Step 1

Prep The Chicken: Season the chicken on both sides with kosher salt and black pepper. I like to pound my chicken breasts to an even thickness so they cook evenly.

Step 2

Cook The Chicken: Heat a cast iron skillet over medium heat. When it is warm, add in the olive oil then cook the chicken on each side for 5-8 minutes until it is golden brown and has an internal temperature of 165ºF. Transfer the cooked chicken to a plate.

Step 3

Make The Sauce: In the same cast iron skillet, pour in the chicken stock and add in the package of Boursin cheese. Break the Boursin apart with a spoon and stir it until it is melted, scraping up any brown bits from the bottom of the pan. When the Boursin is melted, add in the spinach and toss to gently wilt. Turn off the heat, then add back in the chicken breasts to warm.

Step 4

Serving: Serve the chicken warm, drizzled with the Boursin sauce and your favorite sides.

Step 5

Leftovers: Leftovers will keep in an airtight container refrigerated for at least 5 days, or frozen for at least 6 months.

Step 6

See the Recipe Notes below for more tips, FAQ's and ingredient substitutions.