Preheat your skillet over medium-high heat and add the olive oil. While it heats, season both sides of the chicken breasts with salt, pepper, and smoked paprika. Place them in the hot skillet and cook for 5-6 minutes per side until golden brown. Don’t move them around too much – letting them sit ensures a crispy crust!

While the chicken cooks, whisk together the honey, Dijon mustard, minced garlic, and chicken broth in a bowl. If the sauce seems too thick, add 1-2 more tablespoons of broth or water.

Once the chicken is cooked through (165°F internal temperature), reduce the skillet heat to low. Pour the honey-Dijon sauce over the chicken and let it simmer for 2-3 minutes, spooning the sauce over the chicken occasionally. The sauce will thicken slightly as it cooks.

Remove the skillet from the heat and let the chicken rest for 2-3 minutes. This allows the juices to redistribute, keeping the meat moist. Garnish with parsley if desired, and serve with extra sauce drizzled on top!