Season the chicken breasts on both sides with salt, pepper, and paprika. Set aside.

Heat a large skillet over medium high heat and melt 2 tablespoons of the butter.

Add the chicken to the pan and cook for about 5 minutes on each side until beautifully browned. Remove the chicken from the pan, cover it, and keep it warm.

In the same pan, melt the remaining 2 tablespoons of butter. Add the minced garlic and sauté until fragrant and lightly golden.

Whisk in the condensed cream of chicken soup and water. Bring the mixture to a hot and bubbly simmer, then turn the heat down to low.

Return the chicken and the chopped broccoli back into the pan.

Cover the skillet with a lid and cook for about 10 minutes, or until the chicken is fully cooked through and the broccoli is tender.

Garnish with fresh parsley and serve immediately over rice or pasta with a side of lemon wedges.