Pat the chicken breasts dry with paper towels. Season both sides with salt, black pepper, and paprika.
Heat the olive oil in a large skillet over medium-high heat until shimmering.
Add the chicken breasts to the skillet and cook for 6-7 minutes on one side without moving, until golden brown.
Flip the chicken breasts and cook for another 6-7 minutes, or until the internal temperature reaches 165°F (75°C). Remove chicken from skillet and set aside on a plate.
Reduce heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and sauté for about 1 minute until fragrant, stirring frequently to avoid burning.
Pour in the chicken broth and scrape the bottom of the skillet with a wooden spoon to release any browned bits. Let it simmer for 2 minutes.
Stir in the heavy cream and Parmesan cheese. Continue to cook and stir until the sauce thickens slightly, about 3-4 minutes.
Add the lemon juice and stir to combine. Taste and adjust seasoning with salt and pepper if needed.
Return the chicken breasts to the skillet and spoon the sauce over them. Cook for an additional 1-2 minutes to warm through.
Serve the chicken breasts topped with the creamy garlic sauce.