Pat the chicken breasts dry with paper towels. Season both sides with salt, black pepper, and lemon pepper seasoning.
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 5-6 minutes, until the internal temperature reaches 165°F (74°C) and chicken is cooked through.
Remove the chicken from the skillet and set aside on a plate, covering loosely with foil to keep warm.
Reduce heat to medium and add the minced garlic to the skillet. Sauté for about 30 seconds until fragrant, stirring constantly to prevent burning.
Pour in the chicken broth and fresh lemon juice, scraping the bottom of the skillet with a wooden spoon to loosen any browned bits.
Let the sauce simmer 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 to coat.
Sprinkle chopped fresh parsley on top before serving.