Creamy Garlic-Herb Skillet Chicken (Cream Cheese or Boursin)

Ella Cooks

Creamy Garlic-Herb Skillet Chicken (Cream Cheese or Boursin)

Love it? Click to rate

Be the first to rate this recipe!

This is weeknight luxury with zero faff: juicy, golden chicken breasts nestled in a silky garlic-herb sauce that tastes restaurant-worthy but cooks in one pan. Use classic Boursin for instant flavour or everyday cream cheese boosted with herbs and lemon, the result is a velvety, spoon over everything sauce that feels special without being heavy.

Print Recipe Pin Recipe

Prep Time 5

Cook Time 15

Servings: 4

Course: Main Course

Calories: 500

Ingredients Equipment Method Nutrition Notes

Ingredients

4 small chicken breasts about 600–700 g total, patted dry
1 tsp fine sea salt ½ tsp black pepper
1 Tbsp olive oil
1 Tbsp unsalted butter
2 garlic cloves finely minced
120 ml ½ cup low-sodium chicken stock
Choose one A or B:
A) Boursin option: 150 g 5.3 oz Boursin Garlic & Fine Herbs
B) Cream-cheese option “Boursin-style”: 115 g (4 oz) cream cheese (softened) + 1–2 Tbsp milk, 2 Tbsp finely chopped parsley/chives (or 1 tsp Italian seasoning), 1 small garlic clove finely minced (or ¾ tsp garlic powder), ¼ tsp onion powder, pinch of salt
60–120 ml ¼–½ cup double cream or evaporated milk (start with 60 ml; add to taste)
1 tsp Dijon mustard
1 Tbsp lemon juice plus more to taste
2 handfuls baby spinach optional
Fresh parsley or chives finely chopped (to finish)

Equipment

Large frying pan/skillet (non-stick or cast iron)
Instant-read thermometer (helpful)

Method

Instructions

Season & sear (6–8 min): Season chicken with salt and pepper. Heat oil and butter in a large skillet over medium-high. Sear chicken 3–4 minutes per side until deep golden (internal temp ~68–70 °C / 155–160 °F; it will finish in the sauce). Transfer to a plate.
Build the sauce (3–4 min): Lower heat to medium. Add garlic; cook 30 seconds. Pour in stock, scraping up browned bits.
If using Boursin: Stir it in to melt smoothly.
If using cream cheese: Whisk in cream cheese + 1 Tbsp milk until silky; add another Tbsp milk if needed. Stir in herbs, garlic/onion powders (if using) and a pinch of salt.
Add cream (start with 60 ml) and Dijon; simmer gently until glossy.
Finish (3–4 min): Return chicken (and juices) to the pan; simmer 2–3 minutes until the sauce thickens slightly and chicken reaches 74 °C / 165 °F. Stir in lemon juice and spinach (if using) just until wilted.
Taste & serve: Adjust salt, pepper and lemon. Scatter with parsley/chives and spoon sauce generously over the chicken.

Nutrition

Calories: 500kcalCarbohydrates: 5gProtein: 46gFat: 31g

Notes

Hints & Swaps

Lighter sauce: Use evaporated milk instead of cream; simmer 1–2 extra minutes to thicken.
Extra oomph: 1–2 Tbsp finely grated Parmesan deepens savoury notes (especially in the cream-cheese version).
Veg boost: Add sliced mushrooms with the garlic, or stir peas through at the end.
Make-ahead: Sear chicken up to 1 day ahead. Reheat gently in the finished sauce, adding a splash of stock if needed.
Crisp finish: Pop the skillet under a hot grill/broiler for 1–2 minutes to lightly blister the top—watch closely.

Tried this recipe?

Let us know how it was!