Ingredients:

  • 4 (6 oz / 170g) boneless skinless chicken breasts
  • 1 tbsp (15ml) olive oil
  • 2 tbsp (28g) unsalted butter
  • 1/2 tsp (3g) salt
  • 1/2 tsp (1g) cracked black pepper
  • 1 tsp (2g) garlic powder
  • 5.3 oz (150g) Boursin Garlic & Fine Herbs cheese, softened
  • 1/2 cup (120ml) low-sodium chicken broth
  • 2 cloves (6g) garlic, minced
  • 1 tbsp (15ml) fresh parsley, chopped

Instructions:

  1. Pat the chicken breasts dry with paper towels. If the breasts are uneven in thickness, use a mallet to pound them to a uniform 1-inch thickness. Season both sides evenly with salt, pepper, and garlic powder.
  2. Heat the olive oil and butter in a 12-inch skillet over medium-high heat until the butter foams and just begins to brown.
  3. Place the chicken in the pan and sear undisturbed for 5–7 minutes per side. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). Remove the chicken to a plate and let it rest.
  4. Lower the heat to medium. In the same skillet, add the minced garlic and sauté for 30–60 seconds until fragrant.
  5. Pour in the chicken broth to deglaze the pan, scraping up the browned bits (fond) from the bottom.
  6. Stir in the softened Boursin cheese, whisking constantly until the sauce is smooth and simmering.
  7. Return the chicken and any accumulated juices to the pan. Spoon the sauce over the meat and simmer for 1 minute to reheat.
  8. Garnish with fresh parsley before serving.