Pat chicken dry and season both sides with salt, pepper, and garlic powder.

Heat oil in a large skillet over medium-high heat until shimmering.

Add chicken and sear 5–6 minutes per side until golden and internal temp reaches 165°F.

Reduce heat, add butter and minced garlic; spoon melted butter over chicken for 1 minute.

Stir in lemon zest and juice, cook 30 seconds more, then sprinkle parsley and serve.