Cut each chicken breast horizontally into 2 thin cutlets, creating 4 pieces total. Season both sides with garlic powder, salt, and freshly ground black pepper.

Warm the olive oil and butter in a large skillet over medium-high heat. Once the butter has melted and the skillet is hot, add the chicken without crowding the pan.

Cook the cutlets for 5–6 minutes per side, until browned and the internal temperature reaches 165°F / 74°C. Move the chicken to a clean plate.

Lower the heat to medium. Add the chopped onion and cook for about 5 minutes, stirring occasionally, until softened and lightly golden. If the skillet is dry, add a small splash of olive oil.

Pour the chicken broth into the skillet. Scrape the browned bits from the bottom of the pan as the broth comes to a gentle simmer.

Add the softened Boursin Fine Herbs & Garlic cheese. Stir continuously until the cheese has melted and the broth has become smooth and creamy.

Let the sauce simmer for about 5 minutes, allowing it to thicken slightly. Stir in the chopped parsley if using.

Place the chicken and any accumulated juices back into the skillet. Simmer for a couple of minutes, turning the cutlets as needed so they are warmed through and coated in sauce.

Taste the sauce and add more salt or pepper if needed. Serve.