Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat. Add 2 tbs olive oil and 1 tbs unsalted butter. When the butter is melted and foaming and the pan is hot, add the chicken breasts in a single layer without crowding. Cook 4–5 minutes on the first side without moving, until a deep golden crust forms.

Flip the breasts and reduce heat to medium. Cook another 4–6 minutes until an instant-read thermometer inserted into the thickest part reads 160–165°F (71–74°C). Transfer chicken to a plate and tent loosely with foil while you make the sauce (chicken will carryover cook a few degrees).

For the Pan Sauce

Using the same skillet with the fond (brown bits), reduce heat to medium. If the pan looks dry, add 1 tbs olive oil. Add 1 finely minced shallot and sauté 1–2 minutes until soft and translucent, scraping browned bits with a wooden spoon.

Add 2 minced garlic cloves and sauté 20–30 seconds until fragrant—do not let garlic burn.

Pour in 1 cup dry white wine (or substitute 1 cup low-sodium chicken stock) to deglaze the pan. Scrape up any browned bits. Let the wine reduce by about half, 2–4 minutes over medium heat.

Add 1/2 cup low-sodium chicken stock, 2 tbs fresh lemon juice, and 1 tsp Dijon mustard. Stir to combine and simmer 2–3 minutes to meld flavors.

If using, stir in 2 tbs heavy cream to add richness and simmer 1 minute. Add 1 tbs fresh thyme leaves, and season with 1/2 tsp salt and 1/2 tsp black pepper, tasting and adjusting as needed.

Whisk in 1 tbs cold unsalted butter, one small piece at a time, off the heat to finish the sauce and give it a glossy texture.

Return the cooked chicken and any accumulated juices to the pan and spoon the sauce over each breast. Warm through 1–2 minutes (do not overcook).

To Serve

Transfer chicken to plates or a platter, spoon pan sauce over the top, sprinkle with 2 tbs chopped fresh parsley, and serve with lemon wedges on the side.

Recommended accompaniments: roasted vegetables, mashed potatoes, rice pilaf, or a simple green salad.