Ingredients
Equipment
Method
Cooking Instructions:
- Start by seasoning the chicken breasts on both sides with garlic powder, kosher salt, ground black pepper, and onion powder.
- In a large skillet, heat the olive oil and butter over medium-high heat. Once the butter is melted and bubbling, carefully add the seasoned chicken breasts. Sear for about 5-7 minutes on each side, or until the chicken is golden brown and cooked through, reaching an internal temperature of 165°F.
- Once the chicken is cooked, remove it from the skillet and set it aside on a plate. In the same skillet, pour in the low-sodium chicken broth, scraping up any browned bits from the bottom of the pan. Let the broth simmer for a few minutes to reduce slightly.
- Stir in the Boursin cheese until it melts and blends into the broth, creating a creamy sauce. If you're adding fresh spinach, toss it in at this stage and let it wilt in the sauce.
- Return the seared chicken breasts to the skillet, spooning the creamy Boursin sauce over them. Let everything cook together for an additional minute to meld the flavors. Garnish with chopped fresh parsley if desired, and serve hot.
Notes
- For extra flavor, marinate the chicken in a mixture of the seasonings and a bit of olive oil for 30 minutes before cooking.
- If you can’t find Boursin cheese, a similar herbed cream cheese can be used as an alternative.
- Feel free to adjust the spices based on your taste preferences; adding a pinch of red pepper flakes can give a nice kick!