Prep the chicken: Pat the chicken breasts dry with paper towels. If they’re very thick, slice them horizontally to make cutlets or pound them to an even thickness of about 1/2 inch. This helps them cook evenly and stay juicy.

Season generously: Sprinkle both sides with salt, pepper, paprika, and a light dusting of garlic powder. Press the seasoning in so it sticks.

Heat the pan: Set a large skillet over medium-high heat. Add 1 tablespoon olive oil and 1 tablespoon butter. When the butter foams and looks slightly golden, it’s ready.

Sear the chicken: Add the chicken in a single layer. Don’t crowd the pan. Cook for 4–5 minutes per side, or until deep golden and the internal temperature reaches 165°F (74°C). Transfer to a plate and tent loosely with foil.

Build the sauce: Lower the heat to medium. Add the remaining 3 tablespoons butter to the pan. Stir in the minced garlic and cook for 30–45 seconds, just until fragrant. Do not let it burn.

Deglaze: Add 2–4 tablespoons chicken broth or white wine. Scrape up the browned bits from the bottom of the pan—those add big flavor. Let it simmer for 1–2 minutes to reduce slightly.

Brighten it up: Squeeze in the juice of half a lemon. Taste and adjust with a pinch of salt, pepper, or a pinch of red pepper flakes if you like a little heat. For extra perfume, add a bit of lemon zest.

Finish the chicken: Return the chicken and any juices to the pan. Spoon the garlic butter over the top and let it warm through for 1 minute. Turn off the heat and shower with chopped parsley.

Serve: Plate the chicken with more sauce spooned over. It’s great with mashed potatoes, buttered noodles, rice, or steamed green beans.