Heat olive oil in a skillet over medium heat. Season the chicken breasts with salt and pepper. Cook the chicken for about 6-7 minutes on each side until golden brown and cooked through. Remove from skillet and set aside.

In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant. Pour in the chicken broth, heavy cream, lemon juice, lemon zest, and thyme. Stir well and let it simmer for about 5 minutes until slightly thickened.

Return the cooked chicken to the skillet, coating it in the creamy lemon sauce. Let it cook for an additional 2-3 minutes. Garnish with chopped parsley before serving.