Step 1: Season and Sear the Chicken

1. Pat the chicken breasts dry with paper towels to remove excess moisture. Season both sides evenly with salt, black pepper, and paprika (if using).
2. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Once the oil is hot, carefully add the chicken breasts to the skillet.
3. Sear the chicken for 4-5 minutes on each side until golden brown. The chicken does not need to cook through completely at this stage, as it will finish cooking in the sauce. Remove the chicken from the skillet and set aside.

Step 2: Sauté the Shallots and Garlic

1. Reduce the heat to medium. Add the butter to the same skillet and let it melt, scraping up any browned bits from the bottom of the pan.
2. Add the sliced shallots and cook for 3-4 minutes, stirring frequently, until softened and lightly caramelized.
3. Stir in the minced garlic and cook for another 30 seconds to 1 minute, or until fragrant.

Step 3: Make the Lemon Shallot Sauce

1. Add the chicken stock, fresh lemon juice, lemon zest, honey (if using), thyme, and red pepper flakes to the skillet. Stir to combine and bring the mixture to a simmer.
2. Taste the sauce and adjust seasoning with additional salt and pepper as needed.

Step 4: Simmer the Chicken in the Sauce

1. Return the seared chicken breasts to the skillet, nestling them into the sauce. Spoon some of the sauce over the chicken to coat.
2. Reduce the heat to medium-low, cover the skillet with a lid, and let the chicken simmer for 10-12 minutes, or until the internal temperature reaches 165°F (75°C).
3. Flip the chicken halfway through cooking to ensure even coverage in the sauce.

Step 5: Serve

1. Once the chicken is fully cooked, transfer it to a serving platter. Spoon the lemon shallot sauce over the top.
2. Garnish with fresh parsley and serve immediately with your favorite sides.