1. Brown the Chicken

1. Pat the chicken breasts dry and season both sides with half the salt and half the black pepper.
2. Heat the olive oil in a large skillet over medium-high heat.
3. Sear the chicken for 5–6 minutes per side, until deeply golden brown and cooked through (internal temperature of 74°C / 165°F).
4. Transfer the chicken to a plate and keep warm.

2. Make the Garlic Butter Sauce

1. Reduce the heat to medium and add the butter to the same skillet.
2. Once melted, add the shallot and cook for 2–3 minutes until softened.
3. Stir in the garlic and cook for 30 seconds until fragrant.
4. Pour in the chicken broth, scraping up any browned bits from the bottom of the pan.
5. Stir in the Dijon mustard, horseradish and smoked paprika until smooth.

3. Finish the Dish

1. Add the chives, parsley and thyme to the sauce.
2. Return the chicken to the skillet and spoon the sauce over the breasts.
3. Simmer gently for 2–3 minutes until the chicken is heated through. Add a splash more chicken broth if the sauce becomes too thick.
4. Taste and adjust seasoning with the remaining salt and pepper if needed.

To Serve

• Garnish with extra chopped chives.
• Serve with mashed potatoes, rice, roasted vegetables or crusty bread to soak up the garlic butter sauce.

Chef's Tip

For the best flavour, don't rush browning the chicken. A deep golden crust creates the rich base for the buttery pan sauce.

Storage

• Store leftovers in an airtight container in the refrigerator for up to 5 days.
• Reheat gently in a 180°C oven, wrapped in foil, until warmed through.