Heat a skillet over medium heat and add a tablespoon of oil. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook for 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, lemon juice, and heavy cream. Stir in lemon zest and thyme. Bring to a simmer and let it cook for 5-7 minutes until slightly thickened.

Return the chicken to the skillet and coat it with the creamy sauce. Let it simmer for an additional 2-3 minutes.

Garnish with chopped parsley and serve hot with your choice of sides.