Pat the chicken breasts dry with paper towels. Season both sides with kosher salt and black pepper.
Heat 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, or until golden brown and cooked through (internal temperature reaches 165°F). Remove the chicken from the skillet and set aside on a plate.
Reduce the heat to medium and add the minced garlic to the skillet. Sauté for 30 seconds until fragrant, stirring constantly to prevent burning.
Pour in the chicken broth, scraping the bottom of the skillet with a wooden spoon to loosen any browned bits.
Add the drained artichoke hearts, lemon zest, lemon juice, dried oregano, and crushed red pepper flakes to the skillet. Stir to combine.
Simmer the sauce for 5 minutes, allowing it to reduce slightly and the flavors to meld.
Return the cooked chicken breasts to the skillet, spooning some of the sauce and artichokes over the top.
Add the unsalted butter to the skillet and stir gently until melted and the sauce is glossy.
Cook for an additional 2 minutes to heat the chicken through and thicken the sauce slightly.
Remove the skillet from heat and sprinkle the chopped fresh parsley over the chicken and artichokes.
Serve the skillet lemony chicken and artichokes immediately, spooning extra sauce over each serving.