Season both sides of the pounded chicken breasts evenly with salt and black pepper.

Heat the olive oil and butter in a large skillet over medium-high heat. Once the butter is melted and foaming, carefully add the chicken breasts. Sear for 5-7 minutes per side, until golden brown and cooked through (internal temperature of 165°F or 74°C). Remove chicken and set aside on a clean plate.

Reduce the heat to medium. Add the minced garlic to the same skillet and sauté for about 1 minute until fragrant, being careful not to burn it.

Deglaze the pan by pouring in the chicken broth, scraping up any browned bits from the bottom of the skillet. Let it simmer for 2-3 minutes so it slightly reduces.

Stir in the heavy cream and fresh lemon juice. Bring the sauce to a gentle simmer, then reduce the heat to low. Slowly whisk in the grated Parmesan cheese until the sauce is smooth and thickened.

Return the cooked chicken breasts to the skillet, spooning the creamy sauce over the top. Let them heat through for 1-2 minutes.

Garnish generously with fresh chopped parsley before serving immediately over pasta, rice, or with steamed vegetables.