Heat olive oil and butter in a large skillet over medium heat.

Add diced chicken, season with salt and pepper, and cook until golden and cooked through. Remove and set aside.

In the same pan, sauté onions until soft and translucent, then add garlic and cook for 1 minute.

Pour in chicken broth and let simmer for 3–4 minutes to reduce slightly.

Stir in heavy cream and bring to a gentle simmer.

Add paprika, thyme, and chili flakes, stirring to combine.

Return chicken to the pan and coat in the creamy sauce.

Add white cheddar and half of the Parmesan, stirring until melted and smooth.

Let simmer until the sauce thickens to a velvety consistency.

Sprinkle remaining Parmesan on top and let it melt slightly.

Serve hot with crispy toasted baguette slices and garnish with fresh herbs.