Season chicken breasts with salt and paprika on both sides.
Heat olive oil in a large skillet over medium-high heat. Sear chicken 4 minutes per side until golden. It won't be cooked through yet. Remove to a plate.
Reduce heat to medium. Add minced garlic and cook 1 minute.
Add canned tomatoes and break them up. Simmer 5 minutes.
Pour in heavy cream and stir. Bring to a gentle simmer.
Return chicken to the pan, nestling it into the sauce. Cook 10–12 minutes, turning once, until internal temperature reaches 165°F.
The sauce should be a beautiful rose color — creamy orange-red. If too thin, remove chicken and reduce sauce 3 more minutes.
Season with salt, taste. Serve with pasta or bread to catch the sauce.