Season both sides of the chicken breasts generously with salt, pepper, and minced garlic. Let them marinate for at least 30 minutes in the refrigerator to enhance flavor.

Heat 2 tablespoons of olive oil in a large skillet over medium heat. Once the oil is shimmering, add the marinated chicken breasts.

Sear the chicken on one side until golden brown (about 6-7 minutes). Flip and cook the other side for another 6-7 minutes. Remove the chicken from the skillet and set aside.

Pour in the white wine, scraping up any browned bits from the bottom of the skillet. Allow the wine to simmer for 1-2 minutes to reduce slightly.

Stir in the heavy cream, ensuring it combines well with the wine mixture. Let the sauce simmer gently for 2-3 minutes to thicken slightly.

Return the chicken breasts to the skillet, spooning the creamy sauce over them. Cover the skillet and let everything simmer together for an additional 10 minutes, or until the internal temperature of the chicken reaches 165°F (75°C).

Garnish with fresh parsley before serving. Slice the chicken if desired and drizzle with extra sauce. Pair with mashed potatoes, roasted carrots, or sautéed green beans for a complete meal.