Slice the chicken breasts into 3-4 pieces each. Season them generously with salt, black pepper, and dried thyme to enhance the flavor.

Coat the seasoned chicken pieces evenly in flour. This step ensures a crispy exterior when cooked that perfectly complements the creamy sauce!

Heat olive oil in a skillet over medium heat. Fry the chicken for 4-5 minutes on each side until they are golden brown. Once browned, set them aside on a plate.

In the same skillet, add a bit more olive oil if necessary. Cook the finely sliced garlic for about 2 minutes until it's fragrant and golden but be careful not to burn it!

Pour in the chicken stock, stirring to bring it to a light simmer. Add the sweet paprika, mixing thoroughly to infuse the stock with its rich, warm flavor.

Slowly add the heavy cream and return the chicken to the skillet. Cook for an additional 4-5 minutes until the sauce thickens slightly, ensuring the chicken reaches an internal temperature of 165°F.

Garnish your luscious dish with fresh parsley and serve with your preferred sides like rice, pasta, or crusty bread for that extra indulgent touch!