- Pat chicken dry, then season all sides with salt, pepper, and paprika. 
- Heat olive oil in a large skillet over medium-high. Sear chicken 4–5 minutes per side until golden. Set aside. 
- Lower heat, melt butter in the same pan. Add garlic and cook until fragrant (1–2 min). 
- Stir in mustard, red pepper flakes, parsley, and dill. 
- Add lemon juice, broth, and cream. Stir, simmer 2–3 minutes until sauce melds. 
- Return chicken to skillet, coat with sauce, cover, and cook 8–10 minutes until internal temp reaches 165°F (74°C). 
- Garnish with extra parsley. Serve hot over rice, bread, pasta, or veggies.