Season the chicken breasts with salt and pepper on both sides.

In a skillet over medium heat, heat the olive oil.

Add the chicken breasts and cook for about 6-7 minutes on each side, or until cooked through and golden brown.

Remove the chicken from the skillet and set aside.

In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.

Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet.

Stir in the heavy cream, lemon juice, lemon zest, and thyme. Bring to a simmer.

Let the sauce simmer for about 5 minutes until it thickens slightly.

Return the chicken to the skillet, coating it in the creamy sauce.

Cook for an additional 2-3 minutes to heat through.

Garnish with fresh parsley before serving.