Prep the Chicken: Remove the chicken breasts from the fridge about 20 minutes before cooking and pat them dry. Using a sharp knife, cut very shallow slices across the top of each breast, about 1 inch apart. This helps the seasoning get a little deeper and allows the heat to distribute more evenly during cooking.

Drizzle with about 1 tablespoon olive oil and season with salt and garlic powder, plus any additional seasoning you like—I used 21 Seasoning Salute from Trader Joe’s. Rub the oil and seasoning over both sides of the chicken.

Start on the Potatoes: Add the potatoes to a pot and cover with cold water. Bring to a boil and cook until fork-tender. Drain well, then mash—I like using a ricer for extra smooth potatoes.

Cook the Green Beans: Steam the green beans until tender. Toss with a drizzle of olive oil, a squeeze of lemon juice, and a pinch of salt. Cover and set aside to keep warm.

Sear the Chicken: Heat 1 tablespoon olive oil in a large pan over medium heat. Sear the chicken breasts for about 3 minutes per side, until golden.

Baste the Chicken: Add the butter, smashed garlic cloves, and fresh thyme to the pan with the chicken. Tilt the pan slightly and spoon the melted butter over the chicken repeatedly, basting for a few minutes on each side until the internal temperature reaches 160°F. Remove the chicken from the pan and set to the side—it will reach 165°F as it rests.

Make the Sauce: Discard the garlic cloves and thyme from the pan. Add the minced shallot, along with a small drizzle of olive oil or butter if the pan looks dry. Sauté for 1-2 minutes, until softened. Add the minced garlic and cook for another minute, until fragrant. Stir in the coarsely ground black pepper and cook for about 30 seconds.

Deglaze the pan with cognac and white wine, scraping up the browned bits. Let the liquid reduce by half. Pour in the chicken stock and reduce by half again, stirring occasionally.

Finish the sauce with the heavy cream and let it gently simmer until slightly thickened.

Finish the Potatoes: Melt ½ block of Boursin cheese, ½ cup milk, and 1 tablespoon butter together on the stove or in the microwave. Stir the mixture into the mashed potatoes until smooth and creamy. Season to taste with salt and black pepper.

Serve: Plate the mashed potatoes with the green beans and chicken. Spoon the pan sauce generously over the chicken.