Creamy Chicken Stew

Cut the chicken breast into bite-sized pieces.

Dice the carrots and potatoes, and chop the onions.

Mince the garlic cloves.

Heat olive oil in a large pot over medium heat.

Add the chicken pieces and cook until browned on all sides.

Remove the chicken and set aside.

In the same pot, add onions and garlic, and sauté until onions are translucent.

Add carrots and potatoes, and cook for a few minutes.

Pour in the chicken broth and bring to a boil.

Reduce heat and let it simmer until vegetables are tender.

Return the chicken to the pot and stir in the heavy cream.

Season with salt, black pepper, and thyme.

Simmer for an additional 10 minutes until the stew thickens.