Step 1

Pat the chicken dry on both sides. If the chicken breasts are larger than 4-5 ounces, lay them flat on a cutting board and carefully slice the chicken in half lengthwise by holding the top of the chicken and cutting through the center parallel to the cutting board. Place the chicken in a medium bowl and drizzle it with olive oil then toss it quickly to coat the chicken. Sprinkle it with the paprika, onion powder, garlic powder, salt, and black pepper, and toss it again to coat the chicken in the spices.

Step 2

Drizzle another tablespoon of oil in a large saucepan or skillet over medium-high heat. Once it’s hot and shimmering, add the seasoned chicken and cook for 3-4 minutes on each side until they’re deeply golden brown, crispy around the edges, and cooked all the way through. Remove the chicken when the internal temperature reaches approximately 160°F, to allow for 5 degrees of carryover cooking (the target temperature is 165°F). If the outside of the chicken is browning too much before the chicken is cooked all the way through you can add a tablespoon or two of water to the pan at a time. Remove the cooked chicken to a clean plate or cutting board.

Step 3

Turn the heat down to medium and add the butter to the pan and swirl around to cook and melt. Add the shallots and cook to soften for 2-3 minutes then add the minced garlic and cook for another minute until it's fragrant.

Step 4

Pour in the white wine and scrape the brown bits off the bottom to deglaze the pan. Add the chicken broth and stir to combine then place the wheel of Boursin cheese in the center and stir it around until it's melted and the sauce thickens. Turn the heat down to low and stir in the fresh chopped parsley.

Step 5

Nestle the chicken breast back into the pan with the sauce and spoon the creamy sauce on top of each piece of chicken. Serve it right away with more chopped parsley, chives, or parmesan cheese.