Cut the boneless, skinless chicken breasts into thin cutlets. Pat them dry and season with salt, pepper, and smoked paprika.

Heat a skillet over medium-high heat and add olive oil. Once shimmering, add chicken cutlets and sear for 4-5 minutes on each side until golden brown. Remove from skillet.

In the same skillet, reduce heat to medium, add unsalted butter, and let melt. Add garlic and sauté for 1-2 minutes until fragrant.

Whisk in Dijon mustard, red pepper flakes, parsley, and lemon juice until smooth and well combined.

Add chicken broth and heavy cream, stirring continuously. Let simmer for 2-3 minutes until thickened.

Return the chicken cutlets to the skillet, cover, and cook on low for 8-10 minutes until the internal temperature reaches 165°F (74°C).

Taste and adjust seasoning if necessary, garnish with parsley, and serve over pasta, rice, or veggies.