Pat the chicken breasts dry with paper towels and rub them evenly with olive oil, smoked paprika, lemon zest, salt, and pepper. Let sit for 10 minutes to absorb the flavors.
Heat a large ovenproof skillet over medium-high heat until the oil shimmers and you can hear a gentle sizzle. Place the chicken breasts skin-side down and sear for about 4-5 minutes, until the skin is golden and crispy. Flip and cook for another 2 minutes.
Transfer the skillet to a preheated oven at 200°C (390°F). Roast the chicken for 15-20 minutes, or until the internal temperature reaches 75°C (165°F) and the skin is crispy and deep golden.
Remove the skillet from the oven and transfer the chicken to a plate. Keep warm. Pour off excess fat from the skillet, leaving about a tablespoon, and place it back on low heat.
Add minced garlic to the skillet and cook for about 30 seconds until fragrant, then pour in the heavy cream. Stir gently, scraping up any browned bits from the bottom, and simmer for 2-3 minutes until slightly thickened.
Squeeze fresh lemon juice into the sauce and stir in chopped herbs. Taste and adjust seasoning with salt and pepper as needed. The sauce should be silky, bright, and flavorful.
Rest the chicken for 5 minutes to allow juices to redistribute. Slice if desired, then plate the chicken and drizzle generously with the lemony cream sauce. Garnish with more herbs and serve immediately.
