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Season the chicken lightly with salt and black pepper on both sides.
Heat olive oil in a large skillet over medium heat.
Add the chicken and sear for 4–5 minutes on each side until lightly golden.
Remove the chicken temporarily and add minced garlic to the same pan. Cook for 30 seconds until fragrant.
Pour in the chicken broth and stir, scraping up the browned bits from the bottom.
Add the Boursin cheese and stir gently until it melts into a smooth creamy sauce.
Return the chicken to the pan and simmer for 5–7 minutes until fully cooked and coated in the sauce.
Finish with fresh thyme or parsley and serve warm.