Preheat oven to 400°F (200°C). Pat chicken dry and season both sides with garlic powder, smoked paprika, salt, and black pepper.

Heat olive oil in an ovenproof skillet over medium-high heat. Sear chicken 2–3 minutes per side until golden, aiming for color not full cook.

Transfer skillet to oven and bake for 12–18 minutes depending on thickness until internal temperature reaches 165°F (74°C). Let rest for 5 minutes.

Remove chicken from skillet and tent with foil. Return skillet to medium heat and add butter.

When butter foams, add minced garlic and cook for 30–45 seconds until fragrant. Do not brown.

Pour in heavy cream and bring to a gentle simmer. Whisk in grated Parmesan until smooth.

Stir in Dijon (if using) and lemon juice. Taste and season with salt and pepper. If sauce is too thin, simmer for 1–2 minutes.

If too thick, thin with a splash of milk or chicken stock.

Place baked chicken back in skillet or on plates. Spoon the Parmesan sauce generously over each piece.

Top with croutons for crunch, sprinkle with chopped parsley, and shave extra Parmesan on top.

Serve immediately to retain crouton texture.