Instant Pot Boursin Chicken–tender chicken with a deliciously creamy and cheesy herb sauce!
Boursin Chicken
This chicken and the sauce is so good! You’ll want to lick your plate and the Instant Pot clean. It’s super fast and easy…just saute the onions in some butter, add in the remaining ingredients and set the pot and forget it. Stir in the creamy and flavorful boursin cheese until it’s melted and then thicken up the sauce with a cornstarch slurry. You’ll want to enjoy every bit of the sauce so I recommend serving it on top of some mashed potatoes, rice or egg noodles.
You can find Boursin cheese in the deli section of your grocery store. Boursin cheese is made from cow’s milk and is known for its rich and tangy flavor. It typically comes in a variety of flavors, such as garlic and herb, pepper, cranberry, and shallot and chive. Boursin cheese is often served as a spread for crackers, bread, or vegetables, but today we are using it as a part of the sauce for the chicken.
Ingredients/Substitution Ideas
- Butter
- Onion
- Chicken broth
- Chicken tenderloins–or chicken breasts or thighs cut into cubes
- Kosher salt
- Black pepper
- Garlic powder
- Dried parsley
- Boursin Fine Herbs and Garlic Cheese
- Cornstarch
Steps
Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onion and saute for 4 minutes.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Add in the chicken tenderloins. Sprinkle them with salt, pepper, garlic powder and parsley.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 2 minutes. When time is up let the pot sit for 5 minutes then move valve to venting. Remove the lid.
Stir in the the Boursin.
In a small bowl stir together the cornstarch and water until smooth. Turn Instant Pot to saute setting. Stir in the slurry until the sauce has thickened. Turn off the Instant Pot.
Serve chicken and sauce over mashed potatoes, rice or noodles.
Notes/Tips
- Serve chicken and sauce over mashed potatoes, rice or egg noodles.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 5 days or in the freezer for up to 3 months.
More Chicken Tender Recipes…
Rice Krispie Chicken
Crispy on the outside, tender on the inside air fryer or oven baked chicken that your family is going to love for dinner tonight!
Instant Pot Chicken Bryan
Chicken in lemon butter sauce and sun-dried tomatoes. An Instant Pot version of the Carrabba’s favorite.
Arkansas Chicken
Air fried chicken tenderloins in a paprika seasoning mixture. You’ll be surprised at how juicy and tender they are! The tenders taste great dipped in barbecue sauce or ranch dressing.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Boursin Chicken
- Prep Time: 20 minutes
- Cook Time: 2 minutes (plus 5 minute NPR)
- Total Time: 22 minutes
- Yield: 4–6 servings 1x
Description
Tender chicken with a deliciously creamy and cheesy herb sauce!
Ingredients
- 2 Tbsp butter
- 1 cup finely diced onion
- 1/2 cup broth
- 8–10 chicken tenderloins
- 3/4 tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp dried parsley
- 1 (5.2 oz) package Boursin Fine Herbs and Garlic Cheese
- 2 Tbsp cornstarch + 3 Tbsp water
Instructions
- Turn Instant Pot to saute setting. When display says HOT add in the butter and let it melt. Add in the onion and saute for 4 minutes.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in the chicken tenderloins. Sprinkle them with salt, pepper, garlic powder and parsley.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 2 minutes. When time is up let the pot sit for 5 minutes then move valve to venting. Remove the lid.
- Stir in the the Boursin. In a small bowl stir together the cornstarch and water until smooth. Turn Instant Pot to saute setting. Stir in the slurry until the sauce has thickened. Turn off the Instant Pot.
- Serve chicken and sauce over mashed potatoes, rice or noodles.
- Category: Chicken
- Method: Instant Pot
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
How do I adjust the time if my tenderloins are frozen?
keep the same cooking time…because the chicken is so small it won’t make a difference.
Thank you Karen! I made it and it was really good. Everyone loved it
Does the pressure cook time change if I use boneless skinless thighs?
Yes, if they are whole thighs (not cut up) then I would pressure cook for 12 minutes with a 10 minute natural pressure release. If you cut the thighs into bite size pieces I would pressure cook for 4 minutes with a 5-10 minute natural pressure release.
Going to make this tomorrow. I’ve only got 1 pkg of Boursin Herb & Garlic. (Grocery store is very far away) If I want to double it could I just use 4 oz cream cheese with the Boursin? I know I can add a little more garlic powder, but what herbs would you use with the extra cream cheese to keep the flavor up? Thanks, will be back with stars, I know it’s gonna be great!
Hey, Karen! Nevermind this question. I had a brain ‘blip’! DUH! I looked on the box & it said it was cheese mixed with garlic, parsley & chives. I’ll just add some of that to the plain cream cheese & along with the Boursin it should probably be ok. (No worries, my husband will eat pretty much ANYTHING that has chicken in it) I’ll reply back after I try this just so we know.
Oh that sounds like a great plan! I bet it will be yummy!
Nice sauce! I used the Boursin shallots and chives, but otherwise followed the recipe of the IP Queen. Your Majesty has come through for me again. Tenders came out perfect, and served them over noodles. 365 days doesn’t truly express the number of recipes worth trying on your site. Since my wife passed away I don’t cook as many meals as I used to, I tend to do easy. This recipe was quick and easy though.Thanks again.
Wow thanks so much Nick! I’m so glad you find value here 🙂
can i use bone in chicken or boneless chicken breast or do the tenderloins cook better? please let me know as i want to make these tomorrow. also 2 pounds of chicken and double the sauce?
thanks in advance
you can use bone in chicken or chicken breasts. However if they are whole you’ll need to increase the cooking time to 10 minutes or 12 minutes (depending on thickness). I would double the sauce for 2 pounds of chicken.
Have made this a few times since finding your recipe – didn’t make any changes. It’s delicious and everyone loves it!
yay! Thanks! This one is so good with the boursin cheese.
Mom- it was AWESOME
Mom- it was AWESOME!
Easy and delicious. Served it with vegetable skewers and asparagus roasted in the air fryer and it was terrific. We will definitely make it again. Thank you!
If we don’t have an insta pot, could we use a slow cooker?
Yes you could. Here’s how I would do it:
Saute onions in butter on the stove. Add them into slow cooker.
Add in the broth, chicken tenderloins, salt, pepper, garlic powder and parsley.
Cover and cook on low 2 hours.
Stir in the the Boursin. In a small bowl stir together the cornstarch and water until smooth. Turn slow cooker to high. Stir in the slurry and let cook until sauce has thickened.
Serve chicken and sauce over mashed potatoes, rice or noodles.
Please provide the weight of the chicken tenders.
Use 1 to 1.5 pounds of chicken tenders
What is the weight of 8-10 chicken tenderloins?
From 1 to 1.5 pounds