Start by laying the boneless, skinless chicken breasts on a cutting board. Use a meat mallet to gently pound the chicken to an even thickness.

In a small bowl, combine the lemon juice, olive oil, minced garlic, and a generous pinch of salt and pepper. Whisk together until well combined.

Place the chicken breasts in a large resealable bag or bowl and pour the marinade over them. Ensure that all pieces are well-coated. Marinate in the refrigerator for at least 15 minutes.

Preheat a skillet over medium-high heat. Once hot, add a splash of olive oil for cooking.

Remove the chicken from the marinade, letting any excess drip off, and place it in the skillet. Cook for about 6-7 minutes on each side or until golden brown and cooked through.

Once cooked, remove the chicken from the skillet and let it rest for a few moments. Garnish with fresh parsley before slicing.