Season the boneless skinless chicken breasts with salt, pepper, and smoked paprika to taste. Heat olive oil in a large skillet over medium-high heat, then sear until golden, 5-6 minutes per side, until the internal temperature reaches 165°F; remove the chicken to a plate.

Melt the butter in the same pan over medium heat, then add the minced garlic and cook for 2 minutes, stirring constantly, until fragrant and starting to turn golden. Keep scraping the pan so browned bits don’t burn.

Deglaze with the dry white wine or chicken broth and cook for 2 minutes, stirring to dissolve any browned flavor from the bottom of the pan. Let the liquid reduce slightly so the sauce tastes less sharp.

Stir in the heavy cream and bring to a simmer over medium heat. Once simmering, it should look thickening and slightly glossy around the edges.

Add the grated Parmesan, Italian seasoning, and cayenne pepper, then simmer for 4-5 minutes until the sauce is thick and glossy. Reduce heat if it bubbles too aggressively.

Return the chicken breasts to the pan and spoon the garlic cream sauce over each breast. Let the chicken warm in the sauce for about 1-2 minutes, just until coated and juicy.

Garnish with fresh thyme and fresh parsley right before serving. The herbs should look bright green against the creamy sauce pooling at the base.