1. Heat olive oil in a large skillet over medium heat. Season chicken breasts with salt, pepper, and paprika on both sides.

2. Add chicken to the skillet and cook for 6-7 minutes per side, or until browned and cooked through. Remove chicken from skillet and set aside.

3. In the same skillet, add onions and garlic, cooking until soft and fragrant, about 2-3 minutes.

4. Stir in sliced mushrooms, cooking until browned and tender, about 5 minutes.

5. Pour in the chicken broth, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes.

6. Stir in the heavy cream, allowing the sauce to thicken for another 2-3 minutes.

7. Return the chicken breasts to the skillet, spooning the sauce and mushrooms over the top. Let it cook for another 3-4 minutes to absorb the flavors.

8. Garnish with fresh parsley and serve warm.