In a medium bowl, combine 4 tablespoons of unsalted butter, 2 tablespoons of honey, 1 teaspoon of garlic powder, and 1 teaspoon of smoked paprika. Stir the mixture until smooth and well-blended, then set aside.

Heat 2 tablespoons of olive oil in a large cast-iron skillet over medium-high heat. Add 4 boneless, skinless chicken breasts and cook for 5-6 minutes per side until golden brown. Remove the chicken and let it rest.

In the same skillet, pour in 1 cup of chicken broth and scrape the browned bits from the pan. Allow the broth to simmer for 2 minutes.

Reduce heat to medium and stir in your prepared butter mixture. Cook for about 2-3 minutes until smooth.

Return the cooked chicken to the skillet, ensuring each piece is coated in the sauce. Simmer for another 2-3 minutes.

Remove from heat and garnish with fresh parsley. Serve hot.