Heat olive oil in a skillet over medium heat.
Season chicken breasts with salt and pepper.
Add chicken to the skillet and cook for 5-7 minutes on each side until golden brown.
Remove chicken from the skillet and set aside.
In the same skillet, add butter and minced garlic; sauté until fragrant.
Pour in chicken broth, scraping the bottom of the skillet to deglaze.
Reduce heat and stir in heavy cream.
Return chicken to the skillet, simmering in the sauce for 10 minutes.
Adjust seasoning with salt and pepper as needed.
Garnish with chopped parsley before serving.