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Rinse the chicken breasts and season them with sweet paprika, salt, and pepper.
Sauté a finely chopped medium onion in oil until glossy.
Sear the paprika-coated chicken breasts in the pan for 1 to 2 minutes on each side.
Add butter, chicken broth, dry bay leaves, ground allspice, and dried thyme to the pot with the chicken and onions.
Cover the pot and simmer for about 30 minutes, stirring occasionally.
Remove the chicken breasts and shred them using two forks.
Prepare a slurry with heavy cream, all-purpose flour, salt, and pepper.
Stir the slurry into the simmering sauce and cook until thickened.
Add the shredded chicken back into the pot and cook for an additional 2 to 3 minutes.
Serve with side dumplings, rice, or pasta.