Grilled Chicken with Boursin Cream Sauce & Roasted Leeks | Boursin Cheese

Grilled Chicken with Boursin Cream Sauce & Roasted Leeks Recipe

Created by Saffron & Sage, Holistic Health Club, San Diego
A creamy, herby, and delicious campfire-inspired meal featuring Boursin’s fan favorite flavor, Garlic & Fine Herbs.
  • Level medium

  • Prep time 1 HR

  • Cook time 30 MIN

  • Total time 1 HR 30 MIN


Your Turn To Create

Marinate Chicken
  • In a small bowl whisk together, olive oil, lemon juice, soy sauce, balsamic vinegar, brown sugar, Worcestershire sauce, garlic, salt, and pepper.
  • With a fork, pierce chicken breasts all over. Place in a large plastic bag & pour marinade over chicken.
  • Let marinate for minimum 30 minutes (3 - 4 hours is ideal)
Prepare Cream Sauce
  • In a medium saucepan over medium heat, heat up olive oil. Add minced garlic and sauté for 30 seconds or until fragrant.
  • Add chicken broth and Boursin Cheese to the saucepan and stir continuously until melted and combined. Add lemon juice, kosher salt, and cracked pepper to taste. Reduce heat and simmer for 2-3 minutes or until sauce thickens. Add more chicken broth if needed.
  • Roughly chop parsley and set aside.
Grill Chicken
  • Grill chicken about 5-6 minutes per side. After 10 minutes, check the internal temperature of the chicken, once it reaches 165°F it is done.
  • Remove it from the grill and let it rest for at least 5-10 minutes.
Roast Leeks
  • Preheat oven to 425 F.
  • While chicken is resting, clean leeks thoroughly under cold running water. Slice lengthwise. Brush with olive oil. Season with salt and pepper.
  • Roast in oven for 15-20 min at 425 F.
  • Spoon a generous portion of Boursin cream sauce on top of grilled chicken, top with roasted leek greens, garnish with fresh parsley, lemon wedge, cracked kosher salt, and pepper.


To ember roast your leeks on a charcoal grill: Rake a layer of coals away from fire until embers are uncovered. Place leeks directly on top of embers. Roast, turning often and adding more hot coals as needed, until leek greens are completely blackened, and leeks are starting to collapse then remove from embers. Let cool slightly. Trim roots from leeks and cut in half lengthwise. Remove tender inner flesh; discard charred layers.

  • 4 free range organic chicken breasts

  • 2 leeks


  • 1 tbsp extra virgin olive oil

  • 1 package Boursin Garlic & Fine Herbs

  • 1/3 cup chicken broth

  • 2 tbsp fresh squeezed lemon juice

  • 1 garlic clove minced

  • Kosher salt & cracked pepper to taste

  • 1/4 cup organic Italian flat parsley


  • 1/3 cup extra virgin olive oil

  • Juice of 1/2 a lemon

  • 3 tbsp soy sauce

  • 2 tbsp balsamic vinegar

  • 1/4 cup brown sugar

  • 1 tbsp Worcestershire sauce

  • 3 fresh garlic cloves minced

  • 1 ½ tsp kosher salt

  • 1 tsp fresh cracked pepper