Name: Boursin Chicken and Potatoes Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: French
Ingredients: 3 chicken breasts (trimmed and pounded flat); ½ tsp oregano; ½ tsp garlic powder; ½ tsp onion powder; ¼ tsp kosher salt; ½ tsp pepper; 3 tbsp olive oil (extra virgin); ½ lb petite gold potatoes (sliced in half); 1 small shallot (minced); ¾ cup chicken broth; 1 wheel Boursin cheese (5.2 oz block, any flavor); 2 tbsp Italian parsley (chopped)

Jump to Recipe

Prepare to fall in love with Boursin Chicken and Potatoes! This irresistible dish combines tender chicken breasts and buttery gold potatoes, all enveloped in a rich, creamy Boursin cheese sauce that’s simply unforgettable. The herby flavors and lusciously smooth texture make every bite feel restaurant-worthy, yet it’s surprisingly easy to pull together for any night of the week. Whether you’re sharing with family or hosting friends, Boursin Chicken and Potatoes is that special comfort food you’ll want to make again and again.

Boursin Chicken and Potatoes Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Boursin Chicken and Potatoes lies in its straightforward, flavorful ingredient list. Each component enhances the dish, adding depth, color, or that unmissable creamy richness. Here’s what you’ll need—and why you shouldn’t skip a thing.

Chicken breasts: The protein hero of our dish, chicken breasts offer tender juiciness once pounded and seared perfectly.
Oregano: This herb brings an earthy, Mediterranean warmth to the seasoning blend.
Garlic powder: For a punch of savory flavor that infuses every bite with subtle heat.
Onion powder: Adds a sweet yet sharp undertone, rounding out the chicken’s seasoning.
Kosher salt: Just the right amount to bring out all the goodness in the chicken and potatoes.
Pepper: A dash of pepper balances out the salt and adds gentle heat.
Olive oil (extra virgin): This is key for crisping up both the chicken and potatoes and infuses everything with richness.
Petite gold potatoes: Their creamy texture and buttery flavor perfectly soak up the sauce.
Shallot: This tiny, mighty allium melds sweetness and tang for depth in the sauce.
Chicken broth: Deglazes the pan, picking up all those delicious browned bits, then forms the base for our creamy sauce.
Boursin cheese (any flavor): The showstopper—this herbed, creamy cheese melts into a luxurious sauce that clings to every morsel.
Italian parsley: Chopped fresh, it adds a pop of color and a touch of brightness to finish the dish.

How to Make Boursin Chicken and Potatoes

Step 1: Prep the Chicken and Oven

Start by firing up your oven to 425 degrees Fahrenheit; this ensures a perfectly hot bake for finishing the dish. Take a minute to trim and gently pound the chicken breasts until they’re even in thickness. This not only makes them cook more evenly, but also offers a gorgeous, consistent presentation once plated.

Step 2: Season Like a Pro

Sprinkle both sides of the chicken with oregano, garlic powder, onion powder, kosher salt, and pepper. Don’t skimp here—this seasoning is the backbone of the whole dish, infusing the chicken with layers of aromatic flavor before it even hits the pan.

Step 3: Sear the Chicken

Heat a generous glug of olive oil in a large skillet over medium-high heat. Place your seasoned chicken in the pan and sear each side for 3 to 5 minutes, until you see a deep golden crust forming. This caramelization not only adds beautiful color but also locks in the chicken’s juices. Set the seared chicken aside for a moment.

Step 4: Saute the Potatoes and Shallots

Next, add the halved petite gold potatoes straight into the same pan. Let them sauté for about 5 minutes to start developing a crisp exterior. Toss in the minced shallot and let that cook for an extra minute or two—your kitchen will start to smell amazing!

Step 5: Make the Boursin Sauce

Remove the potatoes from the pan, but don’t worry about the fond (those delicious browned bits) left behind. Pour in the chicken broth to deglaze the pan, scraping up every bit of flavor. Lower the heat, then add the Boursin cheese, whisking until it melts smoothly into the broth and transforms into a creamy, dreamy sauce.

Step 6: Bake to Perfection

Nestle the chicken and potatoes back into the pan, spooning some of that luxurious sauce over the top. Slide the pan into your preheated oven and let everything bake for 10 to 15 minutes. You want the chicken to reach an internal temperature of 165 degrees Fahrenheit and the potatoes to be fork tender—this step brings everything together beautifully.

Step 7: Finish with Fresh Parsley

Once you pull the pan from the oven, scatter chopped Italian parsley over the steaming Boursin Chicken and Potatoes. This last touch adds a bright color and fresh flavor that really takes the dish to restaurant-level status.

How to Serve Boursin Chicken and Potatoes

Garnishes

Don’t underestimate the power of a sprinkle! Fresh Italian parsley is the classic finishing touch for Boursin Chicken and Potatoes, delivering vibrant color and a burst of freshness. For a little extra flair, a dusting of cracked black pepper or even a few thinly sliced chives can give your plate a gourmet finish.

Side Dishes

Boursin Chicken and Potatoes truly holds its own, but it pairs wonderfully with a crisp green salad tossed in a zippy vinaigrette. If you’re feeling ambitious, roasted asparagus or green beans make lovely, colorful companions. Warm crusty bread is always a good idea for mopping up every last drop of sauce!

Creative Ways to Present

For a modern touch, try serving Boursin Chicken and Potatoes family-style in a cast iron skillet straight out of the oven. Individual plating on wide-brimmed bowls with a swirl of sauce beneath the chicken keeps it elegant for dinner parties. Or slice the chicken atop the potatoes, drizzle with extra sauce, and scatter microgreens on top for a bistro-inspired plate.

Make Ahead and Storage

Storing Leftovers

If you have leftovers of Boursin Chicken and Potatoes, lucky you! Store them in an airtight container in the refrigerator, where they’ll keep for up to 3 days. The flavors deepen as they mingle, making your next-day lunch or dinner just as exciting as the first helping.

Freezing

You can freeze Boursin Chicken and Potatoes, but be aware the creamy sauce may change texture slightly upon thawing. For best results, cool everything completely first, then transfer to freezer-safe containers or bags. Freeze for up to 2 months and thaw gently overnight in your fridge.

Reheating

To revive your leftovers, gently reheat Boursin Chicken and Potatoes in a covered skillet over low heat until warmed through. If the sauce thickened too much, add a splash of chicken broth to loosen it up. Avoid high heat or microwaving for too long, which can make the chicken rubbery.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs work beautifully in Boursin Chicken and Potatoes. They’re a bit juicier and more forgiving if slightly overcooked, so feel free to swap them in—just adjust cooking times as needed.

Is there a dairy-free alternative to Boursin cheese?

While nothing replicates the signature flavor exactly, you can try a creamy dairy-free cheese spread with garlic and herbs. Add a splash of unsweetened plant-based milk for extra smoothness when melting into the sauce.

Can I make Boursin Chicken and Potatoes ahead of time?

You sure can. Assemble everything ahead, stop just before baking, and keep the dish covered in the fridge. When you’re ready to eat, bake as directed—just add a couple of extra minutes if starting from chilled.

What’s the best way to slice the potatoes?

Halving petite gold potatoes is perfect for even cooking and maximum sauce absorption. If using larger potatoes, cut them into bite-sized chunks for similar results.

Which flavor of Boursin cheese works best?

Herb & Garlic is a crowd-pleaser, but feel free to play with flavors! Pepper, Shallot & Chive, or even Fig & Walnut can add a fun twist to your Boursin Chicken and Potatoes.

Final Thoughts

I’m truly excited for you to try Boursin Chicken and Potatoes—the creamy sauce, golden potatoes, and tender chicken are just too good to keep to myself! Share it with your favorite people, don’t forget the fresh parsley, and feel free to make this comforting classic your own. Enjoy every bite!

Boursin Chicken and Potatoes Recipe

★★★★★

5.1 from 24 reviews

Author: lina
Total Time: 40 minutes
Yield: 3 servings 1x
Diet: Gluten Free

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Description

A delicious and easy-to-make recipe for Boursin Chicken and Potatoes that combines flavorful chicken breasts with creamy Boursin cheese and tender potatoes.

Instructions

Preheat the oven to 425 degrees Fahrenheit.

Pound the chicken flat, season it with the oregano, garlic powder, onion powder, kosher salt, and pepper on both sides.

Next, add a generous drizzle of olive oil to a large pan over medium-high heat.

Sear the chicken breasts on each side for 3-5 minutes (or until a golden crust forms). Remove the chicken from the pan and set them aside.

Add the halved potatoes to the pan and saute for 5 minutes.

Add the minced shallot and saute for another minute or two.

Remove the potatoes from the pan and then deglaze the pan with the chicken broth.

Turn the heat down to low. Add the Boursin cheese, whisk it until it’s melted.

Return the chicken and potatoes back to the pan and then bake it in the oven for 10-15 minutes, or until the chicken reaches an internal temp of 165 degrees Fahrenheit and the potatoes are fork tender.
Top with Italian parsley. Serve.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Main Course
Method: Baking, Searing, Sauteing
Cuisine: French