Season chicken breasts with paprika, salt, and pepper on both sides.
In a large skillet over medium heat, cook the chicken until golden brown and cooked through, about 5-7 minutes per side. Remove from the pan and set aside.
In the same skillet, melt butter and sauté minced garlic until fragrant.
Pour in chicken broth and let it simmer for a couple of minutes.
Stir in the heavy cream and Parmesan cheese, letting it get all creamy and dreamy.
Add the cornstarch mixture and stir until the sauce reaches your desired consistency.
Return the chicken to the skillet, nestling it into the sauce, and let it simmer for a few extra minutes until the flavors meld together.
Garnish with chopped parsley and serve hot.
Pound chicken breasts to an even thickness for uniform cooking.
Adjust the amount of garlic according to your taste preference.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Serve with rice, pasta, or steamed vegetables for a complete meal.
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