Pat the chicken dry and season with salt, pepper, garlic powder, onion powder, and paprika.
Heat olive oil in a large skillet over medium-high heat.
Sear chicken for 4 to 5 minutes per side until browned.
Remove chicken from skillet and set aside.
Reduce heat to medium and add butter.
Whisk in flour and cook for 1 minute.
Slowly whisk in chicken broth until smooth.
Stir in cream or milk if using.
Return chicken to skillet.
Simmer for 10 to 15 minutes until chicken reaches 165°F and gravy thickens.
Garnish with parsley and serve.
