I cut the chicken into bite-sized pieces and season it lightly with salt, paprika, and black pepper. This step helps lock flavor into every piece before cooking starts.

I heat olive oil in a skillet and cook the chicken until golden and fully done. Once cooked, I remove it and keep it warm. This keeps the chicken juicy and tender.

In the same skillet, I melt butter and add garlic. I stir gently until fragrant, then pour in chicken broth. This creates a rich base packed with savory flavor.

I slowly add heavy cream and onion powder, stirring until smooth. The sauce thickens beautifully and turns silky. I taste and adjust salt to make it perfect.

I return the chicken to the skillet and coat it well with sauce. I let it simmer briefly so flavors blend. I garnish with parsley and serve hot.