Pat the chicken breasts dry and cut them into cutlets or even-sized pieces. Season both sides with salt, black pepper, and smoked or sweet paprika.

Heat the olive oil in a large skillet over medium-high heat. Add the seasoned chicken in a single layer and sear for about 4–5 minutes per side, until golden brown and almost cooked through. Transfer the chicken to a plate and set aside.

Reduce the heat to medium. In the same skillet, add the unsalted butter and let it melt, scraping up the browned bits from the bottom of the pan.

Stir in the minced garlic and cook for 1–2 minutes, just until fragrant and softened, without letting it brown.

Whisk in the Dijon mustard, red pepper flakes, chopped parsley, optional dill or chives, and lemon juice. Stir until everything is combined into a smooth and aromatic cowboy butter base.

Pour in the chicken broth and heavy cream. Stir well to combine, then let the sauce simmer gently for 2–3 minutes until it slightly thickens and turns glossy.

If using, stir in grated Parmesan cheese until it melts into the sauce and the texture is rich and creamy.

Return the seared chicken and any juices back into the skillet, nestling the pieces into the cowboy butter cream sauce. Spoon some sauce over the top of each piece.

Cover and cook for another 8–10 minutes on low to medium-low heat, or until the chicken reaches an internal temperature of 165°F (74°C) in the thickest part.

Taste the sauce and adjust seasoning with more salt, pepper, lemon juice, or red pepper flakes as desired. Garnish with extra fresh parsley before serving.