Slice the chicken breasts in half lengthwise to create four thin cutlets. Season both sides generously with garlic powder, salt, and black pepper for optimal flavor.

Heat olive oil and butter in a skillet over medium-high heat. Sear the chicken for 5–6 minutes on each side until they are golden brown and cooked through. Remove the chicken and set aside.

Lower the heat to medium and add the chopped onion to the same skillet. Sauté for about 5 minutes until the onion is soft and slightly golden. If needed, add a small splash of oil to prevent sticking.

Pour in the chicken broth and add the Boursin cheese. Stir gently over low heat until the cheese fully melts and the sauce becomes smooth. Let it simmer for about 5 minutes to thicken slightly and stir in the chopped parsley.

Return the seared chicken and any juices back to the skillet. Simmer for 2–3 minutes until heated through. Adjust seasoning with salt and pepper to taste and thin the sauce with extra broth if needed, then serve immediately.