Preheat your oven to 375°F.

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

In a large skillet, heat the olive oil over medium heat. Sear the chicken breasts for about 3 minutes on each side until they are golden brown.

Transfer the seared chicken breasts to a baking dish and bake in the preheated oven for about 20-25 minutes or until the chicken is cooked through and no longer pink in the center.

In the meantime, in a separate pot, heat some olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until they become fragrant and slightly translucent.

Add the chopped carrots to the pot and sauté for a few minutes.

Pour in the vegetable broth and bring it to a boil. Reduce the heat and let it simmer for about 15-20 minutes or until the carrots are tender.

Using an immersion blender or regular blender, puree the carrot mixture until it becomes smooth and creamy.

Pour in the heavy cream and stir well to combine. Season with salt and pepper to taste.

Once the chicken is done baking, take it out of the oven and let it rest for a few minutes.

To serve, ladle a generous portion of the creamed carrot soup into bowls and place a baked chicken breast on top.

Garnish with some fresh herbs like parsley or thyme if desired.

Enjoy your delicious Baked Chicken in Creamed Carrot Soup!