Season both sides of the chicken breasts with salt and black pepper.
Heat olive oil in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and cook for 5-6 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Reduce heat to medium and add the minced garlic to the skillet. Sauté for about 1 minute until fragrant, stirring frequently to prevent burning.
Pour in the chicken broth, lemon juice, and add the lemon zest. Stir to combine and bring the sauce to a simmer.
Let the sauce simmer for 3-4 minutes until it slightly reduces.
Stir in the butter until melted and the sauce is smooth.
Return the chicken breasts to the skillet and spoon the sauce over them. Cook for an additional 2 minutes to heat through.
Sprinkle the chopped fresh parsley over the chicken before serving.