Pat dry the chicken breasts and season both sides generously with salt, pepper, and a sprinkle of paprika.

Heat olive oil over medium-high heat in a skillet, then sear chicken breasts until golden brown and crisp, about 3–4 minutes per side.

Lower heat to medium, sauté diced onion until translucent (about 5 minutes), then add minced garlic and cook for 1 minute until fragrant.

Stir in slivered or ground almonds and toast for 2–3 minutes until fragrant and lightly golden.

Pour in chicken broth and heavy cream, bring to a gentle simmer, then cook for 5–7 minutes until sauce thickens.

Return seared chicken to the pan, nestle into the almond sauce, and simmer for 3–4 minutes until cooked through.

Transfer chicken to plates, spoon extra almond sauce over top, and sprinkle with chopped fresh parsley before serving.