Pat the boneless, skinless chicken dry and season both sides with salt, pepper, smoked paprika, garlic powder, and onion powder.

Heat olive oil and butter in a large skillet, then sear the seasoned chicken for about 4-5 minutes on each side until golden-brown.

Reduce heat, add more butter, and sauté the chopped onion until translucent. Add minced garlic and sauté for an additional 30 seconds.

Pour in the chicken broth, scrape up browned bits, and then stir in heavy cream and Parmesan cheese until the sauce thickens slightly.

Return the seared chicken to the skillet, spoon creamy sauce over it, and let it simmer on low heat for 8-10 minutes.

Remove from heat, garnish with chopped parsley, and serve with warm rolls, mashed potatoes, or vegetables.