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

Rest the chicken briefly while you make the sauce, keeping it covered loosely to retain heat. This helps the breasts stay juicy while the cream sauce simmers.

Melt butter in the same pan over medium heat, then add minced garlic and cook for 2 minutes, stirring constantly, until fragrant and starting to turn golden. Scrape up any browned bits from the bottom of the pan as you stir.

Deglaze with dry white wine (or chicken broth) and cook for 2 minutes, stirring to lift any caramelized residue. Let the liquid reduce slightly so the sauce starts tasting concentrated.

Stir in heavy cream and bring the mixture to a simmer. Keep it at a gentle simmer so the sauce thickens without breaking.

Add Parmesan, Italian seasoning, and cayenne, then simmer for 4-5 minutes, stirring occasionally, until the sauce is thick and glossy. The sauce should visibly coat the back of a spoon.

Return the chicken breasts to the pan and spoon the garlic cream sauce over each breast. Spoon repeatedly so the tops get bathed and the sauce begins to pool around the edges.

Garnish with fresh thyme and parsley. Serve immediately so the sauce stays thick and glistening.