. Can I use Olive Oil instead? Thanks so much!

    1. Bree Hester

      Of course! Use what you have!

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