Step 1: Pat chicken breasts or thighs dry with paper towels. Season generously with salt, pepper, and garlic powder on both sides.
Step 2: Heat 1 tablespoon of olive oil or butter in a large oven-safe skillet (cast iron or stainless steel recommended) over medium-high heat. Add the chicken to the skillet without overcrowding (cook in batches if necessary). Sear for 4-5 minutes per side until deeply golden brown. Remove chicken from the skillet and set aside on a plate.
Step 3: Reduce heat to medium. Add the remaining 1 tablespoon of olive oil or butter if needed. Add minced garlic to the skillet and cook for 1 minute until fragrant, stirring constantly to prevent burning.
Step 4: Pour in the chicken broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring to a gentle simmer. Reduce the heat to low and stir in the heavy cream. Let it warm through for a minute.
Step 5: Add the Boursin Garlic & Herb cheese to the simmering liquid. Stir continuously until the cheese has completely melted and the sauce is smooth and creamy.
Step 6: Return the seared chicken to the skillet, nestling it into the creamy Boursin sauce. If desired, you can cover the pan and let it simmer gently in the sauce for 5-7 minutes, or transfer the skillet to a preheated oven at 375°F (190°C) for 10-15 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Step 7: Once the chicken is cooked through, remove the skillet from the heat. Garnish generously with fresh chopped parsley. Serve immediately with your favorite sides.