Start by preparing the chicken. Trim off any extra fat, then slice each breast lengthwise to create thinner pieces. Lay them flat, and gently pound to a ¼-inch thickness using a meat mallet. This ensures the chicken cooks evenly. Season both sides with salt and pepper to get the flavor started.

Heat olive oil in a large skillet over medium heat. Add the diced pancetta and cook until it’s crispy and golden. Use a slotted spoon to remove it and place it on a plate lined with paper towels. Make sure to leave the rendered fat in the pan—that’s liquid gold for the sauce!

Using the same skillet with the pancetta fat, sear the chicken over medium-high heat. Cook each piece until golden brown, about 4–5 minutes per side. You may need to do this in batches to prevent overcrowding. Remove the chicken and set it aside on a plate while keeping those flavorful pan drippings intact.

Keep the heat on medium and toss diced shallots into the skillet. Sauté until they’re soft and translucent, taking care to stir regularly. Add the minced garlic and sauté for just a minute more, letting its fragrant aroma take over.

Pour in the white wine or vermouth to deglaze the pan, scraping up all the browned bits (a.k.a. flavor central) with a wooden spoon. Stir in the chicken broth and heavy cream, letting the mixture simmer and thicken slightly.

Sprinkle in the fresh thyme leaves and return the crispy pancetta to the skillet. Add the seared chicken back into the pan, spooning the sauce over each piece. Cook for another 5–7 minutes so the chicken can soak in all those fabulous flavors. Stir in the butter at the end to give your sauce a beautiful finish.