In a small bowl, combine 4 tablespoons of unsalted butter with 2 tablespoons of honey, 1 teaspoon of garlic powder, 1 teaspoon of smoked paprika, and a pinch of salt and black pepper. Mix until smooth and well blended. Set aside.

In a large skillet, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add the chicken breasts and sear for 5-6 minutes on each side until golden brown and cooked through. Remove from skillet and let rest.

Pour in 1 cup of chicken broth, scraping the bottom with a wooden spoon to deglaze the skillet. Let simmer for about 2 minutes.

Stir the reserved butter mixture into the skillet until it melts and creates a smooth sauce. Cook for 1-2 minutes until thickened.

Return the seared chicken to the skillet, coating in the sauce. Simmer for 2-3 minutes to absorb flavors.

Remove from heat and garnish with freshly chopped parsley. Serve hot with side dishes.