1. Season each chicken breast with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat.
2. Add the chicken breasts to the skillet and cook for about 6-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
3. In the same skillet, add minced garlic and sauté until fragrant, about 1 minute.
4. Pour in the chicken broth, scraping up any brown bits from the bottom of the skillet. Let it simmer for 2-3 minutes.
5. Reduce the heat to low and add the Boursin cheese and heavy cream. Stir until the cheese is melted and the sauce is smooth.
6. Return the chicken to the skillet and spoon the sauce over the top. Sprinkle with dried thyme and let it simmer for 5 minutes to allow the flavors to meld.
7. Garnish with chopped parsley before serving.

Cooking is a sensory experience, so don’t shy away from tasting and adjusting the seasoning as you go. My grandmother always said that our senses are the best guide in the kitchen.