Heat 1 tablespoon of olive oil in a large skillet over medium heat until shimmering. Add finely chopped onion and minced garlic to the pan, cooking for 3-4 minutes until the onion becomes translucent and fragrant.

Season the chicken breasts generously with paprika, cumin, salt, and pepper ensuring an even coating.

Carefully place the seasoned chicken breasts in the skillet and sear each side for 5-7 minutes until golden brown and cooked through.

Pour in the heavy cream, gently stirring to combine with the pan's remnants. Lower the heat slightly and let it simmer for about 10 minutes until the sauce thickens.

Remove the skillet from heat and sprinkle chopped fresh parsley over the chicken before serving.