Ingredients
Scale
- 2 large chicken breasts
- 1/2 teaspoon garlic powder
- Salt & pepper to taste
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1/2 medium onion, chopped
- 3/4 cup chicken broth (use low sodium if sensitive to salt)
- 1 (5.2 oz) package Boursin Fine Herbs & Garlic cheese, softened
- 1–2 tablespoons chopped parsley, to taste (optional)
Instructions
- Cut the chicken breasts in half lengthwise to get 4 thinner pieces. Season them with garlic powder and some salt & pepper.
- Add the oil and butter to a skillet over medium-high heat and let it heat up for a few minutes. Cook the chicken for about 5–6 minutes per side or until cooked through, then transfer it to a plate.
- To the same skillet, add the onions and sauté for about 5 minutes or until softened and lightly browned. If the pan seems dry, add a small splash more olive oil.
- Add the chicken broth and the Boursin cheese to the skillet. Stir until you have a smooth sauce. Let it bubble for 5 minutes, then stir in chopped parsley if using.
- Add the chicken (and any juices from the plate) back into the skillet and let it warm through for a couple of minutes. The sauce should thicken slightly — if it’s too thick, add a splash of chicken broth.
- Taste and season with salt and pepper if needed. Serve immediately.
Notes
- Chicken is fully cooked when an instant-read thermometer reads 165°F (74°C) when inserted into the thickest part.
- For an extra luxurious sauce, add a splash of cream or a pinch of red pepper flakes for subtle heat.
- This recipe also appears on page 78 of the Salt & Lavender: Everyday Essentials cookbook.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: American