Prepare the Butter Mixture: In a mixing bowl, whisk together 1/2 cup of unsalted butter, 1/4 cup of honey, 1 teaspoon of garlic powder, and 1 tablespoon of smoked paprika until smooth and well combined.

Cook the Chicken: Heat 2 tablespoons of olive oil in a cast-iron skillet over medium heat. Add 4 boneless, skinless chicken breasts and sauté them for 5-6 minutes on each side until golden brown and cooked through.

Deglaze the Skillet: In the same skillet, pour in 1/2 cup of chicken broth, scraping up any browned bits and allow the broth to simmer for about 2 minutes.

Make the Sauce: Stir the butter mixture into the simmering broth until fully melted and silky smooth. Cook for an additional 2-3 minutes.

Combine Chicken and Sauce: Return the sautéed chicken to the skillet, allowing it to simmer for 2-3 minutes in the sauce.

Serve and Garnish: Serve the chicken hot, drizzling the sauce over each piece and garnishing with chopped parsley.