Ingredients
For the Chicken
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon dried parsley
- 1/2 teaspoon onion powder
- 1/2 teaspoon paprika
- Salt and black pepper to taste
For the Melt Topping
- 1 cup shredded mozzarella cheese
- 1/2 cup provolone cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped parsley
- Optional: sliced mushrooms or caramelized onions
Instructions
Pat the chicken breasts dry with paper towels. If needed, pound the chicken slightly so the thickness is even for consistent cooking.
Season both sides of the chicken with salt, black pepper, Italian seasoning, parsley, onion powder, and paprika.
Heat olive oil and butter in a large skillet over medium-high heat until hot and bubbling.
Add the chicken breasts to the skillet and cook for about 5–6 minutes per side until golden brown and nearly cooked through.
Reduce the heat slightly and add the minced garlic to the skillet. Spoon the garlic butter over the chicken continuously for extra flavor.
Top each chicken breast evenly with mozzarella, provolone, and Parmesan cheese. If desired, add sautéed mushrooms or caramelized onions on top before adding the cheese.
Cover the skillet with a lid and cook for another 2–4 minutes until the cheese is fully melted and bubbly.
Garnish with fresh parsley before serving warm.
Notes
Using freshly shredded cheese helps the topping melt more smoothly compared to pre-packaged shredded cheese. Also, avoid overcooking the chicken, as chicken breasts can dry out quickly. A meat thermometer should read 74°C (165°F) in the thickest part.
Garlic cooks quickly, so add it toward the end of cooking to prevent burning and bitterness.