Season chicken breasts evenly on both sides with salt, pepper, and garlic powder.

Heat olive oil and butter in a large skillet over medium-high heat until the butter is foaming.

Place chicken in the skillet and sear for 5 to 7 minutes per side until the internal temperature reaches 165 degrees Fahrenheit and the exterior is golden brown.

Remove chicken from the skillet and set aside on a plate; tent with foil to keep warm.

Pour chicken broth into the hot skillet, whisking constantly to deglaze and incorporate any browned bits from the bottom.

Reduce heat to medium and add the Boursin cheese and heavy cream to the skillet.

Whisk the sauce continuously until the cheese has melted and the mixture is smooth and simmering.

Return the chicken and any resting juices to the skillet, spooning the sauce over the meat.

Simmer for 2 to 3 minutes until the sauce thickens to your desired consistency.

Garnish with chopped fresh parsley and serve immediately.