Mix the chicken broth, honey, garlic, salt, and pepper together with a whisk until the honey is dissolved and everything is evenly combined.
Cut the chicken breasts in half lengthwise so they are half the thickness. Place them in a covered container or zip-top bag and pour the honey mixture over them to coat. Let rest in the refrigerator for 10 to 15 minutes.
Heat the olive oil over high in a large skillet. Use tongs to place the chicken breasts in a single layer on the skillet and cook for 4 to 5 minutes. If there's not enough room, cook the chicken in 2 batches so they do not overlap.
Flip each chicken breast over and continue to cook for 2 to 3 minutes until there is a sear on the bottom, then pour the remaining honey mixture into the pan and bring to a boil. Cook for an additional 3 to 4 minutes until the sauce starts to thicken.
Remove from heat and serve warm, spooning additional sauce over the top.
