In a mixing bowl, whisk together olive oil, lemon juice, minced garlic, paprika, Italian seasoning, honey (if using), and a pinch of salt and pepper to create the marinade.

Place the chicken breasts in the bowl, ensuring they are coated evenly with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 20 minutes.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.

Take the marinated chicken breasts out, allowing excess marinade to drip off, and place them in the hot skillet. Cook for about 4-5 minutes until golden-brown, then flip and cook for another 4-5 minutes.

Check for doneness using a meat thermometer to ensure an internal temperature of 165°F (75°C).

Once cooked, transfer chicken to a plate and cover loosely with foil. Let it rest for about 5 minutes.