Pat the chicken breasts dry with paper towels and season both sides generously with salt and pepper.

Preheat the oven to 375°F. In an oven-safe skillet, heat the olive oil and 1 tablespoon of the butter over medium-high heat.

Place the chicken breasts in the skillet, skin-side down, and cook for 5 to 8 minutes, or until the skin is golden brown and crisp. Flip the chicken and cook for 2 minutes more.

Transfer the skillet to the oven and roast for 6 to 11 minutes, or until the internal temperature reaches 165°F on an instant-read thermometer inserted into the thickest part of the breast. The thickness of the chicken really matters here, so be sure to check the temperature early. Also, it will not take as long in the skillet if your chicken does not include the skin.

Transfer the chicken to a plate and tent loosely with foil.

Return the skillet to medium heat. Add the shallots and cook for about 2 minutes, or until softened. Add the garlic and sauté for 1 minute more.

Pour in the wine, scraping up any browned bits from the bottom of the pan. Simmer for 1 to 2 minutes, or until the wine is reduced by half.

Add the chicken stock and bring to a simmer. Cook for about 2 minutes to reduce slightly. Stir in the cream, Dijon mustard, and thyme. Simmer for 3 to 5 minutes, or until the sauce has thickened slightly.

Whisk in the remaining tablespoon of butter until smooth. Taste and adjust seasoning if needed. Pour some of the sauce into a serving dish.

 

Arrange the chicken on a serving plate and spoon the sauce over or alongside. Garnish with chopped parsley and serve warm. Enjoy!