Season the chicken generously with salt and pepper on both sides.

Heat oil in a large skillet over medium-high heat. Sear the chicken until golden, about 4–5 minutes per side. Don’t rush it—color = flavor.

Remove chicken to a plate. Lower heat to medium. In the same pan, add butter and let it melt. It’ll foam briefly—that’s the good stuff.

Add minced garlic and sauté 30–60 seconds until fragrant. Don’t burn it; nobody likes smoky garlic.

Pour in chicken broth (and lemon juice if using). Scrape up the tasty bits from the bottom of the pan. Simmer for 2–3 minutes.

Return chicken to the pan. Spoon the garlic butter sauce over the pieces and cook for another 2–4 minutes, until chicken is cooked through.

Stir in parsley right before serving. Optional: sprinkle red pepper flakes for a little kick.