Pat the chicken dry with paper towels. Season both sides generously with salt, black pepper, smoked paprika, garlic powder, and onion powder for a delicious flavor.

In a large oven-safe skillet (like cast iron), heat 2 tablespoons of olive oil and 1 tablespoon of butter over medium-high heat. Once hot, add the chicken and cook for about 4–5 minutes per side until golden brown and nearly cooked through. Remove the chicken and set aside on a plate.

Lower the heat to medium in the same skillet. Add 1 tablespoon of butter and the chopped onion. Sauté for about 3–4 minutes until the onion is soft and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Pour in the chicken broth, stirring to scrape up any flavorful browned bits from the bottom of the skillet. Allow it to reduce slightly, then add the heavy cream and Parmesan cheese. Stir continuously until the sauce is smooth and begins to thicken. If you prefer a richer sauce, whisk in the remaining tablespoon of butter. Taste and adjust seasoning with more salt, pepper, or cayenne if desired.

Return the seared chicken to the skillet, nestling it into the creamy sauce. Spoon some sauce over each piece. Reduce the heat to low and let the chicken simmer gently in the sauce for about 8–10 minutes, or until fully cooked and tender.

Sprinkle chopped fresh parsley over the dish for a burst of color and freshness. Serve hot straight from the skillet with warm rolls, mashed potatoes, or steamed vegetables.