Ingredients:

  • 1.5 lbs boneless skinless chicken breasts
  • ½ tsp garlic powder
  • ½ tsp salt
  • ½ tsp black pepper
  • 1 tbsp olive oil
  • 1 tbsp unsalted butter
  • 5.3 oz Boursin Garlic & Fine Herbs cheese
  • ½ cup low-sodium chicken broth
  • 2 tbsp heavy cream
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat the chicken cutlets completely dry with paper towels. Season both sides with garlic powder, salt, and pepper.
  2. Heat olive oil and butter in a skillet over medium-high heat until the butter foams.
  3. Add chicken and sear for 3–5 minutes per side until a mahogany-colored crust forms and the internal temperature reaches 155°F (68°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.
  5. Stir in the Boursin cheese, whisking constantly until the cheese melts into a smooth, cohesive sauce. If the sauce is too thick, stir in the heavy cream until it reaches a velvety consistency.
  6. Return the chicken and any accumulated juices to the skillet. Spoon the sauce over the breasts and simmer for 2–3 minutes until the chicken reaches an internal temperature of 165°F (74°C).
  7. Garnish with chopped fresh parsley.