Ingredients:

4 boneless, skinless chicken breasts

Salt and pepper, to taste

2 tablespoons olive oil

4 cloves garlic, minced

1 cup chicken broth

1 cup heavy cream

1 teaspoon dried thyme (or 1 tablespoon fresh thyme)

1 teaspoon dried rosemary (or 1 tablespoon fresh rosemary)

1/2 cup grated Parmesan cheese

Fresh parsley, chopped (for garnish)

Instructions:

Season the chicken breasts with salt and pepper on both sides.

In a large skillet, heat olive oil over medium-high heat.

Add the chicken breasts to the skillet and cook until golden brown on both sides, about 4-5 minutes per side. Remove the chicken from the skillet and set it aside.

In the same skillet, add minced garlic and sauté for about 1 minute until fragrant.

Pour in the chicken broth, scraping any browned bits from the bottom of the skillet.

Add heavy cream, dried thyme, and dried rosemary to the skillet. Stir well to combine.

Bring the mixture to a simmer and reduce the heat to low.

Return the cooked chicken to the skillet and simmer in the creamy garlic sauce for an additional 10-12 minutes, or until the chicken is cooked through and the sauce has thickened.

Stir in grated Parmesan cheese until melted and well combined.

Garnish with chopped fresh parsley before serving.