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    Boursin Chicken and Potatoes

    November 6, 2023 by Lauren 4 Comments

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    Jump to Recipe Print Recipe

    This is such an easy weeknight recipe, you’re going to love making Boursin Chicken and Potatoes during the chilly months!

    Close-up hero image of Creamy Boursin Chicken and Potatoes in a black dutch oven.
    Jump to:
    • What kind of pan is best for Boursin Chicken and Potatoes?
    • Ingredients + substitutions
    • Why use Boursin Cheese for cooking + where to find it?
    • Step-by-step (with photos)
    • Variations
    • Storage + leftovers
    • FAQs
    • Related recipes + sides
    • Boursin Chicken and Potatoes
    • Let's connect on Pinterest?

    This recipe is so convenient and easy, but it’s also kind of indulgent and looks like it takes a lot of effort.  Basically you’re going to look like a genius in the kitchen because, well, you *are* if you’re making this recipe!

    What kind of pan is best for Boursin Chicken and Potatoes?

    A quick note about the pan that I’m using here.  This is the Staub 3.5 qt Braiser, I use it all the time and I often talk about how much I love it.  I use it for *most of* my main-dish recipes.  If you’re looking to invest in a quality kitchen piece, I highly recommend picking one of these up. 

    It’s a bit spendy, but you’ll have it for years to come.  It’s big enough to cook many of those “one pot” meals, but versatile enough that you’re going to use it for day-to-day tasks.  Plus, it’s cast iron, so you don’t have to worry about the things you might worry about with aluminum or teflon.

    Ingredients + substitutions

    • Chicken breasts - I used chicken breasts for this recipe, pounded flat and seasoned.  You can feel free to use 4-5 boneless, skinless chicken thighs, if you’d prefer! 
    • Spices - oregano, garlic powder, onion powder, kosher salt, + pepper.  
    • Olive oil - for drizzling into your pan, you can swap this for peanut oil, or any neutral-tasting oil.  
    • Petite gold potatoes - half them.  You can use regular-size potatoes, too, but just be sure to cut them into 1-inch pieces.  
    • Shallot - this will add little extra flavor, if you don’t have one you can use ¼ of an onion or just leave it out. 
    • Chicken broth - I used low-sodium chicken broth because there is plenty of saltiness from the Boursin cheese. 
    • Boursin cheese - any flavor of Boursin cheese will work, just be sure to use the one that you like best! 
    • Italian parsley - fresh Italian parsley adds a pop of color and a little flavor and freshness. You could swap this ingredient for some fresh chives or just skip it (it’s not completely necessary).

    Why use Boursin Cheese for cooking + where to find it?

    Boursin Cheese isn’t just for snacking! It’s a high-quality, flavorful cheese. 

    I love cooking with it because it brings in unique flavors, cuts down on the ingredients you’ll need to make a delicious cream sauce, and it melts down smoothly (and quickly).  

    As I’ve mentioned, this dish looks and tastes elegant all thanks to the Boursin Cheese, it does all of the heavy-lifting in the flavor department.

    You can find it in almost any major grocery store chain, it's super accessible!

    Step-by-step (with photos)

    process image: raw, pounded chicken with plastic wrap on top.
    Seasoned chicken on a sheet pan.

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

    Process image: seared chicken breasts in a black pan.
    Seared potatoes.

    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.

    process image: deglazed pan with chicken broth and a clump of boursin cheese.
    Process image: melted boursin and broth in a dutch oven.

    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.

    Overhead image of chicken in a dutch oven with potatoes, cream sauce, and parsley garnish.

    Variations

    • Boursin Chicken and Spinach - Make this recipe as it is written, but before adding the potatoes and chicken back to the pan, stir in ½ bag of fresh spinach and stir it until wilted.  Then return the chicken and potatoes to the pan and continue with the recipe as written.  
    • Boursin Chicken Orzo - instead of adding potatoes, you can add orzo.  Follow the recipe except add ⅓ cup of orzo with the shallots, saute for one minute, then continue with the recipe as written. (Add the chicken broth, stir in the Cheese, whisk until it’s melted, add the chicken and bake).  If you do it this way, the orzo will finish cooking in the oven with the chicken.  
    • Boursin Bacon-Wrapped Chicken - after you pound and season the chicken breasts, wrap each breast in one piece of bacon and continue with the recipe.  This will add a ton of flavor and I recommend doing it! The recipe will be the same. 
    • Boursin Chicken and Mushrooms - add sliced mushrooms during the step where you’re sautéing your potatoes.  This is a great way to add mushrooms and flavor. 

    Storage + leftovers

    You can store leftovers by allowing the chicken and potatoes to cool to room temperature, then refrigerate them in an airtight container.  They will be good in the fridge for 3-4 days.  

    Reheat by adding the chicken and potatoes to a microwave-safe dish, add a splash of water or broth, cover and heat on high for 2-3 minutes (or until warmed through).  

    To reheat in the oven, place the chicken and potatoes in an oven-safe pan (such as a dutch oven or braiser) and bake at 350 degrees Fahrenheit for 20 minutes (covered). 

    Light, bright chicken breasts and potatoes in a dutch oven with boursin cream sauce.

    FAQs

    Can you freeze Boursin Chicken and Potatoes?
    No, I don’t recommend doing that, because when you thaw and reheat it the sauce will separate.  Please see the “storage and leftovers” portion of this post for the best storage/reheating practices.  

    What is the best Boursin Cheese for Boursin Chicken and Potatoes?
    Any of the following will make a great choice for Boursin Chicken:

    • Garlic + Fine Herbs - this is the flavor that I used, because it’s a classic and it’s the most accessible.  
    • Shallot + Chive - shallots and chives add a great flavor to chicken, you can’t go wrong with this choice. 
    • Cranberry + Spice - this option might be a bit of a stretch if you don’t like fruity flavors, but I think it’s a fantastic choice if you’re somewhat adventurous and if this sounds good to you!
    • Black Truffle - I haven’t tried this, but this might be the next Boursin Cheese that I make this recipe with because it sounds delicious!
    Chicken breasts in a dutch oven on a wooden background.

    Related recipes + sides

    • Creamy Ranch Chicken and Potatoes in a dutch oven. In a staub Cookware braiser.
      Dutch Oven Creamy Ranch Chicken and Potatoes
    • Hero thumbnail: hero image of chicken thighs and potatoes in a red dutch oven.
      Dutch Oven Apple Cider Braised Chicken Thighs and Potatoes
    • Sheet Pan Baked Apricot Chicken and Broccoli
    • Chicken thighs in buffalo sauce with greek yogurt ranch.
      Buffalo Chicken Thighs with Greek Yogurt Ranch
    • Creamy Ranch Chicken and Potatoes
    • Dutch Oven Cider Braised Chicken and Potatoes
    • Baked Apricot Chicken and Broccoli
    • Buffalo Chicken Thighs with Greek Yogurt Ranch

    Try these sides with Boursin Chicken + Potatoes:

    • Pear + Arugula Salad
    • Apple + Arugula Salad
    • Air Fryer Brussels Sprouts
    • Grilled Broccolini
    Hero image of boursin chicken and potatoes in a dutch oven.

    Boursin Chicken and Potatoes

    Lauren
    This is such an easy weeknight recipe, you’re going to love making Boursin Chicken and Potatoes during the chilly months!
    5 from 37 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Dinner, Main Course
    Cuisine American
    Servings 3 people
    Calories 417 kcal

    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

    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.

    Notes

     
    • You can store leftovers by allowing the chicken and potatoes to cool to room temperature, then refrigerate them in an airtight container.  They will be good in the fridge for 3-4 days.  
    • Reheat by adding the chicken and potatoes to a microwave-safe dish, add a splash of water or broth, cover and heat on high for 2-3 minutes (or until warmed through).  
    • To reheat in the oven, place the chicken and potatoes in an oven-safe pan (such as a dutch oven or braiser) and bake at 350 degrees Fahrenheit for 20 minutes (covered). 
    *Nutrition facts are automatically calculated.

    Nutrition

    Calories: 417kcal | Carbohydrates: 2g | Protein: 54g | Fat: 20g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 147mg | Sodium: 542mg | Potassium: 484mg | Fiber: 0.4g | Sugar: 0.3g | Vitamin A: 269IU | Vitamin C: 4mg | Calcium: 41mg | Iron: 2mg
    Tried this recipe?Let us know how it was!

    Let's connect on Pinterest?

    Be sure to Pin this recipe (click on the image below) and follow me on Pinterest!

    Pinterest image with title text overlay.  Image shows three chicken breasts in a dutch oven with halved potatoes and cream sauce.

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    About Lauren

    Lauren is the freelance writer, photographer, and recipe developer behind Shutter + Mint. Thanks for stopping by!

    Reader Interactions

    Comments

    1. Diana

      June 17, 2024 at 10:56 pm

      5 stars
      Excellent flavor and SO easy! I love quick and simple recipes. Thank you

      Reply
      • Lauren

        July 23, 2024 at 6:37 pm

        Thanks, Diana! So glad you enjoyed it and thank you for the review 🙂

        Reply
    2. Liz

      March 01, 2025 at 5:48 am

      5 stars
      This was so good and pretty easy to make! I used my Dutch oven and it worked perfectly.

      Reply
      • Lauren

        March 03, 2025 at 1:26 pm

        I'm so glad to hear this! Thank you so much for the kind review!

        Reply

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    Hi, I'm Lauren! Shutter + Mint is a food blog I created to help you create easy, practical recipes at home. Thanks for stopping by!

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