Season chicken halves with salt and pepper, then dredge in flour, shaking off excess.

Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.

Cook chicken for 5-7 minutes per side until golden brown and cooked through (165°F internal temperature). Remove from skillet and set aside.

In the same skillet, melt the remaining butter. Add minced garlic and sauté for 1 minute until fragrant.

Pour in chicken broth and scrape the bottom of the pan to release browned bits. Simmer for 2 minutes to reduce slightly.

Stir in heavy cream, lemon juice, and lemon zest. Simmer for 3-5 minutes until the sauce thickens.

Return chicken to the skillet and spoon sauce over the top. Garnish with fresh parsley before serving.