Begin by flattening each chicken breast to an even thickness using a meat mallet or rolling pin, about 1 inch thick. Season both sides with salt and pepper.

Place the flour in a shallow plate. Dredge each chicken breast in the flour, shaking off the excess.

In a large skillet, heat the olive oil over medium heat. Add the chicken breasts and cook for about 6-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, reduce the heat to medium-low and add the butter. Once melted, add the minced garlic and sauté for about 30 seconds, until fragrant.

Carefully pour in the chicken broth and lemon juice, scraping the bottom of the skillet to release any browned bits. Bring the mixture to a gentle simmer.

Stir in the lemon zest and let the sauce reduce for about 3-5 minutes. Once slightly thickened, return the cooked chicken to the skillet, spooning the sauce over the chicken to coat.

Cook for an additional 2 minutes until the chicken is warmed through.

Serve the chicken drizzled with the lemon butter sauce and garnish with chopped parsley.

For an extra kick, add a pinch of red pepper flakes to the sauce before serving.