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 chicken from the skillet and set aside.
Reduce heat to medium and add 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 lemon zest. Stir to combine and bring the sauce to a simmer.
Cook the sauce for 3-4 minutes until it slightly reduces.
Stir in the unsalted 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 and coat the chicken with sauce.
Sprinkle chopped fresh parsley over the chicken before serving.