Melt 2 tablespoons of butter in a large skillet over medium heat. Once melted, add the minced garlic and sauté for about 30–60 seconds, just until it turns golden and fragrant. Don’t let it burn—lower the heat slightly if needed.

While the garlic cooks, season the chicken breasts with Italian seasoning, paprika, salt, and pepper. Carefully place the chicken in the skillet and sear each side for 4–5 minutes until golden brown and cooked through. The internal temperature should reach 165°F.

Lower the heat to medium-low. Add the remaining 2 tablespoons of butter to the skillet. Once melted, spoon the buttery sauce over the chicken to keep it juicy and flavorful.

Sprinkle the mozzarella and Parmesan evenly over each chicken piece. Cover the skillet with a lid or foil and let it cook for another 2–3 minutes, until the cheese is melted, bubbly, and slightly golden in places.

Remove the lid and finish with a generous sprinkle of fresh parsley. Serve warm and enjoy while the cheese is still wonderfully gooey.