Step 1: Prepare the chicken. Slice each chicken breast horizontally to create two thinner cutlets. Pat them dry with paper towels.
Step 2: Season the chicken. In a shallow dish or plate, combine the flour, lemon pepper seasoning, and salt. Dredge each chicken cutlet in the mixture, pressing gently to coat both sides evenly. Shake off any excess.
Step 3: Sear the chicken. Heat the olive oil in a large skillet over medium-high heat. Once hot, add the chicken cutlets. Sear for 3-4 minutes per side, or until golden brown and cooked through (internal temperature reaches 160°F / 71°C). Remove chicken from the skillet and set aside on a plate.
Step 4: Make the sauce. Reduce heat to medium-low. Add the butter to the same skillet. Once melted, add the minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
Step 5: Deglaze and simmer. Pour in the chicken broth and fresh lemon juice. Stir well, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer and let the sauce reduce slightly for about 2 minutes, until it thickens just a bit.
Step 6: Combine and serve. Return the cooked chicken cutlets to the skillet, spooning the lemon-garlic butter sauce over each piece. Garnish with fresh lemon zest and chopped parsley. Serve immediately and enjoy!