Place chicken breasts on a cutting board. Pat them dry with paper towels. Dry chicken browns better in the pan. Season both sides with salt, pepper, paprika, onion powder and Italian seasoning. This simple seasoning layer builds the base flavor.

Place a large skillet over medium heat. Add olive oil and allow it to warm slowly. The oil should look shiny but not smoking. A properly heated pan helps the chicken cook evenly and develop a golden crust.

Add chicken breasts to the skillet in a single layer. Avoid crowding the pan because space helps browning. Cook for about five minutes on the first side. Flip and cook another five minutes until golden and nearly cooked through.

Transfer the chicken to a plate and let it rest for a few minutes. Resting allows juices to settle inside the meat. This step keeps the chicken tender and prevents dryness later.

In the same skillet, add butter and minced garlic. Cook for about one minute while stirring gently. The garlic should smell fragrant but not burn. Burnt garlic tastes bitter and can ruin the sauce.

Add lemon zest and fresh lemon juice to the skillet. Stir slowly so the flavors combine with the butter and garlic. The lemon brightens the sauce and balances the richness beautifully.

Pour chicken broth into the pan and stir gently. Let the sauce simmer for two to three minutes. The liquid will reduce slightly and create a smooth, glossy sauce.

Place the cooked chicken back into the skillet. Spoon the lemon garlic sauce over each piece. Allow it to cook together for about two minutes so the chicken absorbs the flavor.

Sprinkle chopped parsley over the chicken. The herbs add freshness and color. Taste the sauce and adjust seasoning if needed. Sometimes a small squeeze of lemon makes it even brighter.

Place the chicken on a serving plate. Pour extra sauce over the top. Garnish with lemon slices for a fresh look. Serve while hot and enjoy the rich lemon garlic flavor.