If your chicken breasts are thick, place them between two sheets of plastic wrap and pound them to an even 1/2-inch thickness. This ensures they cook quickly and evenly. Pat the chicken completely dry with paper towels.

In a shallow dish, whisk together the all-purpose flour, kosher salt, garlic powder, and onion powder.

Dredge each chicken breast in the flour mixture, coating all sides lightly. Shake off any excess flour and set the chicken aside on a clean plate.

In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Once the butter is sizzling, carefully place the coated chicken breasts in the skillet. Do not overcrowd the pan; cook in batches if necessary.

Sear the chicken for 4-6 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F / 74°C). Remove the chicken from the skillet and transfer to a plate. Tent with foil to keep warm.

Reduce heat to medium. Add the remaining 2 tablespoons of butter to the skillet. Once melted, add the minced garlic and cook for about 30 seconds until fragrant, stirring constantly.

Pour in the chicken broth and fresh lemon juice to deglaze the pan, scraping up any browned bits from the bottom. Bring the sauce to a simmer.

Stir in the lemon zest and the freshly cracked black pepper. Allow the sauce to simmer and reduce for 2-3 minutes, until it has thickened slightly.

Return the chicken and any accumulated juices to the skillet. Spoon the sauce over the chicken and heat through for a minute. Garnish with fresh chopped parsley and serve immediately.