Pat the chicken breasts dry with paper towels, then season generously with salt, pepper, and smoked paprika. Let sit while you prepare the other ingredients.
Heat a heavy skillet over medium-high heat until shimmering. Add butter and olive oil, letting the butter melt and blend with the oil until they start to bubble gently.
Place the chicken breasts in the hot skillet, smooth side down, and cook for about 4-5 minutes until golden brown and crisp. Flip and cook an additional 4-5 minutes until cooked through; the internal temperature should reach 75°C/165°F.
While the chicken cooks, crush the garlic cloves and zest the lemon finely using a microplane. Set aside.
Once the chicken is browned and cooked, transfer it to a plate and tent loosely with foil. Reduce the heat to medium and add crushed garlic, thyme leaves, and lemon zest to the skillet. Sauté for about 1-2 minutes until fragrant, stirring gently.
Pour in the heavy cream, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer and cook for 3-4 minutes until the sauce thickens slightly and becomes velvety.
Check the chicken’s internal temperature with a meat thermometer. Once it reaches 75°C/165°F, remove it from the skillet and let it rest for about 5 minutes.
Taste the sauce and adjust seasoning if needed. Then, spoon the creamy herb sauce over the resting chicken breasts.
Garnish with extra thyme leaves or a twist of lemon, then serve immediately while warm and luscious.
