Prepare and Sear the Chicken: Season both sides of the chicken breasts with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Add the chicken and cook for 4–5 minutes per side, or until golden brown and fully cooked (reaching an internal temperature of 165°F/74°C). Remove the chicken from the skillet and set it aside.

Sauté the Garlic: Lower the heat to medium in the same skillet. Add the garlic and sauté for a minute until fragrant. Add the minced garlic and sauté for 1–2 minutes, stirring frequently to avoid burning.

Make the Cream Sauce : Pour in the chicken broth, scraping the bottom of the pan to release any browned bits. Stir in the heavy cream, grated Parmesan cheese, thyme, basil, onion powder, and red pepper flakes (if using). Simmer for 3–4 minutes, stirring often, until the sauce begins to thicken.

Add the Chicken to the Sauce: Place the chicken breasts back into the skillet, spooning the sauce over them. Let it simmer for another 2–3 minutes to heat the chicken through and allow the flavors to combine.

Garnish and Serve: Take off the heat and finish with a sprinkle of fresh parsley, if desired. Serve hot over pasta, rice, or with roasted vegetables.