Prep the chicken: Pat the chicken dry with paper towels. If using breasts, slice them horizontally to make cutlets for quicker, more even cooking. Season both sides generously with salt, pepper, paprika, garlic powder, and onion powder.

Preheat the skillet: Heat a large skillet over medium-high. Add 1 tablespoon olive oil and 1 tablespoon butter. When the butter foams, swirl to coat the pan.

Sear the chicken: Place the chicken in a single layer. Cook without moving for 4–6 minutes per side, depending on thickness, until golden with an internal temperature of 165°F (74°C). Transfer to a plate and tent loosely with foil.

Sauté the garlic: Reduce heat to medium-low. Add 2 tablespoons butter to the skillet. Once melted, add minced garlic. Stir constantly for 30–60 seconds until fragrant. Do not brown the garlic—it turns bitter.

Deglaze and build the sauce: Pour in chicken broth and scrape the browned bits from the pan. Let it simmer for 2–3 minutes to reduce slightly. Add lemon zest and juice to taste (start with half a lemon and adjust).

Finish with butter and herbs: Stir in the remaining 1 tablespoon butter to make the sauce silky. Add chopped parsley and a pinch of red pepper flakes if you like a little heat. Taste and adjust salt and pepper.

Optional vegetables: If using spinach, mushrooms, or cherry tomatoes, add them to the sauce and cook 2–3 minutes until just tender. Keep it quick so they don’t get mushy.

Return chicken to the pan: Nestle the chicken into the sauce and spoon it over the top. Warm for 1–2 minutes to let flavors meld.

Serve: Plate with zucchini noodles, cauliflower rice, sautéed asparagus, or a crisp salad. Spoon extra sauce over everything.