Begin by warming 2 tablespoons of olive oil in a large skillet over medium heat until shimmering.

Add one chopped onion and three cloves of minced garlic into the hot oil. Sauté for 3-4 minutes until the onion turns translucent and fragrant.

While the aromatics are cooking, take 1 pound of chicken breasts and coat them with salt, pepper, 1 teaspoon of paprika, and 1/2 teaspoon of cumin.

Carefully place the seasoned chicken breasts in the skillet. Cook for 5-7 minutes on one side, then flip and cook for an additional 5-7 minutes.

Reduce the heat to low, then pour in 1 cup of heavy cream, stirring well to combine. Allow the mixture to gently simmer for 10 minutes.

Once thickened, remove the skillet from heat and garnish with freshly chopped parsley. Serve warm over rice or bread.