Pat the chicken breasts dry with paper towels.
Season both sides of the chicken breasts with salt, black pepper, and paprika evenly.
Heat olive oil in a large skillet over medium-high heat until shimmering.
Add the chicken breasts to the skillet and cook without moving for 6-7 minutes until golden brown.
Flip the chicken breasts and cook for another 6-7 minutes until cooked through and internal temperature reaches 165°F (74°C). Remove chicken from skillet and set aside on a plate.
Reduce heat to medium and add the minced garlic to the skillet. Sauté for 30 seconds until fragrant, stirring constantly to prevent burning.
Pour in the chicken broth and scrape the bottom of the skillet with a wooden spoon to loosen any browned bits.
Stir in the heavy cream and butter. Simmer the sauce for 3-4 minutes until it thickens slightly.
Add fresh lemon juice to the sauce and stir to combine.
Return the chicken breasts to the skillet and spoon the sauce over them. Cook for an additional 1-2 minutes to warm through.
Serve the chicken breasts topped with the creamy garlic sauce.