Prepare the Sauce: In a medium mixing bowl, whisk together all the ingredients for the honey mustard sauce: the runny honey, Dijon mustard, wholegrain mustard, soy sauce, apple cider vinegar, and olive oil. Mix until everything is smooth and well combined. Set it aside for now.

Season the Chicken: Pat the chicken breasts dry with a paper towel. This helps them get a really nice sear. Season both sides generously with salt, black pepper, and the dried parsley.

Sear the Chicken: Heat 1 tbsp of olive oil in a large, oven-safe frying pan or skillet over a medium-high heat. Once the oil is shimmering, carefully place the chicken breasts in the pan. Sear for 4-5 minutes on each side, until they are golden brown. Don't worry about cooking them through at this stage; we’re just building flavour and colour. What works best for me is not moving them around too much, just let them sit and develop that lovely crust.

Add the Garlic: Reduce the heat to medium. Add the minced garlic to the pan and cook for about 30-60 seconds, stirring constantly until it's fragrant. Be careful not to let it burn, as burnt garlic can taste bitter.

Pour Over the Sauce: Pour the prepared honey mustard sauce over the chicken in the pan. Use a spatula to scrape down the sides of the bowl to get every last drop. Bring the sauce to a gentle simmer.

Simmer and Thicken: Let the sauce simmer for 5-7 minutes, spooning it over the chicken occasionally. It will begin to thicken and become a rich, glossy glaze. The chicken will finish cooking in the sauce. Ensure the chicken is cooked through by checking it has reached an internal temperature of 74°C (165°F), as recommended by the Food Standards Agency.

Rest and Serve: Remove the pan from the heat. Let the chicken rest in the sauce for a few minutes before serving. This allows the juices to redistribute, resulting in more tender meat. Garnish with a sprinkle of fresh or dried parsley before serving.