Heat olive oil in a large skillet over medium heat.
Season the chicken breasts with salt and pepper, then add them to the skillet.
Cook the chicken for about 6-7 minutes per side, until golden brown and cooked through.
Remove the chicken from the skillet and set aside on a plate.
In the same skillet, add minced garlic and cook for 30 seconds until fragrant.
Stir in the Dijon mustard and heavy cream, mixing well to combine.
Simmer the sauce for about 5 minutes until it thickens slightly.
Return the chicken to the skillet, coating it with the sauce.
Garnish with fresh parsley before serving.
