This delicious creamy Boursin cheese and tomato chicken recipe is the best!
Made with just a few ingredients, this one-pan recipe is simple to make and absolutely delicious!

Recipe Features
- Chicken cooked in a creamy, rich sauce with red onions and juicy cherry tomatoes combine for an explosion of flavor!
- This dish is easy to pull together and takes just over 30 minutes to make - it's a great weeknight meal option but is special enough to make for a date night or a dinner party.
- Boursin cheese is an awesome shortcut for a rich, creamy sauce!
Ingredients
- Chicken Breasts - you'll use boneless, skinless chicken breasts for this dish. You can substitute for chicken thighs if you'd prefer.
- Boursin Cheese - creamy Boursin cheese is the base of the sauce. Boursin is a spreadable cheese that comes seasoned (I typically use the garlic and herb blend). It's sold in most grocery stores, in the cheese section, and comes in a small square box.
- Cherry Tomatoes - fresh and juicy cherry tomatoes add a wonderful pop of flavor and color.
- Red Onion - you'll sauté the red onion for several minutes to add rich flavor to the sauce. Substitute for shallots or yellow onion if needed.
- Chicken Stock - a little chicken stock or broth helps to thin the sauce while keeping it flavorful.
- Olive Oil - use olive oil or another oil of your choice (like avocado or vegetable) to cook the chicken, onions, and tomatoes.
- Seasonings - use garlic powder, paprika, salt, Italian seasoning, and pepper to season the sauce.
- Parsley - finally a little chopped fresh parsley garnishes the dish.
See the recipe card for quantities.

Instructions

- Step 1: Pat the chicken breasts dry with a paper towel. Combine the salt, garlic powder, paprika, Italian herbs, and pepper. Stir to combine and sprinkle it on both sides of the chicken.

- Step 2: Heat a large skillet over medium-high heat. Add half the oil, and once hot, cook the chicken breasts on each side for 3 minutes. Remove the chicken and set aside.

- Step 3: Add the remaining oil to the pan and once hot, sauté the onion for 4 minutes. Then add the tomatoes and cook for an additional 3 minutes.

- Step 4: Add a little of the chicken stock to the pan to deglaze the bottom. Use a spatula to gently scrape up the bottom. Pour in the remaining stock and the Boursin cheese. Use the spatula to break up the cheese and stir until it’s combined.

- Step 5: Bring the sauce to a gentle boil and reduce to a simmer. Simmer for 5 minutes then add the chicken breasts back in. Simmer for an additional 5 minutes or until the chicken breasts have reached an internal temperature of 165 degrees F on an instant-read thermometer.
Tips for Making this Recipe
- Cooking Tips - Keep an eye on the chicken while it's cooking; if it seems to be burning or drying out, remove it from the heat earlier. You can always test it with an instant-read thermometer to make sure it's not overcooking - it should be 165 F when done.
- Specialty Ingredients - you'll need one box of Boursin cheese for this recipe. I recommend using the 'garlic and fine herbs' one, but the kinds work as well!
- Serving Suggestions - serve over rice, pasta, or some bread for dipping!
Make Ahead & Storage
- Storage - save leftover boursin chicken and sauce in the refrigerator for up to 4 days in an airtight container.
- Reheat - heat in 1-minute increments in the microwave till the desired temperature is reached.
Add-Ins
- Greens - if you'd like to add more fiber, stir in some baby spinach or arugula.
- Pepper - if you'd like additional veggies, add sliced red or orange bell peppers.
- Herbs - fresh chives, thyme, and oregano are all great additions!

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Boursin Chicken
This delicious creamy Boursin chicken is an easy and flavorful meal!
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Servings: 4 servings
Ingredients
- 1 ½ pounds boneless, skinless chicken breasts
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- ¼ teaspoon Italian seasoning
- ¼ teaspoon ground black pepper
- 2 tablespoons olive oil divided
- ½ medium red onion sliced
- 12 ounces cherry tomatoes halved
- 1 cup chicken stock
- 5.3 ounces (1 box) Boursin cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Pat the chicken breasts dry with a paper towel. Using a large, sharp knife slice the chicken breasts in half, lengthwise.
- Combine the salt, garlic powder, paprika, Italian herbs, and pepper. Stir to combine. Sprinkle on both sides of the chicken breasts.
- Heat a large skillet over medium high heat. Add half the oil and once hot, cook the chicken breasts on each side for 3 minutes. Remove the chicken and set aside.
- Add the remaining oil to the pan and once hot, sauté the onion sfor 4 minutes. Then add the tomatoes and cook for an additional 3 minutes.
- Add a little of the chicken stock to the pan to deglaze the bottom. Use a spatula to gently scrape up the bottom. Pour in the remaining stock and the Boursin cheese. Use the spatula to break up the cheese and stir it till it’s combined.
- Bring the sauce to a gentle boil and reduce to a simmer. Simmer for 5 minutes then add the chicken breasts back in. Simmer for an additional 5 minutes or until the chicken breasts have reached an internal temperature of 165 degrees F on an instant read thermometer.
- Remove from the heat and top with chopped parsley.
Nutrition
Serving: 1g | Calories: 457kcal | Carbohydrates: 9g | Protein: 41g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 150mg | Sodium: 819mg | Potassium: 922mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1152IU | Vitamin C: 25mg | Calcium: 55mg | Iron: 2mg
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