Season chicken with salt and paprika. Heat oil in a skillet over medium-high heat and sear chicken for 5–7 minutes each side until golden and cooked through. Set aside.

In the same skillet, reduce heat, add butter, and melt. Sauté minced garlic for 1–2 minutes until fragrant. Add heavy cream and lemon juice, stirring continuously.

Stir in chopped parsley and dill, simmer for 3–5 minutes until sauce thickens. Return chicken to skillet and coat with sauce. Cook for another 5 minutes.

Plate the chicken, drizzled with sauce, and garnish with fresh herbs. Serve with rice, mashed potatoes, or crusty bread.