Recipe noted

Sure, you can buy a jar of sauce to cook your chicken breasts in, but I found out last night that if you have some very common ingredients in the fridge and pantry (just use an onion instead of a shallot) you can very easily make a nice sauce that is cooked in one skillet with the chicken.

The recipe source:  ONE SKILLET CHICKEN WITH LEMON GARLIC CREAM SAUCE

Well, seeing you have to scroll far on the phone to get to the actual recipe, I'll put it here anyway:

4 boneless skinless chicken breasts (or thighs)

salt and pepper

1 cup chicken broth

2 tablespoons lemon juice

1 tablespoon minced garlic

½ teaspoon red pepper flakes (or more to taste)

1 tablespoon olive oil

⅓ cup finely diced shallots (or red onions)

2 tablespoons salted butter

¼ cup heavy cream

2 tablespoons chopped parsley or basil

I'll simplify the cooking too -  I found there was no need to finish this in an oven.

Flatten out the breasts so they're more even thickness, season them, then fry in the skillet with the olive oil to brown.  Take out and fry the onion/shallots a little, then throw in the stock, garlic, lemon juice and chilli flakes which you've mixed up in the measuring cup.   A bit of stirring and the brown bits on the bottom get incorporated;  let the liquid reduce to about a third.   Take off the heat, then throw in the butter and whisk it in, then add the cream.  Put the mostly cooked breasts back in and spoon some of the sauce on top.  Put some green herb on top (I only had dried parsley, but it adds to the appearance.)  Put on a lid and back on very gentle heat for another 5 to 10 min.  

And speaking of skillets:  my wife recently bought a large straight sided, stainless steel saute pan, with a glass lid.   It's - really good for a dish like this.