Pat the chicken breasts dry with paper towels. Season both sides with 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 each side until golden brown and cooked through (internal temperature 165°F). Remove chicken from skillet and set aside on a plate.
Reduce heat to medium. Add the minced garlic to the skillet and sauté for 30 seconds until fragrant, stirring constantly to prevent burning.
Pour in the fresh lemon juice, honey, and chicken broth. Stir to combine and bring the mixture to a simmer.
Add the lemon zest and simmer the sauce for 3-4 minutes until it slightly thickens.
Stir in the unsalted butter until melted and the sauce is glossy.
Return the cooked chicken breasts to the skillet, spooning the sauce over the top. Cook for an additional 2 minutes to heat through and coat the chicken with sauce.
Sprinkle chopped fresh parsley over the chicken before serving.