Season chicken breasts generously with salt, pepper, and 1 tablespoon of sweet paprika on both sides.

Heat olive oil in a large cast iron skillet over medium-high heat until shimmering.

Sear chicken breasts for 6-7 minutes per side until golden brown and cooked through (165°F internal temperature).

Transfer chicken to a plate and tent with foil. Reduce heat to medium and add butter to the same skillet.

Add sliced onions and cook for 4-5 minutes until softened and lightly caramelized.

Add minced garlic and remaining sweet paprika, cooking for 30 seconds until fragrant while stirring constantly.

Sprinkle flour over vegetables and stir continuously for 1 minute to create a light roux.

Gradually pour in chicken broth while whisking constantly to prevent lumps.

Slowly add heavy cream while stirring, bringing mixture to a gentle simmer until sauce thickens.

Add zucchini slices and simmer for 3-4 minutes until tender-crisp.

Return chicken to skillet, spoon sauce over each piece and simmer 2-3 minutes to heat through.

Taste and adjust seasoning as needed, garnish with fresh parsley before serving.