In a mixing bowl, combine ¼ cup unsalted butter, 3 tablespoons honey, 1 teaspoon garlic powder, and 1 teaspoon smoked paprika. Add a pinch of salt and black pepper to taste. Mix until smooth and well-blended.

Heat 2 tablespoons of olive oil in a cast iron skillet over medium heat. Once the oil shimmers, add the 1 pound of boneless, skinless chicken breasts. Cook for 5-6 minutes on each side until golden brown and reaches an internal temperature of 165°F. Remove the chicken and set aside.

Pour ½ cup of chicken broth into the skillet to deglaze it, scraping up any browned bits. Bring to a gentle simmer for about 1-2 minutes.

Stir the butter mixture into the deglazed broth until smooth. Return the cooked chicken to the skillet, ensuring it is well-coated. Simmer together for 2-3 minutes.

Once the sauce has enveloped the chicken, remove from heat. Garnish with freshly chopped parsley and serve hot.