Heat olive oil in a large skillet over medium heat.
Season chicken breasts with salt and pepper.
Add chicken to the skillet and cook for 6-7 minutes per side until golden brown.
Remove chicken from the skillet and set aside.
In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
Pour in chicken broth, scraping up any brown bits.
Stir in heavy cream, lemon juice, and zest.
Add dried thyme and season with salt and pepper.
Return chicken to the skillet and simmer for 10 minutes.
Garnish with fresh parsley and serve hot.