Step 1

Season both sides of chicken with salt and pepper.

Step 2

Place flour in a shallow dish then dredge both sides of chicken breasts in flour, one at a time.

Step 3

Heat 12-inch skillet over medium-high heat.

Step 4

Add olive oil and 1 Tbsp butter, let butter melt, then add in chicken breasts  in a single layer.

Step 5

Sear until golden brown on bottom, about 4 - 5 minutes then flip and continue to cook until chicken registers 165 degrees in center, about 4 - 5 minutes longer.

Step 6

Transfer chicken to a plate while leaving any little bit of excess oil in pan.

Step 7

Reduce to medium heat, add garlic and saute 20 seconds, or until just lightly golden brown, then pour in chicken broth while scraping browned bits up.

Step 8

Pour in lemon juice then bring mixture to a simmer, reduce heat slightly and let simmer until liquid has reduced by about half, about 2 minutes.

Step 9

Add in remaining 3 Tbsp butter and lemon zest, stir to melt butter.

Step 10

Return chicken to skillet, spoon sauce over chicken and garnish with parsley. Serve warm.

Step 11

Recipe source: inspired by my Lemon Butter Salmon