Step 1

Preheat the oven to 425 degrees Fahrenheit.

Step 2

Pound the chicken flat, season it with the oregano, garlic powder, onion powder, kosher salt, and pepper on both sides.

Step 3

Next, add a generous drizzle of olive oil to a large pan over medium-high heat. Sear the chicken breasts on each side for 3-5 minutes (or until a golden crust forms). Remove the chicken from the pan and set them aside.

Step 4

Add the halved potatoes to the pan and saute for 5 minutes. Add the minced shallot and saute for another minute or two.

Step 5

Remove the potatoes from the pan and then deglaze the pan with the chicken broth. Turn the heat down to low. Add the Boursin cheese, whisk it until it’s melted.

Step 6

Return the chicken and potatoes back to the pan and then bake it in the oven for 10-15 minutes, or until the chicken reaches an internal temp of 165 degrees Fahrenheit and the potatoes are fork tender.

Step 7

Top with Italian parsley. Serve.