Boursin Chicken with Sautéed Apples
I Love Fall Recipes and this one really steals the show. My Dairy Free Boursin Cheese and Apple Pan Sauce goes great with Chicken Breast or Chicken Thighs.
GLUTEN FREE DINNER RECIPE
Lauren Vasnelis
9/3/2026
Boursin Chicken with Sautéed Apples
This Boursin Chicken with Sautéed Apples is rich, creamy, savory, and just a little sweet from the apples. The chicken is lightly dredged in seasoned gluten-free flour, browned in dairy-free butter, then finished in a creamy Boursin Cheese sauce with shallots, apples, herbs, and chicken stock.
The sautéed apples give the sauce a little sweetness without making the dish feel like dessert, and they pair really well with the rosemary, thyme, sage, and creamy Boursin Cheese.
This is a great option when you want something that feels a little elevated without needing complicated equipment or techniques.
Servings: 2
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Equipment
Non-stick skillet
Ingredient Breakdown
Chicken Breasts
Boneless chicken breasts are the base of the recipe and work well because they can be browned first, then gently finished in the sauce. The exact finishing time will depend on how thick your chicken breasts are, so use the cooking time as a guide and make sure the thickest part of the chicken reaches an internal temperature of 165°F before serving.
Gluten-Free Flour
The flour creates a light coating on the chicken that helps it brown in the skillet and also contributes a little body to the sauce later on. I use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, but another gluten-free all-purpose flour can work too. If gluten is not an issue, regular all-purpose flour can also be substituted.
Dairy-Free Butter
Dairy-free butter is used to brown the chicken and adds richness to the skillet. I use up to two tablespoons total, adding the second tablespoon only if the pan begins to dry out while the chicken cooks. Regular butter works perfectly well if dairy is not an issue.
Shallots
Shallots bring a mild onion flavor that becomes sweeter and softer as they sauté with the apples. I like them here because they add plenty of flavor without overpowering the creamy sauce.
Apples
The apples add sweetness, texture, and freshness to balance the richness of the Boursin Cheese sauce. Dice them into bite-sized pieces so they soften as they cook while still retaining some texture in the finished dish.
Chicken Stock
Chicken stock loosens the browned bits from the bottom of the skillet and forms the base of the sauce. Start with one cup, then add a little more as needed while cooking. The exact amount can vary depending on how quickly the sauce reduces and how thick you like it.
Boursin Cheese
The dairy-free Boursin Cheese creates the rich, creamy base of the sauce. It melts into the chicken stock and combines with the apples, shallots, and herbs without requiring heavy cream. Regular Boursin Cheese can also be used if dairy is not a concern.
Fall Spices
Thyme adds an earthy flavor that pairs especially well with chicken, apples, and creamy sauces.
Rosemary gives the sauce a deeper herbal flavor and adds a savory contrast to the sweetness of the apples.
Sage rounds out the herb mixture and gives the dish a cozy flavor that works especially well with apples and chicken.
Ingredients
Dredge
2 boneless chicken breasts
¼ cup gluten-free flour
I use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour
1 tablespoon garlic powder
1 tablespoon onion powder
Salt and black pepper, to taste
Boursin Apple Sauce
2 tablespoons dairy-free butter, divided
2 shallots, thinly sliced
2 apples, diced
1 cup chicken stock, plus more as needed
6 ounces dairy-free Boursin Cheese
1 tablespoon thyme
1 tablespoon rosemary
1 tablespoon sage
Salt and black pepper, to taste
Instructions
Prep the ingredients. Thinly slice the shallots and dice the apples. Set both aside while you prepare the chicken.
Prepare the dredge. Add the gluten-free flour, garlic powder, onion powder, salt, and black pepper to a shallow plate and mix to combine.
Dredge the chicken. Coat both sides of each chicken breast completely in the seasoned flour mixture. Shake off any excess and set the chicken aside briefly.
Brown the chicken. Heat a non-stick skillet over medium heat and add 1 tablespoon dairy-free butter. Add the chicken breasts and cook for about 5 minutes per side. If the pan begins to dry out, add the remaining 1 tablespoon dairy-free butter.
Remove the chicken. After about 10 minutes total, the chicken should be nicely browned on the outside but may not yet be cooked all the way through. Transfer it to a plate and set aside.
Keep the browned bits. You may notice browned or slightly darkened seasoning, butter, and flour on the bottom of the skillet. Do not clean the pan. Those browned bits will add flavor to the sauce.
Sauté the apples and shallots. Return the skillet to the heat and add the diced apples and sliced shallots. Sauté for about 3–5 minutes, stirring occasionally. If the pan starts to dry out, add a small splash of chicken stock.
Build the sauce. Add 1 cup chicken stock, thyme, rosemary, sage, salt, and black pepper. Stir well and bring everything to a gentle simmer.
Add the Boursin Cheese. Add the 6 ounces dairy-free Boursin Cheese and stir until completely melted and incorporated into a smooth, creamy sauce.
Return the chicken to the skillet. Nestle the chicken breasts back into the sauce.
Finish cooking the chicken. Continue cooking for approximately 12 minutes, depending on the thickness of the chicken breasts. Flip the chicken occasionally and spoon the Boursin apple sauce over the top as it cooks. The chicken is fully cooked when the thickest part reaches an internal temperature of 165°F.
Adjust the sauce if needed. If the sauce becomes thicker than you want while the chicken finishes cooking, add a little more chicken stock until it reaches your preferred consistency.
Serve. Plate the chicken with plenty of the sautéed apples, shallots, and creamy Boursin sauce spooned over the top. Serve hot and enjoy.
Lauren’s Tips 💛
Do Not Clean the Pan After Browning the Chicken: The browned flour, butter, and seasoning left in the skillet add a ton of flavor to the finished sauce. Let the apples, shallots, and chicken stock loosen everything from the bottom instead.
Add the Second Tablespoon of Butter Only If You Need It: I start with one tablespoon when browning the chicken and add the second only if the skillet begins to dry out.
Use the Chicken Stock to Control the Sauce: Start with one cup, then add a little more if the sauce gets too thick while the chicken finishes cooking. This is easier than trying to guess the exact amount from the beginning.
Notes
Flour: I use Bob’s Red Mill Gluten Free 1-to-1 Baking Flour for the chicken dredge. Regular all-purpose flour can be used if gluten is not a concern.
Boursin Cheese: I use dairy-free Boursin Cheese, but regular Boursin Cheese works perfectly if dairy is not an issue.
Butter: Dairy-free butter can also be replaced with regular butter.
Amount of Butter: Start with 1 tablespoon of butter when browning the chicken and add the second tablespoon only if the skillet begins to dry out.
Keep the Skillet: Do not clean the skillet after browning the chicken. The browned flour, butter, and seasonings left behind help flavor the sauce.
Chicken Stock: Start with 1 cup of chicken stock and add more only as needed while the sauce cooks.
Apples: Dice the apples into bite-sized pieces so they soften but still retain some texture.
Salt: Taste the sauce before adding additional salt at the end. Boursin Cheese and chicken stock can already contribute quite a bit of salt.
Storage & Reheating: Store leftovers covered in the refrigerator. When reheating, add a small splash of chicken stock if the sauce has thickened.
Dietary Warning: Please check ingredient labels carefully. While all of my recipes are designed to be gluten-free, not every product I use is certified gluten-free. Always verify ingredient labels to ensure they meet your dietary needs.
Frequently Asked Questions
What type of apples work best?
A firm apple that can soften without completely falling apart works best. You can use a sweeter apple or something more tart depending on the flavor you prefer.
Do I need to peel the apples?
No. Leaving the peel on adds a little more texture, but you can peel them if you prefer softer apple pieces in the finished sauce.
How do I know when the chicken is fully cooked?
Use an instant-read thermometer in the thickest part of the chicken breast. The chicken is fully cooked when it reaches 165°F internally.
Because chicken breasts vary in thickness, the cooking times in the recipe should be treated as a guide rather than the only indicator of doneness.
Can I use chicken thighs instead?
Yes. Boneless chicken thighs should work well, although the cooking time will be different. Cook them until they reach 165°F internally.
Can I use another onion instead of shallots?
Yes. A mild yellow onion or sweet onion would work, although shallots have a softer, slightly sweeter flavor that pairs especially well with the apples.
What if my Boursin sauce gets too thick?
Add chicken stock a small splash at a time and stir until the sauce reaches the consistency you want.
What if my sauce is too thin?
Let it simmer uncovered for a few extra minutes so some of the liquid can reduce.
Can I make this ahead of time?
Yes, although I think the sauce is best freshly made. If reheating, warm it gently and add a small amount of chicken stock if necessary to loosen the sauce.
What can I serve with Boursin Chicken with Sautéed Apples?
Mashed potatoes, rice, roasted vegetables, or a simple green vegetable would all work well. Since the chicken and sauce are already rich and flavorful, I’d keep the side fairly simple.
