Pat chicken breasts dry with paper towels. Season both sides with salt and black pepper. If chicken breasts are very thick, slice them horizontally to create two thinner cutlets or pound them to an even 1/2-inch thickness.

Heat olive oil in a large skillet over medium-high heat. Once hot, add chicken breasts and cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Remove chicken from the skillet and set aside on a plate, tented with foil to keep warm.

In the same skillet (no need to clean), reduce heat to medium-low. Add apricot preserves, Dijon mustard, apple cider vinegar, garlic powder, smoked paprika, red pepper flakes (if using), and water or chicken broth. Whisk well to combine, scraping up any browned bits from the bottom of the pan.

Bring the glaze to a gentle simmer and cook for 2-3 minutes, stirring occasionally, until it thickens slightly and becomes glossy.

Return the cooked chicken breasts to the skillet, turning to coat them evenly with the apricot glaze. Let simmer in the glaze for another 1-2 minutes to heat through and allow the flavors to meld.

Garnish with fresh chopped parsley, if desired. Serve immediately with your favorite side dishes like rice, quinoa, or steamed vegetables.