Step 1: Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Season chicken breasts generously with salt and pepper.
Step 2: Sear chicken for 4-5 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, tented with foil.
Step 3: Reduce heat to medium. Add the remaining 1 tablespoon of olive oil to the skillet. Add the diced shallot and cook for 2-3 minutes until softened. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
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.
Step 5: Add the asparagus spears to the simmering broth. Cook for 3-5 minutes, or until crisp-tender. Remove asparagus and set aside with the chicken.
Step 6: Reduce the heat to low. Add the entire block of Boursin Garlic & Fine Herbs cheese to the skillet. Whisk continuously until the cheese has melted completely and formed a smooth, creamy sauce.
Step 7: Return the cooked chicken breasts and asparagus to the skillet, nestling them into the creamy Boursin sauce. Spoon some of the sauce over the chicken and asparagus.
Step 8: Garnish with fresh chopped parsley, if desired. Serve immediately.