Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Season the chicken breasts with salt and pepper. Once the oil shimmers, add the chicken to the skillet.

Heat olive oil in a skillet over medium-high heat. Place chicken breasts in the skillet, searing them for 5-6 minutes per side. Cook until they develop a golden brown crust and the internal temperature reaches 165 F. Remove chicken from the skillet and set aside to rest.

Lower the heat to medium and pour in the remaining tablespoon of olive oil. Add the minced garlic, stirring continuously. Cook until the garlic releases its aroma and turns a light golden color, approximately 30 seconds, ensuring it does not burn by keeping it moving in the pan.

Add the lemon juice and zest to the skillet, ensuring you scrape up all the browned bits from the bottom. This deglazing process should be done over medium heat, allowing the liquid to simmer gently and enhance the sauce's complexity and aroma.

Pour the chicken broth into the skillet, ensuring it covers the bottom. Stir gently to incorporate any browned bits. Allow the liquid to come to a gentle simmer over medium heat for 2-3 minutes, watching as it reduces slightly and thickens, creating a more concentrated sauce.

Return the chicken to the skillet, spooning the sauce over the top. Allow it to cook for an additional 2 minutes to absorb the flavors.

Observe the sauce's thickness. If it appears too thin, allow it to continue simmering over medium heat for an additional minute. Should it become overly thick, incorporate a small amount of water, stirring gently to achieve the desired consistency. Ensure the sauce coats the back of a spoon smoothly.

Before serving, sprinkle chopped parsley over the chicken to add a fresh, herbal aroma. This final touch enhances the dish's visual appeal and provides a vibrant contrast to the golden-brown chicken. Ensure the parsley is evenly distributed for a consistent flavor in each bite, complementing the citrusy notes of the lemon sauce.

Serve the chicken with the sauce drizzled over, pairing with rice or vegetables to complete the meal.

To achieve a crispier texture on the chicken, transfer it to a preheated broiler for 2-3 minutes. Keep a close eye on it to avoid burning, as the high heat can quickly overcook the surface. Remove when the skin is golden brown and crispy.