Heat olive oil in a skillet over medium heat. Season the chicken breasts with salt and pepper, then add them to the skillet. Cook for about 6-7 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.

In the same skillet, add minced garlic and sauté for 1 minute until fragrant. Pour in the Irish whiskey and let it simmer for 2-3 minutes, scraping up any browned bits from the bottom of the skillet.

Add the chicken broth, heavy cream, Dijon mustard, and thyme. Stir well and let it simmer for about 5-7 minutes until the sauce thickens slightly.

Return the cooked chicken to the skillet, coating it in the sauce. Let it cook for an additional 2 minutes to heat through. Garnish with fresh parsley before serving.