Let’s bring this dish to life, step by step:

1. Heat the olive oil in a large skillet over medium heat. Add the chicken pieces and season with salt and pepper. Cook for 6-8 minutes, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside.
2. In the same skillet, add the minced garlic and sauté for about 1 minute, until fragrant. Be careful not to burn the garlic, as it can turn bitter.
3. Add the heavy cream, chicken broth, and dried thyme to the skillet. Stir well, scraping up any browned bits from the bottom of the pan for extra flavor. Bring the mixture to a simmer and let it cook for about 5 minutes until slightly thickened.
4. Return the cooked chicken to the skillet, along with any juices that have accumulated on the plate. Stir to coat the chicken in the sauce.
5. Stir in the grated Parmesan cheese until melted and the sauce is creamy and smooth. Adjust seasoning with additional salt and pepper if needed.
6. To serve, scoop the cooked rice into bowls and top with the creamy chicken mixture. Garnish with fresh parsley for a pop of color and freshness.

Cooking is an art, and every step brings you closer to a masterpiece. I love how the aroma of garlic fills the kitchen, reminiscent of those childhood days learning the magic of flavors.