Season the chicken: In a bowl, toss chicken with salt, pepper, paprika, and garlic powder until evenly coated.
Sear for flavor: Heat olive oil in a large skillet over medium-high. Add chicken in a single layer and sear 4–5 minutes per side, until golden and cooked through. Transfer to a plate and tent loosely with foil.
Sauté the garlic: Lower heat to medium.
Add butter to the same skillet. Stir in minced garlic and cook 30–60 seconds until fragrant. Avoid browning.
Deglaze: Pour in chicken broth.
Scrape up browned bits from the pan—they add major flavor.
Build the sauce: Stir in heavy cream, Parmesan, and Dijon. Simmer gently for 3–4 minutes, stirring, until slightly thickened. Add red pepper flakes if using.
Add greens: Stir in spinach or kale and let it wilt, 1–2 minutes.
If the sauce seems too thick, add a splash more broth or cream.
Return chicken to pan: Nestle the chicken and its juices into the sauce. Simmer 2 minutes to blend flavors. Taste and adjust salt and pepper.
Add lemon juice if you like a bright finish.
Garnish and serve: Top with chopped parsley or chives. For meal prep, portion into containers with your favorite low-carb sides.