Pat chicken breasts dry with paper towels and season generously with salt and pepper.

Heat olive oil in a skillet over medium-high heat until shimmering. Sear the chicken for about 6-7 minutes on each side until golden brown and cooked through (internal temperature of 165°F/74°C).

Add minced garlic during the last minute of cooking until fragrant. Stir in smoked paprika.

Remove chicken from pan; add chicken broth and heavy cream, whisking while scraping up flavorful bits from the bottom of the pan.

Return chicken to the pan and simmer for another 5-10 minutes until coated in sauce. Stir in Dijon mustard and chopped parsley just before serving.