Gather and prep all of your ingredients.

In a pan over medium heat, add olive oil, green beans, and salt and pepper. Cook until crisp-tender, then add minced garlic and set aside.

While green beans are cooking, season with chicken breast with garlic powder, paprika, salt and pepper to taste, and half of the olive oil.

In a separate pan over medium heat, add the remaining olive oil. Once hot, add in the chicken breast and cook until golden brown. About 5-8 minutes per side, depending on thickness. When chicken is cooked, remove from the pan and set aside.

In the same pan the chicken was in, add the butter, onion, and garlic. Cook until soft, then add in the Dijon mustard, dried thyme, parmesan cheese, and chicken broth. Simmer for 2-3 minutes, stirring often, until well combined and fragrant.

Lastly, add in the heavy cream while stirring until sauce forms and starts to thicken. Season with salt and pepper to taste.

Add chicken back into the pan and turn the heat to low. Place the green beans back on the heat, allowing the garlic to sizzle.

Once both the chicken and green beans are hot, serve immediately. Optionally garnish with some fresh chopped parsley and enjoy!