Season the chicken: Pat chicken breasts dry and season both sides generously with salt and pepper.
Sear the chicken: Heat olive oil in a large skillet over medium heat. Add the chicken and sear for 5–6 minutes per side, or until golden brown and cooked through (internal temperature should reach 165°F / 74°C). Transfer chicken to a plate and cover loosely to keep warm.
Sauté aromatics: In the same skillet, add the chopped shallot and garlic. Sauté for 1–2 minutes, stirring often, until softened and fragrant—do not let the garlic brown.
Make the sauce: Lower the heat and add the Boursin cheese, chicken broth, and heavy cream. Stir continuously until the cheese melts completely and the sauce becomes smooth and creamy.
Simmer the chicken: Return the chicken breasts to the skillet. Simmer for 5–7 minutes, spooning sauce over the top to coat. The sauce will thicken slightly as it reduces.
Finish and serve: Taste the sauce and adjust with more salt, pepper, or a squeeze of lemon juice if desired to brighten the flavors.
Garnish: Sprinkle with freshly chopped parsley just before serving.
