Start by rinsing the chicken breasts with cold water. Pat them dry using paper towels. Dry chicken cooks better and develops a golden crust. Place them on a cutting board and gently pound them if they are very thick.

Take a mixing bowl and add olive oil, minced garlic, paprika, onion powder, oregano, salt and black pepper. Add lemon juice and honey. Whisk everything together until the marinade looks smooth and fragrant.

Place the chicken breasts into the bowl with the marinade. Turn each piece to coat it well. Cover the bowl and let the chicken rest for at least fifteen minutes. Longer marinating gives deeper flavor.

Place a large skillet on medium heat. Add the butter and allow it to melt slowly. When the butter begins to foam slightly, the pan is hot enough to cook the chicken.

Place the marinated chicken carefully into the hot skillet. Let the chicken cook without moving for about six minutes. This helps create a beautiful golden crust and keeps the meat juicy.

Turn the chicken using tongs or a spatula. Cook the other side for six to eight minutes. Spoon some melted butter from the pan over the chicken to add extra flavor.

Remove the chicken from the skillet and place it on a serving plate. Sprinkle fresh parsley over the top. Let the chicken rest for three minutes before serving to keep it juicy.