Start by patting your skinless chicken breasts or thighs dry, seasoning both sides generously with salt, black pepper, and paprika. Preheat your large pan over medium heat.

In your preheated pan, melt two tablespoons of butter until it begins to foam. Add the seasoned chicken and cook for 5–6 minutes on each side until browned and cooked through at 165°F. Transfer to a plate and cover to keep warm.

In the same pan, melt the remaining butter over medium heat. Add minced garlic and sauté for 30–60 seconds until fragrant, without browning it.

Pour in the warmed chicken stock and honey, scraping up browned bits from the bottom. Let it simmer.

Return the chicken to the pan, coating it well with the sauce. Simmer uncovered for about 5–7 minutes until the sauce thickens.

Optionally, add shredded cheese on top during the last minutes of simmering and cover to let it melt into the sauce.

Transfer to a serving platter, garnish with dried parsley and optional caramelized onions. Serve immediately with rice, mashed potatoes, or bread.