Pat the chicken breasts dry with paper towels. Season both sides with kosher salt and black pepper.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering.
Add the chicken breasts to the skillet and cook for 5 to 6 minutes on each side, until golden brown and cooked through (internal temperature reaches 165°F). Remove chicken from skillet and set aside on a plate.
Reduce heat to medium and add the remaining 1 tablespoon of olive oil to the skillet.
Add the minced garlic and sauté for 30 seconds until fragrant, stirring constantly to avoid burning.
Pour in the chicken broth, lemon juice, and lemon zest, scraping the bottom of the skillet to loosen any browned bits.
Add the drained artichoke hearts, dried oregano, and crushed red pepper flakes to the skillet. Stir to combine and cook for 5 minutes, allowing the sauce to reduce slightly.
Return the cooked chicken breasts to the skillet, spooning some sauce and artichokes over the top.
Add the unsalted butter to the skillet and let it melt into the sauce, stirring gently to combine.
Cook for an additional 2 to 3 minutes to reheat the chicken and meld the flavors.
Remove the skillet from heat and sprinkle chopped fresh parsley over the dish.
Serve the skillet lemony chicken and artichokes immediately, spooning extra sauce over the chicken.