Creamy Boursin Chicken with Sun

Name: Creamy Boursin Chicken with Sun-Dried Tomatoes
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 boneless, skinless chicken breasts, split in half; paprika, to taste; salt, to taste; black pepper, to taste; garlic powder, to taste; onion powder, to taste; 2 tbsp olive oil; 3/4 cup heavy whipping cream; 1 (5.2 oz) wheel Boursin cheese; 6 sun-dried tomatoes, chopped; 1/4 cup Parmesan cheese, grated

This creamy Boursin chicken features tender pan-seared cutlets coated in a rich, herbaceous sauce made from Boursin cheese, heavy cream, and sun-dried tomatoes—a restaurant-quality weeknight dinner ready in under 20 minutes.

🌍American 🏷️Boursin chicken 🏷️Creamy chicken 🏷️Chicken 🏷️Sun-dried tomato Parmesan

🏷️

🏷️Keto

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TikTok

Total

25 min

Servings

4

Difficulty

Easy

Est. Cost

$22–$36

Recipe Source

View original recipe

From TikTok

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TikTok

Ingredients

2 boneless, skinless chicken breasts, split in half
paprika, to taste
salt, to taste
black pepper, to taste
garlic powder, to taste
onion powder, to taste
2 tbsp olive oil
3/4 cup heavy whipping cream
1 (5.2 oz) wheel Boursin cheese
6 sun-dried tomatoes, chopped
1/4 cup Parmesan cheese, grated

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Instructions

1
Split two chicken breasts in half lengthwise to create four thinner cutlets.
2
Season both sides of the chicken cutlets generously with paprika, salt, pepper, garlic powder, and onion powder.
3
In a large frying pan over medium-high heat, add olive oil. Once hot, add the chicken and cook for about 7 minutes on each side, until golden brown and cooked through.
4
Remove the cooked chicken from the pan and set aside. Do not wipe out the pan; leave the drippings.
5
Reduce the heat to medium. Pour the heavy whipping cream into the pan and add the wheel of Boursin cheese.
6
Stir continuously, breaking up the Boursin cheese, until it has completely melted into the cream and the sauce is smooth and bubbling.
7
Stir in the chopped sun-dried tomatoes and the grated Parmesan cheese until well combined.
8
Return the chicken cutlets to the pan, nestling them into the sauce. Spoon some of the sauce over the top of the chicken to coat.
9
Let the chicken simmer in the sauce for a minute or two to heat through, then serve immediately.

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Tips & Notes

Pro tips

Split and pound chicken breasts to even 1/4-inch thickness so they cook through in 4–5 minutes without drying out.
Don't skip seasoning the chicken itself before searing; paprika, garlic powder, and black pepper build flavor before the sauce goes on.
Once you add the cream and Boursin, keep heat at medium to prevent the sauce from breaking or separating.
Chop sun-dried tomatoes small so they distribute evenly throughout the sauce and soften fully.

Substitutions

Heavy whipping cream → crème fraîche or sour cream (lighten the richness, slightly tangy)
Boursin cheese → herb cream cheese mixed with 1/2 tsp garlic powder (more accessible, less herbal)
Sun-dried tomatoes → roasted red peppers or fresh diced tomatoes (fresher taste, less concentrated sweetness)

Storage & make-ahead

Store covered in the refrigerator up to 2 days; reheat gently in a skillet over medium-low heat with a splash of cream to restore sauce consistency.

Common Questions

Can I use chicken thighs instead of breasts?

Yes. Thighs take slightly longer to cook (6–7 minutes per side) and stay more forgiving if overcooked, but the sauce works equally well.

What if I don't have sun-dried tomatoes?

Fresh diced tomatoes, roasted red peppers, or mushrooms are good substitutes and will add similar depth and texture to the sauce.

Can I make this ahead?

Cook and refrigerate the finished dish up to 2 days; reheat gently in a skillet over medium-low heat with a splash of cream to restore sauce consistency.