In a mixing bowl, combine melted unsalted butter, honey, garlic powder, smoked paprika, salt, and black pepper until smooth. Set aside.

Heat olive oil in a large skillet over medium heat until shimmering, about 2 minutes.

Add chicken breasts to the skillet in a single layer. Sear for 5-6 minutes on each side until golden brown.

Pour in chicken broth, scraping up browned bits. Let it bubble, about 1-2 minutes.

Whisk the butter mixture into the deglazed chicken broth. Cook for 2-3 minutes until the sauce thickens.

Return cooked chicken to the skillet, turning to coat in the creamy sauce. Simmer for 2-3 minutes.

Remove from heat and sprinkle with chopped parsley before serving.