Pat the chicken breasts dry with paper towels and season both sides with salt and pepper.

Heat a large skillet over medium-high heat and add olive oil. Sear the chicken for 6-7 minutes on one side until golden brown, then flip and cook for an additional 6-7 minutes until fully cooked.

Remove chicken from the skillet and set aside. In the same skillet, lower heat to medium and add minced garlic, sautéing until fragrant.

Add Dijon mustard and heavy cream to the skillet, stirring to combine. Simmer for 2-3 minutes until the sauce thickens.

Return the chicken to the skillet, spoon the sauce over it, and sprinkle fresh thyme. Simmer together for an additional 5 minutes.

Remove from heat, garnish with chopped parsley, and serve with rice, mashed potatoes, or steamed vegetables.