Ingredients
Scale
- 4 boneless, skinless chicken breasts (pounded to even thickness)
- 1 package (5.2 oz) Boursin Garlic & Fine Herbs cheese
- 1/2 cup chicken broth (low sodium)
- 1/4 cup heavy cream
- 2 cups fresh baby spinach
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- Fresh parsley for garnish
Instructions
- Pat the chicken breasts dry with paper towels. This ensures a better sear in the pan. Season both sides of the chicken generously with salt, black pepper, and garlic powder. If the breasts are very thick, slice them in half lengthwise or pound them to a uniform thickness so they cook evenly.
- Heat the olive oil and butter in a large skillet over medium-high heat. Once the butter is bubbling, add the chicken breasts to the pan. Sear for about 5 to 7 minutes per side, or until they reach an internal temperature of 165°F (74°C). Remove the chicken from the skillet and set it aside on a plate, tented with foil to keep it warm.
- Lower the heat to medium. In the same skillet, pour in the chicken broth and use a wooden spoon to scrape up the browned bits from the bottom of the pan. Add the Boursin cheese and heavy cream. Whisk the mixture until the cheese melts completely and the sauce becomes smooth and bubbly. Toss in the baby spinach and stir until it wilts into the sauce.
- Place the cooked chicken breasts back into the skillet. Spoon the creamy herb sauce over the top of the chicken. Let everything simmer together for 2 minutes to allow the flavors to meld. Garnish with fresh parsley and serve immediately while the sauce is hot and silky.
- Cook Time: 30 minutes