Season the chicken breasts evenly with salt and black pepper on both sides.
Heat the olive oil in a large skillet or pot over medium-high heat.
Add the chicken breasts to the skillet and cook for 5-6 minutes per side until golden brown and cooked through. Remove the chicken and set aside.
Reduce the heat to medium and add the minced garlic to the same skillet. Sauté for 1 minute until fragrant.
Pour in the chicken broth and stir to deglaze the pan, scraping up any browned bits from the bottom.
Whisk in the heavy cream, Dijon mustard, dried thyme, and smoked paprika until the sauce is smooth and combined.
Bring the sauce to a gentle simmer and cook for 5 minutes, stirring occasionally, until slightly thickened.
Return the chicken breasts to the skillet and spoon the sauce over them.
Add the unsalted butter and stir it into the sauce until melted and glossy.
Simmer everything together for 3-4 minutes to heat through and allow the flavors to meld.
Sprinkle the chopped fresh parsley over the chicken and sauce before serving.