Step 1: Season the Chicken

Pat your chicken breasts dry with a paper towel. This ensures the seasoning adheres properly. Drizzle with 1 tablespoon of olive oil, then rub the mixture of paprika, onion powder, garlic powder, and black pepper evenly over both sides.

Step 2: Sear the Chicken

Heat the remaining olive oil in a large skillet over medium-high heat. Once hot, add the chicken. Cook for 3-4 minutes per side until golden brown. If the chicken browns too quickly, add a teaspoon of water to keep the pan from burning.

Step 3: Sauté Aromatics

Turn the heat to medium and add the butter. Once melted, toss in the sliced shallots. Cook for 2-3 minutes until soft and translucent, then add the minced garlic and cook for one additional minute until fragrant.

Step 4: Create the Creamy Sauce

Pour in the broth to deglaze the pan, scraping up all those delicious brown bits from the bottom. Add the Boursin cheese and stir until melted and smooth. Reduce heat to low and simmer until the sauce thickens, then stir in your fresh parsley.

Step 5: Serve

Return the cooked chicken to the pan and spoon the creamy sauce over each breast. Serve warm immediately, perhaps with an extra sprinkle of fresh herbs or parmesan.

Pro Tips

• Do not overcrowd the pan; cook the chicken in batches if necessary to ensure a proper sear rather than steaming it.
• Use an instant-read meat thermometer to ensure the chicken hits 165°F for the perfect balance of juicy and safe.
• Whisk the sauce constantly while the cheese is melting to prevent any separation.
• Save some fresh herbs to sprinkle on top right before serving for a pop of color and freshness.