Pound the chicken: Place each chicken breast between sheets of plastic wrap and pound to an even 1/2-inch thickness. This keeps the breasts cooking evenly so the center finishes at the same time as the edges.

Season both sides: Sprinkle lemon pepper seasoning and salt generously over both sides of the chicken, pressing gently so it sticks. Let it sit for a few minutes while the skillet heats.

Heat the skillet: Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until the butter foams and the oil shimmers. The pan should be hot enough that a drop of water sizzles on contact.

Sear the first side: Lay the chicken in the skillet without crowding and let it cook undisturbed for 5 to 6 minutes. The underside should turn deep golden brown and release easily from the pan when ready to flip.

Sear the second side: Flip the chicken and cook for another 5 to 6 minutes, until golden brown and the internal temperature reads 165°F on an instant-read thermometer. Transfer the chicken to a plate.

Rest the chicken: Tent the chicken loosely with foil and let it rest for 5 minutes. This keeps the juices inside the meat instead of running out when you slice it.

Melt butter and garlic: In the same skillet, lower the heat to medium and melt the remaining 2 tablespoons of butter. Add the minced garlic and cook for about 30 seconds, until fragrant but not browned.

Add broth and lemon: Pour in the chicken broth, lemon juice, and lemon zest, scraping up any browned bits stuck to the pan. These bits add flavor and color to the sauce.

Simmer the sauce: Let the sauce simmer for 2 to 3 minutes until it thins slightly and the lemon aroma rises off the pan. Taste and add an extra pinch of salt if needed.

Return and serve: Return the chicken to the skillet and spoon the sauce over each piece. Scatter chopped parsley on top for color and serve right away.