Ingredients:

  • 1.5 lb boneless skinless chicken breasts
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/2 tsp cracked black pepper
  • 2 tbsp olive oil
  • 1 tbsp unsalted butter
  • 5.3 oz Boursin Garlic & Fine Herbs cheese
  • 1/2 cup low-sodium chicken broth
  • 1/4 cup heavy cream
  • 1 tbsp fresh lemon juice
  • 2 tbsp fresh parsley, chopped

Instructions:

  1. Pat the chicken dry with paper towels. Season both sides with garlic powder, salt, and pepper.
  2. Heat olive oil and butter in a 12-inch skillet over medium-high heat until the butter foams.
  3. Add chicken and sear for 5-7 minutes per side until a mahogany-colored crust forms and the internal temperature hits 165°F (74°C). Transfer chicken to a plate.
  4. Reduce heat to medium. Pour in the chicken broth, using a wooden spoon to scrape up the browned bits from the bottom of the pan. Simmer and reduce by half (about 3 minutes).
  5. Whisk in the Boursin cheese and heavy cream. Stir constantly until the cheese melts into a velvety, smooth consistency.
  6. Stir in the lemon juice to balance the richness.
  7. Return the chicken and any accumulated juices to the pan, spooning the sauce over the meat for 1 minute.
  8. Garnish with fresh chopped parsley and serve.