Pat the chicken breasts dry with paper towels to ensure even cooking.

In a small bowl, combine smoked paprika, garlic powder, salt, and black pepper.

Rub the spice mixture evenly over both sides of each chicken breast.

Finely chop the jalapenos, removing seeds if you prefer less heat.

Heat olive oil in a large skillet over medium-high heat until shimmering.

Add the chicken breasts and cook for about 6-7 minutes per side, or until golden brown and cooked through.

Remove the chicken from the skillet and set aside on a plate.

In the same skillet, reduce heat to medium and add butter and minced garlic; sauté for 1 minute until fragrant.

Pour in the chicken broth and heavy cream, stirring to combine, then add the Parmesan cheese and chopped jalapenos; simmer for 5 minutes until the sauce thickens slightly.

Return the chicken breasts to the skillet, spoon the creamy jalapeno sauce over them, and cook for an additional 2-3 minutes to reheat and meld flavors.

Remove from heat and drizzle with lime juice before serving to add a fresh tang.