Start by seasoning your chicken with salt and pepper. In a shallow bowl, mix the flour, parmesan cheese, and Italian seasoning. Dredge each piece of chicken in the mixture, making sure it’s well-coated. Shake off any excess and set aside. This coating adds a subtle crust that soaks up the sauce beautifully.

Heat the olive oil in a large skillet over medium heat. Once it’s hot, add the chicken and cook for about 4-5 minutes on each side, until golden brown. Don’t worry about cooking it all the way through; it’ll finish cooking in the sauce later. Remove the chicken and set it aside on a plate. Pro tip: Don’t overcrowd the pan. If needed, cook the chicken in batches to get that perfect sear.

In the same skillet, toss in the minced garlic. Sauté it for about 30 seconds, just until it’s fragrant. Be careful not to burn it—burnt garlic isn’t fun for anyone.

Pour in the chicken broth, scraping the bottom of the pan to deglaze it and pick up all those flavorful bits. Stir in the heavy cream, parmesan cheese, and paprika. Let the sauce simmer for a couple of minutes until it starts to thicken. You’ll know it’s ready when it clings slightly to the back of a spoon.

Return the chicken to the skillet, nestling it into the sauce. Spoon some of that creamy garlic goodness over the top of the chicken. Lower the heat, cover the skillet, and let everything simmer for about 10 minutes. This ensures the chicken cooks through and soaks up all those incredible flavors. The smell wafting through your kitchen at this point? Absolutely irresistible.