Pat chicken breasts dry with paper towels. Slice each breast horizontally into two thinner cutlets (you should have about 8 cutlets total). Season both sides of the chicken cutlets evenly with 1/2 tsp salt, 1/4 tsp black pepper, and 1/2 tsp paprika.

Heat 1 tbsp olive oil in a large skillet (preferably cast iron or heavy-bottomed) over medium-high heat. Once hot, add chicken cutlets in a single layer without overcrowding (you may need to do this in two batches). Sear for 3-4 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove chicken from the skillet and set aside on a plate, tented loosely with foil.

Reduce heat to medium. Add 2 tbsp unsalted butter to the same skillet, scraping up any browned bits from the bottom with a wooden spoon or spatula. Add 6 cloves minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

Pour in 1/2 cup chicken broth, scraping the bottom of the pan thoroughly to deglaze and release any flavorful bits. Bring to a gentle simmer and let it reduce slightly for 1 minute.

Stir in 1 cup heavy cream, 1/4 cup grated Parmesan cheese, 1 tbsp chopped fresh parsley, 1 tsp chopped fresh thyme, and 1/2 tsp Dijon mustard. Season with 1/4 tsp salt and a pinch of black pepper (or to taste). Bring the sauce to a gentle simmer, then reduce heat to low and let it thicken slightly for 3-5 minutes, stirring occasionally.

Return the cooked chicken cutlets to the skillet, nestling them into the creamy sauce. Spoon sauce over the chicken to coat. Simmer for another 1-2 minutes to heat through and allow flavors to meld.

Garnish with additional fresh parsley if desired. Serve immediately with your favorite sides such as pasta, rice, mashed potatoes, or steamed vegetables.