Prepare the Chicken: Season the chicken breasts with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear the chicken for 5–6 minutes per side until golden brown and fully cooked. Remove from the pan and set aside.
Make the Sauce: In the same pan, sauté garlic for 1 minute until fragrant. Pour in the chicken broth, scraping the bottom of the pan to deglaze. Let simmer briefly.
Add Creaminess: Stir in Boursin cheese, heavy cream, and Dijon mustard (if using). Mix until smooth.
Combine & Simmer: Return the chicken to the pan, coating it with the sauce. Simmer for 3–5 minutes to let the flavors meld.
Serve: Garnish with fresh thyme or parsley. Serve hot over potatoes, pasta, or rice.
💡 Tips:
For extra flavor, sear the chicken skin-side down first if using skin-on breasts.
Leftover sauce can be stored in the fridge and reheated gently for another meal.
