Season both sides of the chicken breasts evenly with kosher salt, black pepper, and garlic powder.
Heat the olive oil in a 10-inch oven-safe skillet over medium-high heat until shimmering.
Place the chicken breasts in the skillet and cook for 4 minutes without moving to develop a golden crust.
Place a heavy skillet or a cast iron pan on top of the chicken breasts to weigh them down and continue cooking for an additional 6 minutes.
Remove the top skillet carefully and flip the chicken breasts. Cook for another 4 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Transfer the chicken to a plate and tent loosely with foil to keep warm.
Reduce the heat to medium and add the butter to the skillet. Once melted, add the minced garlic and sauté for 30 seconds until fragrant.
Pour in the chicken broth, scraping the bottom of the skillet with a wooden spoon to loosen any browned bits.
Stir in the lemon juice and lemon zest, and simmer the sauce for 2-3 minutes until slightly reduced.
Return the chicken to the skillet and spoon the lemon pan sauce over the top.
Sprinkle with chopped fresh parsley and serve immediately.