Season the chicken breasts with salt and pepper on both sides.
In a large skillet over medium-high heat, add olive oil. Once hot, add the chicken breasts, skin-side down, and cook for about 7-8 minutes until golden brown. Flip and cook for an additional 5-7 minutes on the other side. Tip: Don’t rush this part; achieving a nice sear enhances the flavor.
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, taking care not to burn it.
Add the chicken broth to the skillet, scraping up any browned bits from the bottom. Bring to a simmer.
Stir in the heavy cream and return the chicken to the skillet. Reduce the heat to low, cover, and let simmer for about 15-20 minutes, until the chicken is cooked through (internal temperature should reach 165°F).
Once cooked, remove the chicken again and let it rest for a few minutes. Meanwhile, let the sauce thicken slightly over medium heat for an additional 3-5 minutes.
Slice the chicken and serve it drizzled with the creamy garlic sauce, garnished with fresh parsley.
