Heat the olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper on both sides. Cook the chicken for 5-7 minutes per side until golden brown and cooked through (internal temperature of 165°F). Remove the chicken from the skillet and set aside.

Prepare the Garlic Sauce:
In the same skillet, add the minced garlic and cook for 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn the garlic.

Make the Creamy Sauce:
Add the chicken broth and bring it to a simmer. Stir in the heavy cream and let it cook for 2-3 minutes to thicken slightly. Add the Parmesan cheese, dried thyme, and dried parsley, stirring until the sauce is smooth and creamy.

Combine Chicken and Sauce:
Return the cooked chicken breasts to the skillet, spooning the creamy sauce over the chicken. Let it simmer for an additional 5-7 minutes, allowing the chicken to absorb the flavors and the sauce to thicken.

Serve and Garnish:
Garnish with fresh parsley, if desired, and serve immediately. Pair it with a side of steamed vegetables or a fresh salad for a complete meal.

Serving and Storage Tips:

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