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 165°F). Remove chicken from skillet and set aside on a plate.
Reduce heat to medium. Add minced garlic to the skillet and sauté for about 30 seconds until fragrant, stirring constantly to avoid burning.
Pour in the chicken broth, lemon juice, and add lemon zest. Stir to combine and scrape any browned bits from the bottom of the skillet.
Allow the sauce to simmer for 3-4 minutes until slightly reduced.
Stir in the butter until melted and the sauce is glossy.
Return the chicken breasts to the skillet and spoon the lemon garlic sauce over them. Cook for an additional 2 minutes to warm through and meld flavors.
Sprinkle chopped fresh parsley over the chicken before serving.