1. Pat chicken breasts dry and season with salt, pepper, paprika, and onion powder.

2. Heat olive oil in a skillet over medium-high heat and sear chicken for 5–6 minutes per side until golden and cooked through. Remove and set aside.

3. Reduce heat to medium and add butter. Once melted, sauté garlic for 30 seconds until fragrant.

4. Pour in balsamic vinegar and chicken broth, scraping up browned bits from the pan. Simmer for 2–3 minutes.

5. Add honey and Dijon mustard, stirring to combine. Simmer for 3–4 minutes.

6. Stir in cornstarch slurry and cook for 1–2 minutes until sauce thickens.

7. Return chicken to skillet and spoon sauce over the top.

8. Simmer for 4–5 minutes until chicken absorbs flavors and glaze thickens.

9. Remove from heat and let rest for a few minutes.

10. Garnish with parsley and thyme before serving.