In a large skillet, heat the olive oil over medium-high heat.
Add the chicken breasts to the skillet and cook until browned on both sides, about 5-6 minutes per side.
Remove the chicken from the skillet and set aside.
In the same skillet, add the diced onion and minced garlic. Cook until softened, about 2-3 minutes.
Add the chicken broth, heavy cream, thyme, rosemary, salt, and pepper. Stir to combine.
Return the chicken to the skillet and cook in the sauce for an additional 10-15 minutes, or until the chicken is cooked through.
Garnish with fresh parsley before serving. Enjoy!
