Clean and make a few cuts on the skinless chicken breast. Just the top and do not go too deep
Season the chicken breast with salt and pepper
In a small container, combine mustard, honey, parsley and add some salt and black pepper, stir well
divide the honey-mustard mixture into two parts. Spread evenly the chicken breast with half of the honey-mustard mixture and drizzle it with some oil. Save the other half of the honey-mustard mixtures for when the chicken is ready.
Lightly grease a cast iron or oven/stovetop safe pan and heat over a medium-high temperature. Place the chicken breast on the cast iron. Meanwhile, proceed to pre-heat the oven to 350-degree Fahrenheit.
Sear for three to four minutes each side of the chicken breast or until get this golden brown color
Add some water, about ⅓ cup of water and continue cooking for 2 minutes.
Add some unsalted butter to the chicken and transfer the cast iron skillet to the oven. Bake for about 20 minutes or until chicken is cooked through
Transfer the chicken breast to a cutting board and let it rest for a few minutes. This will allowed all the juices to distribute into the chicken breast making it juicy and tender.
Add the extra honey-mustard mixture and enjoy!