Step 1: Season both sides of the chicken breasts generously with salt, black pepper, and garlic powder.
Step 2: Heat olive oil in a large skillet or Dutch oven over medium-high heat. Once hot, add the chicken breasts and sear for 5-7 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Remove chicken from the skillet and set aside on a plate.
Step 3: Reduce heat to medium. Add butter to the same skillet. Once melted, add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
Step 4: Pour in the chicken broth and heavy cream. Bring to a gentle simmer, scraping up any browned bits from the bottom of the pan.
Step 5: Add the entire package of Boursin Garlic & Fine Herbs cheese to the sauce. Whisk continuously until the cheese is fully melted and the sauce is smooth and creamy. Season with additional salt and pepper to taste.
Step 6: Return the cooked chicken breasts to the skillet, spooning the creamy Boursin sauce over them. Allow the chicken to warm through in the sauce for 1-2 minutes.
Step 7: Garnish with fresh chopped parsley, if desired, and serve immediately with your favorite sides.