Generously season the chicken breasts with salt and pepper on both sides.

Heat the olive oil in a large skillet over medium-high heat.

Add the seasoned chicken breasts and cook for about 6-7 minutes on each side until they’re golden brown and cooked through.

Remove the chicken from the skillet and cover with aluminum foil to keep warm.

In the same skillet, reduce the heat to medium and add the chopped onion. Sauté for 3-4 minutes until it becomes translucent.

Add minced garlic and continue cooking for 1-2 minutes while stirring frequently.

Carefully pour in the Irish whiskey, scraping up the browned bits from the skillet.

Let the whiskey simmer for about 5 minutes to reduce slightly.

Stir in the chicken broth and bring it to a gentle simmer for another 5 minutes.

Lower the heat and slowly pour in the heavy cream while stirring continuously.

Add the Dijon mustard and thyme, stirring well. Simmer for 3-4 minutes to thicken the sauce.

Adjust the seasoning with salt and pepper as necessary.

Return the cooked chicken breasts to the skillet, spooning the sauce over them. Simmer for 2-3 minutes to heat through.

Stir in the butter until melted.

Serve each chicken breast on a plate, generously spooning the whiskey cream sauce over the top and garnishing with freshly chopped parsley.