Place the chicken breasts on a cutting board, cover them with plastic wrap, and gently pound them with a meat mallet until they are an even thickness (about 1/2 inch). This ensures even cooking.

Pat the chicken breasts dry with paper towels, then season both sides with garlic powder, onion powder, paprika, ground black pepper, and salt.

Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, carefully place the chicken breasts in the skillet.

Cook the chicken for 4-5 minutes on the first side without moving it. Flip the chicken and add the unsalted butter to the skillet.

Cook the second side for another 4-5 minutes, periodically spooning some of the melted butter from the pan onto the top of the chicken for extra flavor.

Reduce the heat to medium-low and add the halal chicken broth (or water) to the skillet. Cover the skillet with a lid and let the chicken simmer for an additional 2-3 minutes or until the internal temperature reaches 165°F (74°C).

Remove the chicken breasts from the skillet and let them rest for 5 minutes before slicing or serving. This helps retain their juices and keep them tender.