In a medium bowl, toss the cubed chicken with paprika, salt, and black pepper until evenly coated.

Heat 1 tablespoon of butter in a large skillet or frying pan over medium-high heat. Add the seasoned chicken in a single layer (work in batches if necessary to avoid crowding) and cook for 4-6 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set aside.

Reduce the heat to medium. Add the remaining 3 tablespoons of butter to the same skillet. Once melted, add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.

Pour in the chicken broth and lemon juice. Bring the mixture to a gentle simmer, scraping up any browned bits from the bottom of the pan. Let it simmer for 2 minutes until the sauce slightly reduces.

Stir in the dried Italian seasoning. Return the cooked chicken bites to the skillet and toss gently to coat them completely in the garlic butter sauce.

Serve immediately, garnished with fresh chopped parsley. Excellent served over rice or with crusty bread for dipping.