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Sear the chicken. Cook the chicken over medium-high heat until browned, then transfer the chicken to a plate. Sear them well on both sides for maximum flavor.
Make the sauce. Cook the shallots and garlic until soft. Remove the pan from the heat to deglaze with Cognac. Bring back to a simmer, scraping up any browned bits. Add the heavy cream, chicken broth, crushed peppercorns, Dijon mustard, and thyme. Bring to a rapid simmer, stirring regularly.
Finish the dish. Return the chicken to the pan and cook until the sauce is thick enough to coat the back of a spoon and the chicken is cooked through. Remove the thyme stems and stir in chopped fresh parsley. It’s optional, but I like to serve it with lemon wedges for some brightness.