Ingredients:
- 680g boneless, skinless chicken breasts, sliced into even cutlets
- 1 tsp kosher salt
- 1/2 tsp freshly cracked black pepper
- 1 tsp garlic powder
- 2 tbsp extra virgin olive oil
- 150g Garlic & Fine Herbs Boursin Cheese
- 120ml low-sodium chicken broth
- 2 cups fresh baby spinach
- 25g freshly grated Parmesan cheese
Instructions:
- Prep the protein. Pat the 680g of chicken breasts completely dry with paper towels. Note: Surface moisture creates steam, which prevents browning.
- Season thoroughly. Rub the salt, pepper, and garlic powder evenly over both sides of the cutlets.
- Heat the pan. Pour 2 tablespoons of olive oil into your skillet over medium high heat until the oil is shimmering and slightly wispy.
- Sear the chicken. Place the cutlets in the pan and cook for 5 to 6 minutes per side until a deep golden crust forms and the internal temp is nearly 74°C.
- Rest the meat. Remove the chicken to a clean plate and tent loosely with foil to keep the heat in.
- Deglaze the skillet. Reduce the heat to medium and pour in the 120ml of chicken broth, scraping the bottom until all the brown bits are dissolved.
- Melt the cheese. Add the 150g wheel of Boursin to the broth. Whisk constantly until the sauce is smooth and bubbling gently.
- Add the greens. Stir in the spinach and 25g of Parmesan. Simmer for 1 to 2 minutes until the spinach is wilted and bright green.
- Finish and glaze. Return the chicken and its plate juices to the pan. Spoon the sauce over the meat and simmer for 1 minute until the sauce clings to the chicken. If you love the flavor profile of this dish but want something with a bit more crunch, you might find my [Parmesan Crusted Chicken](https://fooderpoint.com/recipes/parmesan-crusted-chicken-quick/) interesting for your next meal prep session. Both recipes rely on that salty, savory cheese hit that makes chicken so much more exciting.