Creating this Creamy Lemon Chicken is a joy, and the process is straightforward:

1. **Prepare the Chicken:** Season the chicken breasts with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until golden brown on both sides, about 5 minutes per side. Transfer to a plate and set aside.

2. **Make the Sauce:** In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and sauté until fragrant, about 30 seconds. Stir in the chicken broth, heavy cream, lemon zest, lemon juice, and Dijon mustard. Bring to a simmer and let it cook for 3-5 minutes until slightly thickened.

3. **Combine:** Return the chicken to the skillet. Spoon the sauce over the chicken and let it cook for another 5-7 minutes, or until the chicken is cooked through.

4. **Finish and Serve:** Stir in the fresh thyme and Parmesan cheese. Allow the cheese to melt into the sauce, creating a creamy texture. Serve the chicken with a generous ladle of sauce over the top.

This method is one I cherish for its simplicity and effectiveness, reminiscent of how my abuela taught me to cook — with intuition and love.