Pound or slice the chicken: If using thick chicken breasts, slice them lengthwise into cutlets or pound to an even 1/2-inch thickness. This helps them cook evenly and stay juicy.

Season well: Pat dry, then season both sides with salt, pepper, garlic powder, onion powder, and paprika. Don’t be shy—the seasoning makes the crust delicious.

Preheat the skillet: Heat a large skillet over medium-high. Add olive oil and 1 tablespoon butter. When hot and shimmering, add the chicken in a single layer.

Sear the chicken: Cook without moving for 3–4 minutes until golden on the first side. Flip and cook 2–4 minutes more, until the internal temperature hits 165°F (74°C). Transfer to a plate and tent with foil.

Make the garlic butter base: Lower heat to medium. Add 2–3 tablespoons butter to the skillet. Stir in minced garlic and cook 30–60 seconds until fragrant. Don’t let it brown.

Build the sauce: Pour in chicken broth and simmer 2–3 minutes, scraping up browned bits. Add a squeeze of lemon juice, a pinch of red pepper flakes if using, and a little lemon zest for brightness.

Finish the sauce: Stir in a small handful of grated Parmesan to thicken slightly (optional). Taste and adjust with salt, pepper, or more lemon.

Return the chicken: Add the chicken back to the pan with any juices. Spoon sauce over the top and simmer 1–2 minutes to coat and rewarm.

Garnish and serve: Turn off heat. Sprinkle with chopped parsley or thyme. Serve hot with your favorite low-carb sides like roasted broccoli, sautéed zucchini, or a crisp salad.