Pat the chicken thighs dry with paper towels and drizzle with olive oil.
Season both sides with salt, pepper, and about half of the garlic‑herb seasoning.
Heat a large skillet over medium‑high heat and place the chicken thighs in a single layer. Let them sear undisturbed so they form a golden crust.
After about 8 minutes, flip the chicken and cook for another 2 minutes until just cooked through and remove the chicken from the skillet and set aside. Lower the heat to medium‑low.
Add the minced garlic and remaining seasoning to the skillet and sauté until fragrant.
Pour in a small amount of chicken broth to deglaze, scraping up any browned bits from the pan.
Add the soft cheese pieces and whisk, breaking them up until smooth. Slowly pour in the remaining broth, whisking constantly until the sauce is creamy and silky.
Stir in the fresh herbs, then return the chicken to the pan and coat with the sauce.
Serve immediately with extra herbs sprinkled on top.
