Pat the chicken breasts dry with paper towels. Season both sides evenly with 1 tsp kosher salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook without moving 5–6 minutes until a golden crust forms. Flip and reduce heat to medium; continue cooking 5–6 minutes more, or until the internal temperature reaches 165°F (74°C) and the chicken is cooked through. Transfer the chicken to a plate and tent loosely with foil to keep warm.

Pan Sauce

Sauté aromatics

Lower the skillet heat to medium. Add 2 tbsp unsalted butter. When melted, add the finely minced shallot and sauté 1–2 minutes until softened and translucent. Add the 2 minced garlic cloves and cook 30–45 seconds until fragrant, stirring constantly to avoid burning.

Deglaze and reduce

Pour in 1/4 cup dry white wine (or 1/4 cup chicken broth) to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Let the liquid simmer and reduce by about half, roughly 1–2 minutes.

Build the sauce

Stir in 1/2 cup low-sodium chicken broth, 2 tbsp fresh lemon juice, 1 tsp Dijon mustard, and 1/4 cup heavy cream. Bring the mixture to a gentle simmer and cook 2–3 minutes until slightly thickened. Taste and adjust seasoning with a pinch of salt and a few grinds of black pepper if needed.

Finish and serve

Return the cooked chicken to the skillet and spoon the sauce over each piece to rewarm for 1 minute. Remove from heat, stir in 2 tbsp chopped fresh parsley, and spoon extra sauce over the chicken. Serve immediately.