Combine fresh rosemary, thyme, parsley, minced garlic, 3 tablespoons olive oil, lemon juice, sea salt, black pepper, and paprika in a small bowl. Mix thoroughly until paste-like consistency forms, about 30 seconds of stirring.

Pat chicken breasts completely dry with paper towels, removing all surface moisture. This critical step prevents steaming and ensures proper browning on your herb chicken breast during the searing phase.

Rub the herb mixture evenly across all sides of each chicken breast, pressing gently so it adheres firmly. Use approximately 1 tablespoon of mixture per breast for uniform coverage and maximum flavor distribution.

Heat a large skillet over medium-high heat for 2 minutes until a drop of water sizzles immediately. Add herb-rubbed chicken breast carefully, searing 8-9 minutes per side until golden brown and internal temperature reaches 165°F when measured at the thickest point using an instant-read thermometer.

Transfer seared chicken to a clean plate and reduce heat to medium. Add butter to the same skillet, then pour in dry white wine and chicken broth, scraping up browned bits from the bottom using a wooden spoon.

Whisk Dijon mustard and honey into the liquid until fully combined and smooth, about 45 seconds of vigorous stirring. Simmer this elegant sauce for 3-4 minutes until slightly thickened and aromatic.

Return chicken to the skillet, nestling it into the sauce and spooning liquid over each piece. Cook for final 2 minutes to warm through and ensure sauce coats the meat beautifully.