Season the chicken with salt, pepper, and paprika. Set aside.
Melt 2 Tablespoons of butter in a skillet over medium-high heat.
Add the chicken and sear both sides until golden brown, about 2-3 minutes per side. Remove and set aside.
Melt remaining tablespoon of butter in the skillet, then add garlic and stir for 1 minute before adding the chicken broth, heavy cream, Parmesan cheese, lemon juice, and thyme.
Bring to a boil and reduce heat. Add in the cream cheese and simmer until the sauce has slightly thickened.
Continue to cook the sauce about 5-7 minutes so the sauce becomes thicker. You don't want the sauce to be too runny!
Once your sauce is to the desired thickness, return the chicken to the skillet.
Place in the oven and cook for about 15-20 minutes until it reaches 165F
Serve with extra sauce.
Recipe Notes
Note: nutrition information provided is approximate and may vary. Please calculate your own individual ingredients.