12 Chicken Breast Recipes That Taste Expensive

Picture a perfectly seared chicken breast, its golden-brown crust giving way to tender, juicy meat that rivals any restaurant dish. You don't need an expensive culinary degree to transform humble chicken breasts into sophisticated meals that'll make your guests think you've hired a private chef. From prosciutto-wrapped creations to delicate wine reductions, these 12 recipes show you how to elevate everyday ingredients into something truly special. Let's explore how simple techniques and strategic ingredient pairings can help you master restaurant-quality chicken at home.

Pan-Seared Herb-Crusted Chicken Breast

Pan-seared herb-crusted chicken breast combines simplicity with elegant presentation, creating a restaurant-quality dish that can be easily prepared at home. The golden-brown crust locks in moisture while the aromatic herbs infuse the meat with delicate flavors, resulting in a perfectly cooked chicken breast that's both visually appealing and delicious.

The success of this dish relies on proper seasoning and temperature control. When the chicken meets the hot pan, it creates a flavorful crust that seals in the natural juices, while the dried herbs add both texture and taste. This method ensures that each bite is tender and succulent, making it an ideal choice for both casual dinners and special occasions.

• 2 boneless, skinless chicken breasts
• 2 tablespoons dried Italian herbs
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• Paper towels

Remove chicken breasts from refrigerator 30 minutes before cooking to bring them to room temperature. Pat the chicken breasts completely dry with paper towels to ensure proper browning. Season both sides generously with salt and pepper, then coat each breast thoroughly with dried herbs, pressing firmly to ensure the herbs adhere to the surface.

Heat olive oil in a large skillet over medium-high heat until it begins to shimmer. Place the chicken breasts in the pan and cook for 6-7 minutes on the first side, without moving them, until a golden-brown crust forms. Flip the breasts and cook for an additional 6-7 minutes on the second side, or until the internal temperature reaches 165°F (74°C).

Transfer the cooked chicken to a cutting board and let it rest for 5 minutes to allow the juices to redistribute throughout the meat. After resting, slice the chicken against the grain and serve immediately.

For optimal results, ensure the chicken breasts are of uniform thickness by butterflying or pounding them before cooking. Using a meat thermometer is crucial for achieving perfect doneness without cutting into the meat. If the herbs begin to brown too quickly, reduce heat to medium to prevent burning.

The pan should be large enough to accommodate both breasts without crowding, which ensures even cooking and proper crust formation.

Prosciutto-Wrapped Chicken With Sage Butter

Prosciutto-wrapped chicken breast with sage butter combines the elegance of Italian cured ham with the earthy aromatics of fresh sage. The prosciutto creates a protective wrapping that keeps the chicken moist while crisping up to provide a satisfying textural contrast.

When the sage-infused butter melts into the chicken and mingles with the prosciutto's natural saltiness, it creates a sophisticated flavor profile that transforms an ordinary chicken breast into a restaurant-caliber entrée. This dish strikes the perfect balance between rustic comfort food and refined dining.

• 2 boneless, skinless chicken breasts
• 4-6 slices prosciutto
• 8-10 fresh sage leaves
• 4 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1/2 teaspoon black pepper
• 1/4 teaspoon kosher salt

Butterfly each chicken breast horizontally without cutting all the way through, then open like a book. Place between two sheets of plastic wrap and gently pound to an even 1/4-inch thickness.

Season the chicken lightly with salt and pepper, remembering that prosciutto adds considerable saltiness to the final dish.

Layer 2-3 slices of prosciutto on a work surface, slightly overlapping. Place 2-3 sage leaves in the center, then place the flattened chicken breast on top.

Using the prosciutto as a wrapper, roll the chicken breast tightly, tucking in the ends. Repeat with the second breast.

In a large skillet, melt 2 tablespoons of butter with the olive oil over medium heat. Add the remaining sage leaves and cook until the butter begins to foam.

Place the wrapped chicken breasts seam-side down in the pan and cook for 4-5 minutes per side, until the prosciutto is crispy and the chicken reaches an internal temperature of 165°F (74°C).

Remove the chicken from the pan and let rest. Add the remaining butter to the pan, swirling until it turns golden brown and develops a nutty aroma.

Pour this sage-infused brown butter over the rested chicken just before serving.

For best results, ensure the prosciutto is thinly sliced and pliable enough to wrap easily around the chicken. If the prosciutto tears while wrapping, simply patch it with another small piece.

The chicken can be wrapped and refrigerated up to 4 hours before cooking, making this an excellent choice for entertaining.

Chicken Marsala With Wild Mushrooms

Chicken Marsala is a classic Italian-American dish that transforms humble chicken breasts into an elegant entrée through the magic of Marsala wine and wild mushrooms. The combination creates a rich, complex sauce that perfectly complements the tender chicken, while the mushrooms add an earthy depth that elevates the entire dish.

The key to a successful Chicken Marsala lies in properly preparing both the chicken and the sauce. The chicken must be pounded thin for even cooking and quick browning, while the sauce requires careful attention to achieve the right consistency – reduced enough to coat the back of a spoon but not so much that it becomes overly thick or loses its wine-forward character.

• 4 boneless, skinless chicken breasts
• 1 pound mixed wild mushrooms
• 1 cup Marsala wine
• 2 cups chicken stock
• 1/2 cup all-purpose flour
• 4 tablespoons butter
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• 1 shallot, finely diced
• 2 teaspoons fresh thyme
• Salt and black pepper to taste
• 2 tablespoons fresh parsley, chopped

Place chicken breasts between plastic wrap and pound to an even 1/4-inch thickness. Season both sides with salt and pepper, then dredge in flour, shaking off excess. Heat olive oil in a large skillet over medium-high heat and cook chicken for 4-5 minutes per side until golden brown. Remove chicken to a plate and set aside.

In the same pan, add butter and sauté mushrooms until they release their moisture and begin to brown, about 5-7 minutes. Add shallots and garlic, cooking until softened. Pour in Marsala wine, scraping the bottom of the pan to release any browned bits.

Allow wine to reduce by half, then add chicken stock and thyme. Return chicken to the pan and simmer until the sauce thickens enough to coat the back of a spoon, about 10-12 minutes. Adjust seasoning with salt and pepper, and garnish with fresh parsley before serving.

For optimal results, use dry Marsala wine rather than sweet, and choose a variety of wild mushrooms such as porcini, shiitake, or oyster mushrooms for more complex flavors. The chicken can be prepared up to the point of cooking several hours in advance and refrigerated, but the sauce should be made just before serving for the best texture and flavor.

Lemon-Garlic Chicken in White Wine Sauce

Lemon-Garlic Chicken in White Wine Sauce transforms ordinary chicken breasts into an elegant entrée worthy of any special occasion. The bright citrus notes combined with savory garlic and the richness of white wine create a sophisticated yet surprisingly simple dish that's perfect for both weeknight dinners and entertaining guests.

This classic French-inspired preparation method produces tender, juicy chicken breasts swimming in a silky sauce that's perfect for spooning over rice, pasta, or crusty bread. The sauce develops complex layers of flavor as the wine reduces and mingles with the chicken's natural juices, creating a restaurant-quality result in your own kitchen.

• 2 boneless, skinless chicken breasts
• 4 cloves garlic, minced
• 1 lemon, juiced and zested
• 1 cup dry white wine
• 1/2 cup chicken broth
• 3 tablespoons butter
• 2 tablespoons olive oil
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/4 cup all-purpose flour

Season chicken breasts generously with salt and pepper, then lightly dust with flour, shaking off excess. Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken breasts and cook for 5-6 minutes on each side until golden brown. Remove chicken from pan and set aside.

In the same pan, reduce heat to medium and add minced garlic, cooking until fragrant, about 30 seconds. Add white wine, scraping the bottom of the pan to release any browned bits. Allow wine to reduce by half, approximately 3-4 minutes, then add chicken broth, lemon juice, and thyme.

Return chicken to the pan and simmer for 5-7 minutes until chicken is cooked through and sauce has thickened slightly. Remove chicken to serving plates. Add butter and lemon zest to the sauce, stirring until butter is melted and sauce is silky. Pour sauce over chicken and garnish with fresh parsley.

For optimal results, choose a dry white wine such as Sauvignon Blanc or Pinot Grigio, and avoid cooking wines from the grocery store. The chicken breasts should be of uniform thickness; if necessary, pound them between plastic wrap to achieve even cooking.

The sauce can be made ahead and reheated, but the chicken is best served immediately after cooking.

Pistachio-Crusted Chicken With Honey Glaze

Pistachio-crusted chicken elevates the classic breaded cutlet to new heights, combining the rich, nutty flavor of pistachios with the natural sweetness of honey. The result is a sophisticated dish that delivers both texture and taste, with a golden-brown crust protecting perfectly cooked chicken beneath.

This recipe transforms ordinary chicken breasts into an impressive main course that's equally suitable for a casual family dinner or elegant entertaining. The honey glaze adds a subtle sweetness that complements the savory pistachios, while helping to keep the chicken moist and tender throughout the cooking process.

• 2 boneless, skinless chicken breasts
• 1 cup shelled pistachios, finely chopped
• 1/2 cup all-purpose flour
• 2 large eggs, beaten
• 1/4 cup honey
• 2 tablespoons Dijon mustard
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 3 tablespoons olive oil

Begin by placing the chicken breasts between two sheets of plastic wrap and gently pounding them to an even thickness of about 1/2 inch. Season both sides with salt and pepper. Set up three shallow dishes: one with flour, one with beaten eggs, and one with finely chopped pistachios.

Dredge each chicken breast first in flour, shaking off excess, then dip in beaten eggs, and finally coat thoroughly with chopped pistachios, pressing gently to ensure the nuts adhere to the surface. Heat olive oil in a large skillet over medium heat until shimmering.

Place the crusted chicken breasts in the pan and cook for 4-5 minutes on each side, until the pistachio coating is golden brown and the chicken is cooked through (internal temperature should reach 165°F).

While the chicken is cooking, whisk together honey and Dijon mustard in a small bowl. During the final minute of cooking, brush the honey mixture over both sides of the chicken, allowing it to create a glossy glaze.

For best results, process the pistachios to a consistent, fine texture – but not so fine that they become powdery. This ensures even cooking and proper adhesion to the chicken.

Allow the cooked chicken to rest for 5 minutes before slicing to help retain its juices. If pistachios begin to brown too quickly during cooking, reduce heat to medium-low to prevent burning.

Truffle-Scented Chicken With Parmesan Risotto

Truffle-infused chicken breast paired with creamy parmesan risotto creates an elegant dish that brings restaurant-quality luxury to your home kitchen. The earthy aroma of truffles combines with the savory chicken and rich, velvety risotto to produce a memorable dining experience.

This dish requires attention to timing, as both components need to be monitored carefully to achieve the perfect result. The risotto demands constant stirring to release the starches that create its signature creamy texture, while the chicken must be cooked to achieve a golden exterior while maintaining its juiciness.

• 2 boneless, skinless chicken breasts
• 2 tablespoons truffle oil
• 6 cups chicken stock
• 2 cups Arborio rice
• 1 medium onion, finely diced
• 1 cup freshly grated Parmesan cheese
• 1/2 cup dry white wine
• 4 tablespoons butter
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh thyme sprigs

Begin by bringing the chicken stock to a simmer in a separate pot. Meanwhile, season the chicken breasts generously with salt and pepper.

Heat one tablespoon of olive oil in a large skillet over medium-high heat. Cook the chicken breasts for 6-7 minutes per side until golden brown and cooked through. During the last minute of cooking, drizzle one tablespoon of truffle oil over the chicken. Remove from heat and let rest.

In a large, heavy-bottomed pot, heat the remaining olive oil over medium heat. Add the diced onion and cook until translucent, about 5 minutes.

Add the Arborio rice and stir for 2-3 minutes until the grains are well-coated and slightly toasted. Pour in the white wine and stir constantly until almost completely absorbed.

Begin adding the hot chicken stock one ladle at a time, stirring constantly and waiting for each addition to be absorbed before adding more. This process should take about 18-20 minutes. When the rice is almost done, stir in the Parmesan cheese, butter, and remaining truffle oil. Season with salt and pepper to taste.

For optimal results, ensure the chicken stock remains hot throughout the cooking process, as adding cold liquid will interrupt the cooking of the rice. The risotto should be creamy and slightly loose when finished – it will continue to thicken as it sits.

If the chicken breasts are particularly thick, consider butterflying them to ensure even cooking. Fresh shaved truffles can be added as a garnish for special occasions, though the truffle oil provides sufficient flavor for everyday preparation.

Mediterranean Stuffed Chicken Breast

Mediterranean Stuffed Chicken Breast transforms ordinary chicken into an elegant entrée bursting with the vibrant flavors of the Mediterranean region. The combination of salty feta cheese, sun-dried tomatoes, and fresh spinach creates a colorful and flavorful filling that keeps the chicken moist during cooking.

This dish may look complicated, but it's surprisingly straightforward to prepare and can be assembled ahead of time for easy entertaining. The key is creating a proper pocket in the chicken breast and securing it well to keep the filling intact during cooking. When sliced, each piece reveals a beautiful spiral of Mediterranean ingredients that will impress any dinner guest.

• 4 large boneless, skinless chicken breasts
• 6 ounces feta cheese, crumbled
• 1 cup fresh spinach leaves, chopped
• ½ cup sun-dried tomatoes, chopped
• 2 cloves garlic, minced
• 1 tablespoon fresh oregano, chopped
• 2 tablespoons olive oil
• 1 teaspoon lemon zest
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• Kitchen twine or toothpicks

Place each chicken breast on a cutting board and, using a sharp knife, cut a horizontal slit along the side to create a pocket, being careful not to cut all the way through. Season both the inside and outside of the chicken with salt and pepper.

In a medium bowl, combine the feta cheese, chopped spinach, sun-dried tomatoes, garlic, oregano, and lemon zest. Mix well until all ingredients are evenly distributed. Divide the mixture evenly between the four chicken breasts, stuffing each pocket carefully. Secure the openings with kitchen twine or toothpicks to prevent the filling from falling out during cooking.

Heat olive oil in a large oven-safe skillet over medium-high heat. Once hot, place the stuffed chicken breasts in the pan and sear for 4-5 minutes on each side until golden brown.

Transfer the skillet to a preheated 375°F (190°C) oven and continue cooking for 15-20 minutes, or until the internal temperature reaches 165°F (74°C). Let the chicken rest for 5-10 minutes before removing the twine or toothpicks and slicing.

For best results, allow chicken breasts to come to room temperature 30 minutes before cooking. If the chicken breasts are very thick, gently pound them to even thickness before cutting the pocket. The filling can be prepared up to a day in advance and stored in the refrigerator.

If the sun-dried tomatoes are packed in oil, drain and pat them dry before chopping to prevent the filling from becoming too wet.

Champagne Cream Chicken With Fresh Herbs

Champagne Cream Chicken with Fresh Herbs transforms an ordinary chicken dinner into an elegant culinary experience. The combination of crisp champagne, rich cream, and aromatic fresh herbs creates a sophisticated sauce that perfectly complements tender chicken breasts.

This classic French-inspired dish balances the subtle effervescence of champagne with the richness of heavy cream, while fresh herbs add depth and complexity. The sauce reduces to a silky consistency that clings beautifully to the chicken, making every bite a perfect blend of flavors.

• 4 boneless, skinless chicken breasts
• 1 cup champagne or sparkling wine
• 1 cup heavy cream
• 2 tablespoons butter
• 2 tablespoons olive oil
• 1/4 cup fresh herbs (tarragon, thyme, and parsley)
• 2 shallots, finely minced
• Salt and white pepper to taste
• 1 tablespoon flour

Season chicken breasts generously with salt and white pepper. Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Once hot, add chicken breasts and cook for 5-6 minutes on each side until golden brown and cooked through. Remove chicken from pan and set aside, covered with foil to keep warm.

In the same pan, add remaining butter and minced shallots. Sauté until shallots are translucent, about 2-3 minutes. Sprinkle flour over shallots and cook for one minute, stirring constantly.

Pour in champagne, scraping the bottom of the pan to release any browned bits. Allow champagne to reduce by half, about 3-4 minutes.

Add heavy cream and fresh herbs, stirring to combine. Simmer sauce until it thickens enough to coat the back of a spoon, approximately 5 minutes. Return chicken to the pan, spooning sauce over the top. Allow chicken to warm through in the sauce for 2-3 minutes before serving.

For optimal results, use a good quality champagne or sparkling wine that you'd enjoy drinking, as the flavor will concentrate during cooking. The sauce can be made ahead and reheated gently, though the fresh herbs should be added just before serving to maintain their vibrant flavor and color.

If the sauce becomes too thick, thin it with a small amount of chicken broth or additional champagne.

Pecan-Crusted Chicken With Bourbon Sauce

Pecan-crusted chicken elevates the humble chicken breast into an elegant Southern-inspired dish that's perfect for special occasions or a luxurious weeknight dinner. The crushed pecans create a crispy, flavorful coating that seals in moisture while adding a rich, nutty dimension to the meat.

The accompanying bourbon sauce transforms this dish from merely delicious to extraordinary. The combination of bourbon's smoky sweetness with butter and cream creates a velvety sauce that perfectly complements the pecan crust, while adding a sophisticated touch that makes this dish restaurant-worthy.

• 2 boneless, skinless chicken breasts
• 1 cup finely chopped pecans
• 1/2 cup all-purpose flour
• 1 teaspoon paprika
• 2 large eggs, beaten
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons vegetable oil

Bourbon Sauce:

• 1/2 cup bourbon
• 1 cup heavy cream
• 2 tablespoons butter
• 1 tablespoon Dijon mustard
• 1 tablespoon honey
• Salt and pepper to taste

Begin by butterflying the chicken breasts to create even thickness throughout.

Place them between two sheets of plastic wrap and gently pound to approximately 1/4-inch thickness.

Season both sides with salt and pepper.

Set up three shallow dishes for the breading station.

Place flour mixed with paprika in the first dish, beaten eggs in the second, and finely chopped pecans in the third.

Dredge each chicken breast first in the flour mixture, then the egg wash, and finally coat thoroughly with the crushed pecans, pressing gently to adhere.

Heat vegetable oil in a large skillet over medium heat.

Cook the pecan-crusted chicken for 4-5 minutes on each side until golden brown and cooked through to 165°F.

Remove chicken to a warm plate.

In the same pan, add bourbon to deglaze, scraping up any browned bits.

Add cream, butter, mustard, and honey, simmering until reduced by half and thickened.

Season the sauce with salt and pepper to taste.

For optimal results, ensure pecans are finely chopped but not ground to powder – this creates the perfect crust texture.

Allow the chicken to rest for 5 minutes before serving, and spoon the warm bourbon sauce over the top just before presenting.

The sauce can be made ahead and gently reheated, but the chicken should be served immediately after cooking for the crispiest crust.

Roasted Fig and Goat Cheese Chicken

Roasted Fig and Goat Cheese Chicken transforms an ordinary chicken breast into an elegant entrée that perfectly balances sweet, tangy, and savory flavors. The combination of fresh figs, creamy goat cheese, and perfectly cooked chicken creates a dish worthy of any special occasion or sophisticated dinner party.

This recipe takes advantage of figs' natural sweetness, which caramelizes during roasting and complements the rich, tangy goat cheese. The chicken serves as a canvas for these bold flavors while maintaining its own distinct taste and juicy texture through careful preparation and cooking techniques.

• 2 boneless, skinless chicken breasts
• 6 fresh figs, halved
• 4 oz goat cheese, crumbled
• 2 tablespoons honey
• 2 tablespoons balsamic vinegar
• 2 tablespoons olive oil
• 2 sprigs fresh thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 cup chicken broth

Preheat the oven to 375°F (190°C). Season chicken breasts with salt and pepper on both sides. Heat olive oil in an oven-safe skillet over medium-high heat until shimmering. Sear the chicken breasts for 3-4 minutes on each side until golden brown.

Arrange halved figs around the chicken in the skillet. Drizzle honey and balsamic vinegar over both the chicken and figs. Sprinkle crumbled goat cheese on top of the chicken breasts and between the figs. Add fresh thyme sprigs and pour chicken broth around the pan.

Transfer the skillet to the preheated oven and roast for 15-20 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the figs are soft and caramelized. Let the chicken rest for 5 minutes before serving, allowing the juices to redistribute throughout the meat.

For optimal results, choose figs that are ripe but still firm, as they'll soften during cooking. If fresh figs aren't available, dried figs can be substituted – just rehydrate them in warm water for 30 minutes before using.

The dish pairs wonderfully with a side of wild rice or roasted root vegetables to soak up the flavorful pan juices.

Lavender-Honey Glazed Chicken Breast

Lavender-Honey Glazed Chicken Breast combines delicate floral notes with the natural sweetness of honey to create an elegant and sophisticated dish. The subtle lavender essence infuses the meat while cooking, while the honey creates a beautifully caramelized exterior that locks in moisture.

This French-inspired recipe transforms ordinary chicken breasts into a memorable dining experience. The key is using culinary lavender sparingly, as too much can overwhelm the dish with a soapy taste. When properly balanced, the lavender and honey complement each other perfectly, creating a unique flavor profile that elevates the simple chicken breast.

• 2 boneless, skinless chicken breasts
• 3 tablespoons honey
• 1 teaspoon dried culinary lavender, finely ground
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 tablespoon unsalted butter

Begin by patting the chicken breasts dry with paper towels. Season both sides with salt and pepper, then set aside. In a small bowl, combine the honey and ground lavender, stirring well to incorporate. Allow this mixture to stand for 10 minutes to let the lavender infuse into the honey.

Heat olive oil in a large skillet over medium-high heat until shimmering. Place the chicken breasts in the pan and cook for 5-6 minutes on the first side until golden brown.

Flip the chicken and cook for an additional 4-5 minutes, or until the internal temperature reaches 160°F (71°C).

Add butter to the pan and let it melt. Drizzle the lavender-honey mixture over the chicken breasts and swirl the pan to distribute evenly.

Continue cooking for 1-2 minutes, occasionally spooning the glaze over the chicken, until the internal temperature reaches 165°F (74°C) and the glaze has thickened slightly.

Remove from heat and let rest for 5 minutes before serving.

For best results, choose high-quality honey and fresh culinary lavender, as these ingredients are central to the dish's success. The chicken can be butterflied or pounded to an even thickness before cooking to ensure consistent results.

If the glaze begins to darken too quickly, reduce the heat to prevent burning. Serve this dish with light sides like roasted vegetables or a simple green salad to complement its delicate flavors.

Porcini-Dusted Chicken With Thyme Reduction

Porcini-dusted chicken transforms an ordinary chicken breast into an elegant dish bursting with earthy, umami flavors. The dried porcini mushrooms are ground into a fine powder that creates a sophisticated crust, while fresh thyme infuses the reduction sauce with aromatic complexity.

This recipe elevates classic pan-seared chicken by incorporating dried porcini mushrooms' intense flavor and creating a rich, velvety sauce that perfectly complements the meat. The key is achieving a golden-brown crust on the chicken while developing a reduction that concentrates the mushroom and thyme essence.

• 2 boneless, skinless chicken breasts
• 1 oz dried porcini mushrooms
• 4 sprigs fresh thyme
• 1 shallot, finely diced
• 1/2 cup chicken stock
• 1/4 cup dry white wine
• 2 tablespoons butter
• 2 tablespoons olive oil
• Salt and freshly ground black pepper
• 1 teaspoon cornstarch (optional)

Grind the dried porcini mushrooms in a spice grinder or food processor until they become a fine powder. Pat the chicken breasts dry with paper towels and season generously with salt and pepper.

Coat each breast thoroughly with the porcini powder, pressing gently to ensure it adheres to the surface.

Heat olive oil in a large skillet over medium-high heat until shimmering. Place the chicken breasts in the pan and cook for 5-6 minutes on each side, or until golden brown and the internal temperature reaches 165°F (74°C).

Remove the chicken from the pan and let rest on a cutting board.

In the same pan, add shallots and thyme sprigs, cooking until the shallots are translucent. Add white wine to deglaze the pan, scraping up any browned bits.

Once the wine has reduced by half, add chicken stock and simmer until the sauce thickens slightly. Remove thyme sprigs, swirl in butter, and adjust seasoning to taste.

If desired, whisk in cornstarch mixed with a small amount of cold water for a thicker sauce.

For optimal results, bring chicken breasts to room temperature before cooking and ensure they're of even thickness. The porcini powder can be made in advance and stored in an airtight container.

If the sauce becomes too thick, thin it with additional chicken stock. Reserve a pinch of the porcini powder to garnish the final dish and enhance its visual appeal.