1. Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.

2. Pat the chicken breasts completely dry with paper towels. This helps the seasoning stick and creates a nice crust. In a small bowl, combine the smoked paprika, garlic powder, onion powder, chili powder, salt, and black pepper.

3. Drizzle the chicken breasts with olive oil, then sprinkle generously with the spice mixture, ensuring an even coating on all sides. Place the seasoned chicken breasts in the prepared baking dish.

4. Bake for 20-25 minutes, or until an internal temperature of 160°F (71°C) is reached in the thickest part of the chicken using a meat thermometer. This initial cooking to a precise temperature is crucial to preventing dryness.

5. Remove the dish from the oven. Sprinkle the shredded mozzarella cheese evenly over each chicken breast.

6. Return the dish to the oven and continue baking for another 5-10 minutes, or until the cheese is melted, bubbly, and lightly golden brown, and the internal temperature of the chicken reaches 165°F (74°C).

7. Once cooked, remove the baking dish from the oven. Cover it loosely with foil and let the chicken rest for 5-10 minutes before serving. This resting period allows the juices to redistribute throughout the chicken, ensuring it stays wonderfully moist and tender.

8. Garnish with fresh chopped parsley and serve immediately.