Prepare the chicken by slicing the boneless, skinless chicken breasts horizontally to create uniform cutlets. Season both sides with salt, black pepper, garlic powder, and paprika.

In a large skillet, heat olive oil and butter over medium-high heat. Place the chicken cutlets in the skillet and cook for 4-5 minutes on each side until golden brown and reaches 165°F. Transfer to a plate and cover loosely.

Place slices of fresh mozzarella on top of each cutlet in the skillet, cover, and cook for about 2 minutes until the cheese is gooey and bubbling. Set the chicken aside to keep warm.

In the same skillet, reduce heat to medium and add more butter and minced garlic. Sauté for 30 seconds and then deglaze with chicken broth, scraping up browned bits.

Stir in heavy cream, grated Parmesan, Italian seasoning, and season with salt and pepper. Simmer for 2-3 minutes until the sauce thickens.

Add fresh basil to the sauce and return the chicken to the skillet, spooning the sauce over each piece. Simmer for another 2-3 minutes.

Serve the Mozzarella Chicken in Basil Cream Sauce over pasta or with crusty bread. Garnish with extra basil or Parmesan if desired.