Chicken With Boursin Cheese Sauce

Chicken with boursin cheese sauce on a plate.
The Spruce / Diana Rattray
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Servings: 4 servings
Nutrition Facts (per serving)
266 Calories
18g Fat
12g Carbs
15g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 266
% Daily Value*
Total Fat 18g 23%
Saturated Fat 9g 43%
Cholesterol 64mg 21%
Sodium 439mg 19%
Total Carbohydrate 12g 4%
Dietary Fiber 4g 13%
Total Sugars 6g
Protein 15g
Vitamin C 17mg 87%
Calcium 63mg 5%
Iron 2mg 11%
Potassium 481mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This is an ideal weeknight meal—it all comes together in 30 minutes.

Chicken cooks easily and evenly in a mixture of butter and oil before being served in a delicious sauce rich with mushrooms, peas, Boursin cheese and grape tomatoes, all atop tender fettuccine. A perfect mix of a pasta dish and a chicken dish, this is sure to satisfy the whole family.

If you prefer thin-sliced chicken instead of pounding out chicken yourself, feel free to opt for that variation when grocery shopping. The grape tomatoes can also be swapped for cherry or even standard tomatoes that have been chopped.

Boursin is a perfect cheese option for this dish, but if you only have cream cheese on hand, that should be fine, too. Feel free to add your favorite chopped herbs, too.

We love the peas for their ease and flavor, but a green vegetable is fine—just be sure to chop it. Lastly, any type of smaller mushroom would work well in this dish.

If you're avoiding gluten or opting to not eat pasta, feel free to pair with rice. 


  • 4 boneless, skinless chicken breast halves

  • Salt, to taste

  • Freshly ground black pepper, to taste

  • 1 tablespoon olive oil

  • 1 tablespoon unsalted butter

  • 6 ounces mushrooms, such as baby portobello or button mushrooms, sliced

  • 3/4 cup chicken broth

  • 1 cup frozen peas, thawed

  • 4 1/2 to 5 1/2 ounces Boursin cheese, with garlic and herbs

  • 8 to 12 grape tomatoes, halved

  • 1 tablespoon chopped fresh parsley

  • Fettuccine, for serving, optional

Steps to Make It

  1. Gather the ingredients.

  2. Pat chicken breast halves with paper towels to dry.

  3. Put chicken between sheets of plastic and pound gently to an even thickness. Season with salt and pepper.

  4. In a large skillet, heat olive oil and butter over medium heat. Add chicken and cook for 5 to 7 minutes on each side, or until browned and cooked through. Remove to a plate and keep warm.

  5. Add mushrooms to the same skillet and sauté until tender.

  6. Add chicken broth and thawed peas. Simmer for 1 to 2 minutes.

  7. Stir in Boursin cheese until well blended.

  8. Add chicken and tomatoes; stir to blend, cover, and heat through.

  9. Remove from heat. Sprinkle with parsley, if desired.

  10. Serve over hot cooked fettuccine or similar pasta.