Pat the chicken dry with paper towels to help it sear nicely. Season both sides generously with salt, black pepper, smoked paprika, garlic powder, and onion powder. This simple spice rub creates that savory steakhouse-style flavor.

Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large oven-safe skillet (like cast iron) over medium-high heat. Once hot, place the chicken in the skillet and cook for about 4–5 minutes per side until golden brown and nearly cooked through. Remove the chicken and set aside on a plate.

In the same skillet, lower the heat to medium. Add 1 tablespoon of butter along with the chopped onion. Sauté for about 3–4 minutes until soft and translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Pour in the chicken broth and stir, scraping up any flavorful browned bits from the bottom of the skillet. Reduce slightly, then add the heavy cream and Parmesan cheese. Stir continuously until the sauce becomes smooth and starts to thicken. If you like it extra buttery, whisk in the final tablespoon of butter now. Taste and adjust seasoning with more salt, pepper, or cayenne.

Return the seared chicken to the skillet, nestling it into the creamy butter sauce. Spoon some sauce over the top of each piece. Reduce heat to low and let the chicken simmer gently in the sauce for about 8–10 minutes, or until it’s fully cooked and tender.

Sprinkle chopped fresh parsley over the dish for a pop of color and freshness. Serve hot straight from the skillet with warm rolls (Texas Roadhouse style), mashed potatoes, or steamed vegetables.