Season the chicken breasts with salt and pepper on both sides.
In a large skillet, heat the olive oil over medium-high heat.
Add the chicken breasts to the skillet and cook for 6-7 minutes on each side until they are browned and cooked through. Remove the chicken from the skillet and set aside.
In the same skillet, add the minced garlic and sauté for 1-2 minutes until fragrant.
Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet.
Stir in the heavy cream, thyme, and rosemary. Bring the sauce to a simmer.
Return the chicken breasts to the skillet and simmer for an additional 5-10 minutes, until the sauce has thickened slightly.
Taste and adjust the seasoning with salt and pepper as needed.
Serve the chicken with the creamy sauce spooned over the top, garnished with fresh parsley.
Enjoy!
