Pat the chicken breasts dry with paper towels. If breasts are unevenly thick, butterfly or pound them to an even thickness about 3/4 inch to ensure even cooking.

Season both sides of the chicken breasts evenly with kosher salt, black pepper, and garlic powder.

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and swirl to coat. When the oil shimmers, add the chicken breasts, leaving space between them. Cook without moving until a golden-brown crust forms, about 4-5 minutes.

Flip the chicken, add the remaining 1 tablespoon olive oil around the pan, and cook the second side until golden and the internal temperature reaches 160-165°F (71-74°C), about 4-5 more minutes depending on thickness. Transfer the chicken to a plate and tent with foil to rest while you make the sauce.

Pan Sauce

Reduce heat to medium. In the same skillet, add 2 tablespoons unsalted butter. When melted, add the minced shallot and cook, stirring, until softened and translucent, about 1-2 minutes. Scrape up any browned bits from the bottom of the pan with a wooden spoon — these add flavor.

Add the minced garlic and cook for 20-30 seconds until fragrant, taking care not to brown it.

Pour in the 1/2 cup dry white wine (or chicken broth). Increase heat briefly to bring the liquid to a simmer and deglaze the pan, scraping up any remaining fond. Cook until the wine reduces by about half, about 2-3 minutes.

Add 1/2 cup chicken broth and bring the mixture to a gentle simmer. Stir in 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, and 1/4 cup heavy cream. Simmer for 2-3 minutes until the sauce slightly thickens and becomes glossy.

Taste the sauce and adjust seasoning with a pinch of salt and pepper if needed. Stir in the remaining 1 tablespoon butter off the heat to enrich the sauce and finish with 2 tablespoons chopped fresh parsley.

Return the rested chicken breasts to the pan and spoon the sauce over them. Let them warm in the sauce for 1-2 minutes to reach serving temperature and to allow flavors to meld.

Serve

Transfer the chicken to plates, spoon additional pan sauce over top, and garnish with lemon wedges and more parsley if desired. Serve with cooked rice or mashed potatoes to soak up the sauce.