Pat the chicken breasts dry with paper towels. Season both sides with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat until shimmering.
Add the chicken breasts to the skillet and cook for 5-6 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F). Remove chicken from the skillet and set aside on a plate.
Reduce heat to medium. Add minced garlic to the skillet and sauté for 30 seconds until fragrant.
Pour in the fresh lemon juice, honey, and chicken broth. Stir to combine and bring the mixture to a simmer.
Add lemon zest and continue to simmer the sauce for 3-4 minutes, stirring occasionally, until the sauce slightly thickens.
Turn off the heat and stir in the unsalted butter until melted and the sauce is smooth.
Return the cooked chicken breasts to the skillet, spooning the sauce over them to coat well.
Sprinkle chopped fresh parsley over the chicken and sauce.
Serve the honey lemon chicken skillet immediately with your choice of side dishes.