Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish. Season the chicken breasts with salt, pepper, and paprika on both sides. Let the chicken rest at room temperature for 10 minutes.

Heat the olive oil in a large skillet over medium-high heat. Sear the chicken for 2 to 3 minutes per side until golden brown. Remove from the skillet and set aside.

Reduce heat to medium and add the minced garlic to the same skillet. Cook for 30 seconds until fragrant. Pour in the chicken broth and simmer for 1 to 2 minutes to reduce slightly.

Add the softened cream cheese and stir constantly until completely smooth and creamy. If the sauce seems too thick, add a small splash of milk. Stir in the fresh chives and season with salt and pepper.

Place the seared chicken breasts in the prepared baking dish and pour the cream cheese mixture evenly over the top. Sprinkle with shredded cheddar cheese if using.

Bake for 25 to 30 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). If using cheese, broil for the last 2 to 3 minutes to brown the topping, watching carefully to prevent burning.

Garnish with fresh parsley and serve warm with your favorite side dishes.