Season chicken with paprika, garlic powder, onion powder, salt, and pepper. Heat oil in a skillet over medium-high heat. Cook chicken 5–6 minutes per side until golden and cooked through (165°F / 74°C). Remove and keep warm.
Make the Cream Sauce
In the same skillet, melt butter and sauté garlic 30 seconds. Stir in chicken broth, scraping up browned bits. Add heavy cream, Parmesan, Dijon mustard, thyme, and red pepper flakes. Simmer 4–5 minutes until thickened. Return chicken to skillet and spoon sauce over it, cooking 2 more minutes.
Assemble the Dish
Spoon cauliflower mash onto plates, top with chicken and creamy sauce, and serve with roasted asparagus on the side.
Macros (Per Serving)
Calories: ~480 kcal
Fat: 38g
Protein: 32g
Net Carbs: 6–7g
