Pat chicken dry and season both sides generously with salt and pepper.

In a large skillet over medium-high heat, melt butter until bubbly. Sear chicken for 5-7 minutes per side until golden brown and cooked through. Remove from skillet.

In the same skillet, add minced garlic and sauté for about 30 seconds until fragrant.

Pour in chicken broth, scraping up any browned bits from the pan. Stir in lemon juice, soy sauce, and zest.

Reduce heat to low; add heavy cream and stir until combined. Return chicken to skillet and simmer for about 5 minutes until heated through.

Garnish with chopped parsley before serving hot over rice or pasta.