Toss chicken with paprika, garlic powder, salt, and pepper.
Heat oil or butter in a large skillet over medium-high heat.
Add chicken in a single layer.
Cook 3–4 minutes per side until golden and cooked through.
Remove chicken from pan and set aside.
Lower heat to medium.
Add butter and garlic; sauté 30 seconds until fragrant.
Stir in chicken broth, scraping up browned bits.
Add cream, Dijon (if using), Italian seasoning, salt, and pepper.
Simmer 3–5 minutes until slightly thickened.
Return chicken to skillet and spoon sauce over it.
Simmer 2–3 minutes to coat everything.
Spoon chicken and sauce over rice.
Garnish with parsley.
