Heat oil in a large skillet over medium-high heat. While the oil is heating up, season both sides of the chicken breasts with salt, pepper, onion flakes, and dried thyme.
Add chicken to the skillet and cook 6-7 minutes per side until cooked through and golden brown. Transfer to a plate, cover loosely with foil.
Reduce heat to medium and add garlic and shallots to the same skillet and saute 1 minute.
Add chicken broth, mustard, cream, thyme and sage and whisk until thickened to your liking, about 2-3 minutes. Stir in honey and season with salt and pepper to taste.
Serve chicken with sauce spooned over top and sprinkle with some chopped fresh thyme and parsley.