Season the sliced chicken breasts with salt, pepper, and paprika, ensuring every piece is well-coated.

In a large skillet, heat the butter and olive oil over medium-high heat. Once hot, add the chicken. Cook for about 5-6 minutes, turning occasionally until golden brown and cooked through. Transfer the chicken to a plate and cover to keep warm.

In the same skillet, add the finely chopped onion and minced garlic. Sauté for about 2-3 minutes until the onion turns translucent and fragrant.

Pour in the lemon juice, followed by the lemon zest. Scrape up the browned bits from the bottom of the pan.

Add the chicken broth and bring it to a gentle simmer. Allow it to cook for 2 minutes.

Stir in the heavy cream and Dijon mustard. Simmer until the sauce thickens, about 3-4 minutes.

Return the chicken to the skillet, tossing it gently to coat in the creamy sauce. Heat through for another 2 minutes.

Before serving, sprinkle with chopped fresh parsley.