Pat the chicken breasts dry with paper towels. Season both sides evenly with kosher salt, black pepper, and paprika.
Heat the olive oil in a large skillet over medium-high heat until hot but not smoking.
Add the chicken breasts to the skillet and cook without moving them for 6-7 minutes until the underside is golden brown.
Flip the chicken breasts and cook for an additional 5-6 minutes, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside on a plate.
Reduce the heat to medium and add the butter to the same skillet. Once melted, add the minced garlic and cook for 1 minute until fragrant, stirring frequently to avoid burning.
Stir in the fresh lemon juice and chopped parsley, then remove the skillet from heat.
Pour the garlic butter sauce over the cooked chicken breasts before serving.