Pat the chicken breasts dry with paper towels. Season both sides with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat until shimmering.
Add the chicken breasts to the skillet and cook for 6-7 minutes on one side without moving them, until golden brown.
Flip the chicken breasts and cook for another 6-7 minutes, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and set aside on a plate, tented with foil to keep warm.
Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and sauté for about 1 minute until fragrant, stirring constantly to prevent burning.
Pour in the chicken broth and scrape the bottom of the skillet with a wooden spoon to release any browned bits. Let the broth simmer for 2-3 minutes until slightly reduced.
Stir in the heavy cream and Parmesan cheese. Cook for another 3-4 minutes, stirring frequently, until the sauce thickens.
Add the lemon juice and stir to combine. Taste and adjust seasoning with salt and pepper if needed.
Return the chicken breasts to the skillet and spoon the sauce over them. Cook for an additional 1-2 minutes to reheat the chicken.
Sprinkle chopped fresh parsley over the chicken and sauce before serving.