In a large mixing bowl, whisk together the olive oil, fresh lemon juice, lemon zest, minced garlic, Italian seasoning, oregano, paprika, onion powder, salt, and black pepper until well combined.

The fresh lemon juice helps tenderize the chicken, while the olive oil locks in moisture. Garlic and herbs infuse the meat with bold flavor, creating the signature taste that makes this dish so popular.

Place the chicken breasts into the marinade, ensuring each piece is thoroughly coated.

Cover the bowl with plastic wrap or transfer everything to a zip-top bag. Refrigerate for at least 30 minutes, though 2–4 hours will produce even better flavor. Avoid marinating for more than 8 hours, as the acidity from the lemon juice can begin to change the texture of the chicken.

Before cooking, remove the chicken from the refrigerator about 15 minutes early to allow it to come closer to room temperature for more even cooking.

Heat a large grill pan or heavy skillet over medium-high heat.

Lightly oil the pan if needed, then place the marinated chicken breasts onto the hot surface. Cook for 6–7 minutes per side, depending on thickness, until the outside develops a beautiful golden-brown sear and the internal temperature reaches 165°F (74°C).

Avoid pressing down on the chicken while it cooks, as this releases the flavorful juices and can dry out the meat.

Once cooked, transfer the chicken to a plate and let it rest for about 5 minutes while preparing the sauce.

While the chicken is resting, melt the butter in a small saucepan over medium heat.

Add the minced garlic and cook for about 30–60 seconds, stirring constantly until fragrant. Be careful not to let the garlic brown, as it can become bitter.

Stir in the fresh lemon juice, chicken broth, Dijon mustard, and honey (if using). Simmer the sauce for 2–3 minutes, allowing it to reduce slightly and become silky smooth.

Remove the saucepan from the heat and stir in the freshly chopped parsley for a burst of fresh flavor.

Arrange the cooked chicken breasts on serving plates.

Generously spoon the warm lemon garlic butter sauce over each piece of chicken, ensuring every bite is coated with the rich, citrusy glaze.

Garnish with fresh parsley and thin lemon slices for a restaurant-quality presentation.

Serve immediately while hot for the best flavor and texture.