Prep the chicken: Pat the chicken dry. Season both sides with salt, pepper, and a light sprinkle of garlic powder and paprika if using. This helps build a flavorful crust.

Sear the chicken: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add the chicken and cook until golden on both sides and cooked through (internal temp 165°F/74°C), about 4–6 minutes per side for breasts, 5–7 for thighs. Transfer to a plate and tent loosely with foil.

Bloom the garlic: Lower heat to medium. In the same skillet, add another tablespoon of butter. Stir in the minced garlic and cook 30–60 seconds until fragrant. Avoid browning; burnt garlic turns bitter.

Deglaze: Pour in 1/2 cup chicken broth. Scrape up the browned bits from the pan; that’s pure flavor. Let it simmer for 1–2 minutes to reduce slightly.

Create the cream base: Stir in 3/4 to 1 cup heavy cream. Bring to a gentle simmer, not a rolling boil. The sauce should thicken slightly as it bubbles.

Add cheese: Whisk in 1/2 cup freshly grated parmesan. Keep stirring until the sauce is smooth and creamy. If it’s too thick, thin with a splash of broth; if too thin, simmer a minute longer.

Optional veggies: If using spinach or sliced mushrooms, add them now. Simmer 2–3 minutes until tender and the sauce returns to a creamy consistency.

Season: Taste and adjust with salt, pepper, and a pinch of red pepper flakes. A quick squeeze of lemon can brighten the richness.

Finish the dish: Return the chicken and any juices to the pan. Spoon sauce over the top and simmer 1–2 minutes so the flavors meld.

Serve: Garnish with chopped parsley. Serve alongside zucchini noodles, cauliflower mash, roasted broccoli, or a simple green salad.