Ingredients
4 boneless, skinless chicken breasts
2 tbsp olive oil
1/4 cup unsalted butter, softened
2 tsp honey
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp paprika (optional)
1 tbsp chopped parsley (for garnish)
Instructions
Pat chicken breasts dry and season both sides with salt, black pepper, garlic powder, and optional paprika.
Heat olive oil in a large skillet over medium heat. Cook chicken for 5-6 minutes on one side until golden brown.
Flip chicken and cook for another 5-6 minutes until fully cooked (165°F internal temperature).
In a small bowl, mix softened butter and honey.
Reduce heat to low, pour butter-honey mixture over chicken, and spoon sauce over the chicken for 1-2 minutes.
Remove from heat, garnish with chopped parsley, and serve hot.
Notes
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in a skillet with a splash of water or microwave in short intervals until warmed through.
