Creamy Boursin cheese melts into tender chicken breasts, creating a restaurant-worthy dinner that’s surprisingly easy and ready in 30 minutes!

Scale

4 boneless, skinless chicken breasts (about 2 pounds)

1 tablespoon olive oil

1 tablespoon butter

2 cloves garlic, minced (about 2 teaspoons)

1 package (5.2 oz) Boursin cheese (Garlic & Fine Herbs variety)

1 cup chicken broth

¼ cup heavy cream

1 teaspoon Italian seasoning

½ teaspoon salt

¼ teaspoon freshly ground black pepper

2 tablespoons fresh parsley, chopped (for garnish)

Season chicken breasts with salt and pepper on both sides.
Heat olive oil and butter in a large skillet over medium-high heat until butter is melted and foaming.
Add chicken breasts to the hot pan and sear undisturbed for 5-6 minutes until golden brown.
Flip chicken and cook for another 5-6 minutes until internal temperature reaches 165°F. Remove to a plate and tent with foil.
Reduce heat to medium and add minced garlic to the same skillet. Sauté for 30 seconds until fragrant.
Pour in chicken broth and scrape up browned bits from the bottom of the pan.
Add heavy cream and Italian seasoning, stirring to combine. Simmer for 2-3 minutes.
Break Boursin cheese into chunks and add to the simmering liquid, whisking until completely melted and smooth.
Simmer sauce for another 2-3 minutes until thickened.
Return chicken to the skillet, spooning sauce over the top, and simmer for 1-2 minutes more.
Garnish with fresh parsley and serve immediately.