Marinate the chicken by combining the chicken breasts, Spice World Ready-to-Use Minced Garlic OR Fresh Diced Garlic, thyme, lemon juice, olive oil, salt, and pepper. Refrigerate for at least 2 hours (overnight preferred).
Heat a high-sided sauté pan over medium–high heat. Place the chicken in the pan and sear for 2–3 minutes per side, until golden brown. Transfer chicken to a baking sheet.
Add olive oil, Spice World Easy Onion, and Spice World Ready-to-Use Minced Garlic OR Fresh Diced Garlic to the same pan. Sauté for less than 1 minute, just until the garlic is toasted but not burnt.
Deglaze the pan with chicken stock, scraping up any browned bits. Stir in the Dijon mustard and heavy cream. Reduce heat to medium and cook 5–7 minutes, until slightly thickened.
Bake the chicken in the oven for about 10 minutes, or until it reaches an internal temperature of 165°F. Let rest 3–5 minutes.
Season the sauce with salt and pepper. Serve the chicken topped with sauce and finish with parsley.
