Rub the chicken breasts with salt and pepper, then press them into even thickness for uniform cooking.
Heat a tablespoon of olive oil in a skillet over medium heat until shimmering and slightly bubbling.
Add the chicken to the skillet and sear for about 4-5 minutes per side, until golden brown and cooked through. Remove the chicken and set aside.
Reduce the heat to low, then add the minced garlic to the skillet, cooking just until fragrant, about 30 seconds – the garlic should turn slightly golden and release a delicious aroma.
Add the softened Boursin cheese to the skillet, stirring gently as it begins to melt and become creamy, covering the pan with a velvety sauce.
Pour in the chicken broth gradually, stirring constantly to loosen the sauce and achieve a smooth, bubbling mixture that coats the back of a spoon.
If desired, add a teaspoon of lemon zest to brighten the herby cheese flavor, mixing well for balanced acidity.
Return the cooked chicken to the skillet, spooning the sauce over the top, then cover the pan and simmer on low heat for 5 minutes to reheat the chicken and meld the flavors.
Uncover and check the sauce; it should be thick and creamy, gently bubbling, with a rich, herby aroma filling the air.
Arrange the chicken on plates and spoon the sauce generously over each piece. Serve immediately, enjoying the velvety texture and herby scent.
