Season the chicken breasts with salt and pepper on both sides.
In a large skillet, over medium-high heat, heat the olive oil.
Once hot, add the chicken breasts and cook for 5 to 6 minutes on each side, until golden brown and cooked through; remove from the skillet; set aside.
In the same skillet, over medium heat, melt the butter.
Add the minced garlic and sauté for 1 to 2 minutes until fragrant.
Add the chicken broth, lemon juice and lemon zest to the skillet, scraping up any browned bits from the bottom of the pan.
Allow the sauce to simmer for 3 to 4 minutes, reducing slightly.
Taste and adjust seasoning, if necessary.
Return the chicken breasts to the skillet, spooning the sauce over the top.
Simmer the chicken in the sauce for another 2 to 3 minutes.
Remove from the heat and garnish with fresh thyme and chopped parsley before serving, if using.
