Pat your 4 chicken breasts dry with paper towels and sprinkle both sides evenly with salt, pepper, and paprika. Don't skip this step—moisture on the surface keeps them from searing properly. You want that dry exterior so the outside gets golden and locks in the juices inside.

Heat olive oil in a large oven-safe skillet over medium-high heat until it shimmers. Carefully place the chicken in the pan and sear for 3-4 minutes on each side until golden brown. You'll hear it sizzle—that's exactly what you want. Transfer to a clean plate.

Reduce heat to medium and add minced garlic to the same skillet, stirring constantly for about 30 seconds until fragrant. Don't let it burn or it'll taste bitter. Next, whisk together the melted butter, lemon juice, honey, Dijon mustard, and chicken broth in a small bowl.

Pour that butter mixture into the skillet and stir it around, scraping up all those flavorful brown bits from the bottom. This is called deglazing and it adds serious depth to your sauce. Let it simmer for just one minute before adding the fresh rosemary and thyme.

Return the seared chicken to the skillet, nestling each breast into the sauce. Sprinkle the mozzarella cheese evenly over the top of each piece. The cheese will melt and create a gorgeous golden crust while the chicken finishes cooking.

Transfer the skillet to a preheated 375°F oven and bake for 15-18 minutes. The chicken is done when it reaches an internal temperature of 165°F at the thickest part. I always use a meat thermometer here because I got burned once by trusting my intuition, and the chicken ended up slightly pink inside.

Let the baked chicken breast rest in the skillet for 3-5 minutes before serving. This resting period is crucial—it lets the juices redistribute throughout the meat so every bite stays moist and tender. Spoon some of that delicious pan sauce over each breast just before plating.