Step 1

Season both sides of the chicken with the salt and the pepper.

Step 2

Place the flour in a shallow dish.

Step 3

Dredge both sides of the chicken breasts in the flour, one at a time.

Step 4

Heat a 12-inch skillet over medium-high heat.

Step 5

Add the olive oil and 1 tablespoon of the butter to the skillet, and allow the butter to melt.

Step 6

Add the chicken breasts in a single layer.

Step 7

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

Step 8

Transfer the chicken to a plate, while leaving the excess oil in the pan.

Step 9

Reduce the heat to medium, add the garlic and sauté until just lightly golden-brown, about 20 seconds.

Step 10

Add the chicken broth, while scraping browned bits at the bottom of the skillet.

Step 11

Pour in the lemon juice and bring the mixture to a simmer.

Step 12

Reduce the heat slightly and let it simmer until the liquid has reduced by about half, about 2 minutes.

Step 13

Add the remaining 3 tablespoons of the butter and the lemon zest to the skillet, stirring to melt the butter.

Step 14

Return the chicken to the skillet and spoon the sauce over the chicken.

Step 15

Garnish with the parsley and serve warm over the spaghetti.