1. Prepare the Chicken Start by slicing the chicken breasts into cutlets. Hold your knife parallel to the cutting board and carefully slice the chicken in half horizontally to create four thin cutlets. This step ensures even cooking and allows the sauce to fully coat each piece.

Season both sides of the chicken with salt, pepper, smoked paprika, and blackening seasoning, if using.

2. Dredge the Chicken Place the flour in a shallow bowl. Lightly press the seasoned chicken into the flour, coating both sides. Shake off any excess flour and set the chicken aside.

3. Sear the Chicken Heat the olive oil in a large, oven-safe skillet over medium-high heat. Add the chicken cutlets and cook for 2-3 minutes on each side until they are golden brown. Once seared, remove the chicken from the skillet and place on a plate. Cover with foil to keep warm.

4. Make the Honey Garlic Sauce Reduce the heat to medium. In the same skillet, melt the butter, making sure to scrape up any browned bits from the bottom of the pan for extra flavor. Add the minced garlic and cook for about 30 seconds, until fragrant.

Next, stir in the honey, soy sauce, water, sriracha sauce, and lemon juice. Whisk the sauce until fully combined and let it simmer for about 4 minutes. The sauce will thicken into a spoonable glaze, similar in consistency to warm honey.

5. Return Chicken and Broil While the sauce is simmering, preheat your broiler to high. Add the seared chicken back into the skillet, spooning the sauce over each piece to coat them evenly. Transfer the skillet to the oven and broil for 1-2 minutes until the chicken is sticky and slightly caramelized.

6. Serve Remove the skillet from the oven and serve the honey garlic chicken hot. Drizzle extra sauce over the top for maximum flavor and garnish with freshly minced parsley, if desired.