CREAMY GARLIC PARM CHICKEN

4 boneless, skinless chicken breasts

2 tablespoons olive oil

4 cloves garlic, minced

1 cup chicken broth

1 cup heavy cream (or half-and-half for a lighter version)

1 cup grated Parmesan cheese

1 teaspoon dried thyme

Salt and pepper to taste

Fresh parsley, chopped (for garnish)

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

In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and cook for about 4-5 minutes on each side, or until they are cooked through and have a golden-brown color. Remove the chicken from the skillet and set it aside on a plate.

In the same skillet, add the minced garlic and sauté for about 30 seconds, or until fragrant.

Pour in the chicken broth and stir with a wooden spoon to scrape up any bits from the bottom of the pan. Let the broth simmer for about 2-3 minutes.

Reduce the heat to medium and stir in the heavy cream (or half-and-half). Let the mixture simmer for a few minutes until it thickens slightly.

Add the grated Parmesan cheese to the skillet and stir until it melts into the sauce. If the sauce is too thick, you can add a little more chicken broth or cream to reach your desired consistency.

Stir in the dried thyme and season the sauce with salt and pepper to taste.

Return the cooked chicken breasts to the skillet, along with any juices that have accumulated on the plate. Simmer for another 2-3 minutes, allowing the chicken to heat through and soak up some of the creamy sauce.

Garnish with chopped fresh parsley before serving.

Serve the Creamy Chicken with Garlic and Parmesan Cheese over rice, pasta, or with your favorite side dish. Enjoy the deliciousness!