Preheat your oven to 375°F (190°C).

In a small bowl, whisk together the Dijon mustard and honey until well combined. Set aside.

In a shallow dish, mix the grated Parmesan cheese, garlic powder, onion powder, salt, and black pepper.

Coat each chicken breast in the Dijon and honey mixture, ensuring it's evenly covered.

Dredge each coated chicken breast in the Parmesan mixture, pressing lightly to adhere the cheese to the chicken.

In an oven-safe skillet, heat the olive oil over medium heat. Once hot, add the chicken breasts and cook for 3-4 minutes on each side, until golden brown.

Sprinkle the sliced almonds over the chicken breasts in the skillet.

Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

Remove the skillet from the oven and let the chicken rest for a few minutes.

Garnish with freshly chopped parsley before serving.