Begin by patting the chicken breasts dry with a paper towel to ensure a nice sear. Cut them into even pieces, about 1 to 1.5 inches thick, and season generously with salt, black pepper, and smoked or sweet paprika. Set aside to help the flavors meld while you prepare for cooking.

In a large skillet, heat about 2 tablespoons of olive oil over medium-high heat until shimmering but not smoking. Carefully add the seasoned chicken pieces to the skillet in a single layer. Sear for 4-5 minutes on each side until golden brown and cooked nearly through. Once done, remove the chicken and set it aside on a plate.

With the same skillet still hot, add 4 tablespoons of unsalted butter. Allow it to melt, scraping the browned bits from the bottom of the pan. Add 3-4 minced garlic cloves to the melted butter, stirring for 1-2 minutes until fragrant but not browned.

Whisk in 2 tablespoons of Dijon mustard, a pinch of red pepper flakes to taste, and the chopped fresh parsley. Add the juice of half a lemon to the mixture, stirring until the sauce is smooth and well-combined.

Pour in 1 cup of chicken broth and 1 cup of heavy cream, mixing well. Bring the mixture to a gentle simmer over medium heat for 2-3 minutes.

Return the seared chicken to the skillet, ensuring it’s nestled into the sauce. Cover the skillet with a lid and lower the heat. Cook for 8-10 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).

Once the chicken is cooked through, taste the sauce and adjust the seasoning as needed, adding more salt, pepper, or lemon juice to enhance the flavor. Garnish generously with additional parsley before serving.