Ingredients
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2 large chicken breasts
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1/2 teaspoon garlic powder
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Salt and pepper (to taste)
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1 tablespoon olive oil
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1 tablespoon butter
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1/2 medium onion (chopped)
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3/4 cup chicken broth (use low sodium if needed)
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1 (5.2 oz) package Boursin Fine Herbs & Garlic cheese (softened)
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1–2 tablespoons chopped parsley (optional, to taste)
Instructions
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Cut chicken breasts in half lengthwise to get 4 thinner pieces. Season with garlic powder, salt, and pepper.
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Heat olive oil and butter in a skillet over medium-high heat. Cook chicken 5–6 minutes per side until golden and cooked through. Transfer to a plate.
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Add chopped onions to the skillet and sauté 5 minutes until softened and lightly browned. Add a splash of olive oil if needed.
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Pour in chicken broth and add softened Boursin cheese. Stir until smooth, then let bubble for 5 minutes.
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Stir in chopped parsley if using. Return chicken and any plate juices to skillet and warm for a few minutes. Adjust sauce thickness with extra broth if necessary.
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Taste and season with salt and pepper. Serve immediately.
Notes
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Chicken thighs can be used instead of breasts.
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Sauce can be adjusted for thickness with extra broth or simmering.
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Make ahead by storing chicken and sauce separately.
- Prep Time: 10 minutes
- Cook Time: 20 minutes