In a medium bowl, whisk together unsalted butter, honey, garlic powder, smoked paprika, salt, and black pepper until well combined.

Preheat a large skillet over medium heat and add olive oil, allowing it to shimmer.

Carefully place the boneless, skinless chicken breasts in the skillet, cooking for 5 to 6 minutes on each side until golden brown and reaching an internal temperature of 165°F.

In the same skillet, pour in the chicken broth, scraping the bottom with a wooden spoon, and cook over medium heat for about 2 minutes.

Stir in the butter mixture into the skillet with the chicken broth, continuing to cook until smooth and slightly thickened, about 3 minutes.

Return the cooked chicken breasts to the skillet, ensuring they are well-coated in the sauce, and simmer for an additional 2 to 3 minutes.

Remove from heat and sprinkle chopped parsley over the top before serving.