Begin by patting the boneless skinless chicken breasts dry with paper towels to ensure proper browning. Season both sides generously with salt, black pepper, and your choice of smoked paprika and garlic powder. Let the seasoned chicken sit while you preheat a large skillet over medium-high heat, ready for that beautiful sear.

In the preheated skillet, add 1 tablespoon of olive oil and 2 tablespoons of unsalted butter. Once the butter has melted and is bubbling, carefully place the chicken breasts in the skillet. Sear the chicken for 4–5 minutes on each side or until they develop a golden-brown crust. Remove the chicken from the skillet and set it aside on a plate.

In the same skillet, add the finely chopped onion and sauté for 3–4 minutes until it becomes soft and translucent. Stir in the minced garlic and cook for an additional 30 seconds, allowing the aromatic flavors to blossom.

Pour in 1 cup of chicken broth and use a wooden spoon to scrape up any delicious browned bits stuck to the bottom of the skillet. Next, add 1 cup of heavy cream and ½ cup of grated Parmesan cheese. Stir continuously until the mixture is well combined, glossy, and free of lumps.

Return the seared chicken breasts to the skillet, ensuring they are well coated with the creamy sauce. Reduce the heat to low, cover the skillet, and let it simmer for 8–10 minutes.

Once the chicken is fully cooked and the sauce is bubbling gently, remove the skillet from the heat. Garnish the dish with freshly chopped parsley. Serve hot with soft rolls or fluffy mashed potatoes.