Creamy Lemon Chicken

Horizontally slice each chicken breast through the center to create four even cutlets.
In a large bowl, combine the flour, salt, black pepper, and paprika. Pat the chicken dry, then dredge each piece lightly in the flour mixture.
Heat olive oil in a large skillet over medium-high heat. Cook the chicken for about 4 minutes per side until golden on the outside and nearly cooked through. Transfer to a plate and set aside.
Lower the heat to medium. Add butter and the diced onion to the same skillet and cook for 3–4 minutes until softened and lightly golden.
Stir in the lemon zest and cook for about 30 seconds to release its aroma.
Pour in the chicken broth and add the Dijon mustard, stirring until smooth. Let the sauce reduce for 3–4 minutes.
Lower the heat slightly and stir in the heavy cream, salt, and black pepper. Let the sauce simmer gently for 3–4 minutes until it starts to thicken.
Stir in the fresh lemon juice and let the sauce simmer briefly. The lemon brightens the creamy sauce and gives it a fresh, balanced flavor.
Stir in the grated Parmesan cheese until melted and the sauce becomes smooth and rich.
Return the chicken to the skillet along with any juices from the plate. Simmer for 5–7 minutes until the chicken is fully cooked and coated in the creamy lemon sauce.
Spoon the sauce over the chicken and serve with fresh lemon slices and chopped parsley if desired.