Season the chicken breasts generously with salt and pepper on both sides. This foundation of seasoning ensures the chicken itself is flavorful, not just the sauce.

Heat olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sear for 5-6 minutes on each side until golden brown and almost cooked through (internal temperature around 155°F).

Transfer the chicken to a plate and reduce heat to medium. In the same skillet, add the minced garlic and chopped shallot, sautéing for 2-3 minutes until softened and fragrant — I find this aromatic foundation is what really sets this dish apart.

Return the chicken to the pan and add ¼ cup of water. Cover and allow the chicken to finish cooking for about 2 minutes until it reaches 165°F internally.

Break the Boursin cheese into chunks and distribute it around the chicken in the skillet. As the cheese begins to melt, gently swirl the pan to help it incorporate with the pan juices.

Reduce heat to low and allow the sauce to simmer for 2-3 minutes, occasionally spooning the creamy sauce over the chicken. The sauce will continue to thicken as it cooks.

I always taste the sauce at this point and adjust with a pinch more salt or pepper if needed. If the sauce becomes too thick, you can thin it with a splash of chicken broth or cream.

Serve immediately, making sure to spoon plenty of the herb-infused sauce over each chicken breast for maximum flavor impact.