Prep the chicken. Pat chicken dry and season both sides with salt, pepper, and smoked paprika (if using). Dry chicken browns better and gives you a flavorful crust.

Heat the skillet. Set a large skillet over medium-high heat. Add olive oil and 1 tablespoon butter. When the butter foams and smells nutty, it’s ready.

Sear the chicken. Add chicken in a single layer without crowding. Cook 4–5 minutes per side for cutlets or 5–6 minutes per side for thighs, until golden and cooked through. Transfer to a plate and tent with foil.

Cook the mushrooms. Add another tablespoon of butter to the skillet. Toss in the mushrooms with a pinch of salt. Spread into an even layer and let them cook undisturbed for 2–3 minutes to brown. Stir and continue until they’re deep golden and most moisture has evaporated, about 5–7 minutes total.

Add the garlic. Push mushrooms to the edges and add the minced garlic to the center with a small knob of butter if the pan looks dry. Cook 30 seconds until fragrant. Avoid browning the garlic.

Deglaze the pan. Pour in the chicken stock (or wine). Scrape up browned bits from the bottom with a wooden spoon. Simmer for 1–2 minutes to reduce slightly.

Optional: Thicken the sauce. If you want a richer, silkier sauce, sprinkle in 1 tablespoon flour and whisk well to avoid lumps, or swirl in a splash of cream. Simmer 1–2 minutes more.

Finish with butter and lemon. Turn heat to low, add the remaining tablespoon of butter and the lemon juice. Stir until glossy. Taste and adjust salt and pepper.

Return the chicken. Nestle the chicken back into the skillet with its juices. Spoon sauce and mushrooms over the top. Warm through for 1–2 minutes.

Garnish and serve. Sprinkle with parsley (and Parmesan, if using). Serve hot over rice, mashed potatoes, pasta, or alongside roasted vegetables.