Start by trimming any excess fat from the chicken. Slice the breasts horizontally to ensure even cooking, allowing them to cook quickly and remain juicy.

In a bowl, mix the flour, salt, and pepper together. Coat each piece of chicken well in this seasoned flour mixture, which will help create a crispy texture when cooked.

Heat the olive oil in a skillet over medium heat. Once hot, add the chicken and cook for 4–5 minutes on each side until they are golden brown and cooked through.

Lower the heat and add the butter to the skillet. Once melted, add the minced garlic and sauté for about 30 seconds until it’s fragrant.

Pour in the chicken broth, followed by the lemon juice and zest. Scrape up any browned bits from the skillet and let the mixture simmer for 2–3 minutes.

Place the seared chicken back into the skillet. Spoon the sauce over the chicken and simmer for another 2–3 minutes.

Sprinkle the chicken with chopped parsley, and if desired, add lemon slices for an appealing presentation.