Pat chicken breasts dry and pound to 3/4-inch thickness. In a small bowl, combine softened butter, honey, garlic powder, smoked paprika, salt, and pepper. Mix until smooth and creamy. Set aside at room temperature.

Heat olive oil in large skillet over medium heat until shimmering. Add chicken breasts and cook undisturbed 6-7 minutes until golden brown and easily release from pan. Flip and cook 5-6 minutes until internal temperature reaches 165°F.

Remove chicken to clean plate and tent with foil. Add chicken broth to hot skillet, scraping up browned bits with wooden spoon.

Reduce heat to medium-low and whisk in prepared butter mixture. Cook 2-3 minutes, whisking constantly, until sauce is smooth and glossy. Add extra broth if too thick.

Return chicken to skillet and spoon sauce over each piece. Simmer gently 2-3 minutes for chicken to absorb flavors. Sprinkle with fresh parsley and serve immediately.