Begin by placing the chicken breasts between two sheets of plastic wrap. Use a meat mallet or rolling pin to pound them to about ½ inch thick. Set aside.

In a small bowl, combine smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub this mixture over both sides of the chicken breasts.

Heat a skillet over medium-high heat and add olive oil. Cook the seasoned chicken for about 4-5 minutes on each side until golden brown and cooked through.

In the same skillet, reduce heat to medium and add butter. Once melted, add chopped onion and sauté until translucent.

Add minced garlic and diced red bell peppers, cooking for an additional 2 minutes until fragrant.

Stir in the diced zucchini and let them cook for 5-7 minutes until tender-crisp.

Sprinkle sweet paprika, dried thyme, and optional red pepper flakes over the sautéed vegetables and stir for 1 minute.

Pour in the chicken broth, stirring to combine. If thickening, mix flour with a splash of water and add it to the skillet.

Lower heat, stir in heavy cream and sour cream until the sauce is smooth and creamy.

Taste the sauce and adjust seasoning if necessary. Simmer for a couple of minutes until thickened.

Slice the seared chicken, then add it back to the skillet, warming it through in the creamy sauce.

Plate the dish over rice, pasta, or mashed potatoes. Garnish with fresh parsley and serve immediately.