Season the chicken breasts with salt and black pepper on both sides. This enhances the flavor of the chicken.

In a large skillet, heat olive oil over medium-high heat. Once hot, add the chicken breasts.

Cook the chicken for about 6-7 minutes on each side until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C).

Remove the chicken from the skillet and set aside to rest.

In the same skillet, add butter and minced garlic. Sauté for about 1 minute until fragrant.

Pour in the chicken broth and thyme, scraping the bottom of the skillet to deglaze. Let it simmer for 3-4 minutes until slightly reduced.

Return the chicken to the skillet, spooning the sauce over it. Cook for an additional 2 minutes to heat through.

In a large pot, add the peeled and chopped russet potatoes. Cover with cold water and add a pinch of salt.

Bring to a boil over high heat, then reduce to a simmer. Cook for about 15-20 minutes, or until the potatoes are fork-tender.

Drain the potatoes and return them to the pot. This helps to evaporate excess moisture.

Add the warmed heavy cream, butter, minced garlic, salt, and black pepper to the potatoes.

Mash the potatoes using a potato masher until smooth and creamy. Adjust seasoning to taste.