Pat the chicken breasts dry with paper towels. Season both sides with kosher 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 one side without moving, until golden brown.
Flip the chicken breasts and cook for another 5 minutes until the internal temperature reaches 165°F (74°C). Remove chicken from 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 chicken broth, lemon juice, and add lemon zest, dried oregano, and dried thyme. Stir to combine and bring the sauce to a simmer.
Cook the sauce for 3-4 minutes until slightly reduced.
Stir in the unsalted butter until melted and the sauce is glossy.
Return the chicken breasts to the skillet and spoon the sauce over them. Cook for an additional 2 minutes to reheat the chicken and meld flavors.
Sprinkle chopped fresh parsley over the chicken before serving.