Prepare the Chicken: Pat the chicken breasts dry with paper towels. In a shallow dish, combine the flour, garlic powder, paprika, salt, and pepper. Dredge each chicken breast in the flour mixture, ensuring it is evenly coated. Shake off any excess flour.

Sear the Chicken: Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully add the chicken breasts to the skillet, being careful not to overcrowd. Sear for 4-5 minutes per side, or until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside.

Make the Garlic Parmesan Sauce: Reduce the heat to medium. Add the minced garlic to the skillet and cook for about 30 seconds, or until fragrant, being careful not to burn it. Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet. Bring to a simmer and cook for 2-3 minutes, or until the sauce has slightly reduced.

Finish the Sauce: Stir in the heavy cream, Parmesan cheese, and butter. Continue to cook, stirring constantly, until the sauce is smooth and creamy, about 1-2 minutes. Season with salt and pepper to taste.

Combine and Serve: Return the chicken breasts to the skillet and spoon the garlic Parmesan sauce over them, ensuring they are evenly coated. Simmer for 1-2 minutes, allowing the sauce to further infuse the chicken. Garnish with fresh parsley and additional Parmesan cheese. Serve immediately over pasta, rice, or with your favorite side dishes.