Season the chicken on both sides with garlic powder, smoked paprika, salt, and pepper.

Heat olive oil in a large skillet over medium-high heat. Add the chicken and sear for about 4–5 minutes per side until golden brown and cooked through (internal temp 165°F). Remove from skillet and set aside.

Reduce heat to medium and add 2 tablespoons of butter to the skillet. Add minced garlic and sauté for about 1 minute until fragrant.

Pour in chicken broth, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2–3 minutes.

Stir in the heavy cream and remaining 2 tablespoons of butter. Let the sauce simmer gently for 3–4 minutes until slightly thickened.

Return the chicken to the skillet and spoon the buttery sauce over the top. Cook for another 2–3 minutes to heat through.

Garnish with chopped parsley and serve hot with mashed potatoes, rice, or warm bread.