Season the chicken.
Pat the chicken dry with paper towels — this is the secret to a proper golden sear. Season generously on both sides with salt, onion powder, garlic powder, and black pepper.
2. Sear the chicken.
Heat the olive oil in a large skillet over medium-high heat. Once the oil is shimmering hot, add the chicken in a single layer. Sear for 4–8 minutes per side, until deep golden brown on the outside and just cooked through. Don’t rush this step — a proper sear locks in the juices. Transfer to a plate and cover loosely with foil.
3. Build the sauce.
In the same pan, reduce the heat to medium. Add half the butter (2 tbsp) and the chicken broth, then use a wooden spoon to scrape up all the golden bits from the bottom of the pan — that’s pure flavour right there.
4. Add the garlic.
Reduce heat to low. Add the minced garlic and Italian seasoning, and sauté for about 1 minute until fragrant. Stir in the remaining butter and lemon juice (if using).
5. Finish and serve.
Return the chicken to the pan and flip once or twice to coat it in the sauce. Heat for another 1–2 minutes if needed. Spoon the sauce generously over the chicken, garnish with fresh parsley, and serve immediately.