In a medium-sized bowl, combine the fresh orange juice, honey, soy sauce, minced garlic, grated ginger, and orange zest. Whisk until well blended. Season with salt and pepper to taste.

Place the chicken breasts in a resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, up to 2 hours.

Heat olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade, reserving the marinade. Cook the chicken for about 6-7 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F/75°C).

While the chicken is cooking, pour the reserved marinade into a small saucepan. Bring to a boil over medium heat, then reduce and let simmer for 5-7 minutes until thickened.

Drizzle the thickened orange glaze over the cooked chicken in the skillet, ensuring each piece is evenly coated. Garnish with chopped fresh parsley and serve.