Pat the chicken breasts dry with paper towels. If breasts are uneven in thickness, place each between two pieces of plastic wrap or in a zip-top bag and gently pound with a meat mallet or rolling pin until about 1/2-inch thick at the thickest part. This ensures even cooking.

Season

Rub each chicken breast with 1/2 tbs olive oil. In a small bowl combine kosher salt, black pepper, garlic powder, and paprika. Sprinkle the seasoning mix evenly over both sides of the chicken and lightly press so it adheres.

Heat pan

Place a large skillet (preferably stainless steel or cast iron) over medium-high heat and add the remaining 1.5 tbs olive oil. Heat until shimmering but not smoking (about 1–2 minutes).

Sear and finish

Add the chicken breasts to the hot pan in a single layer without overcrowding. Sear 4–5 minutes on the first side without moving until golden brown. Flip and reduce heat to medium. Add 1 tbs unsalted butter to the pan and spoon the melted butter over the breasts as they cook. Cook another 4–6 minutes, or until an instant-read thermometer inserted into the thickest part reads 165°F (74°C). Remove chicken to a plate and tent loosely with foil to rest 5 minutes.

Optional pan sauce

Sauté shallot and garlic

After removing the chicken, reduce heat to medium-low. Add the minced shallot to the pan and sauté 1–2 minutes until translucent, scraping up any browned bits from the bottom of the pan. Add the minced garlic and cook 20–30 seconds until fragrant.

Deglaze

Pour in the white wine or 1 tablespoon chicken broth to deglaze the pan, scraping up browned bits with a wooden spoon. Let the wine reduce by half (about 1 minute).

Build the sauce

Add 1 cup chicken broth and bring to a simmer. Let it reduce gently for 3–4 minutes until slightly thickened. Stir in lemon juice and heavy cream (if using) and simmer 1–2 minutes more to combine.

Finish and serve

Swirl in the remaining 1 tablespoon butter and stir in chopped parsley. Taste and adjust seasoning with 1/2 tsp salt and 1/4 tsp black pepper as needed. Spoon sauce over rested chicken breasts and serve immediately.