Prep the chicken. Pat the chicken dry with paper towels. If the breasts are thick, slice them into cutlets or pound to an even 1/2–3/4 inch. Season both sides with salt and pepper.

Mix the coating. In a shallow bowl, combine flour, grated Parmesan, panko, garlic powder, and paprika. Stir to blend. This mix gives you a light crust with big flavor.

Coat the chicken. Dredge each piece in the Parmesan mixture, pressing gently so it sticks. Shake off any excess. Set on a plate while you heat the pan.

Heat the pan. Place a large skillet (12-inch) over medium heat. Add olive oil and 1 tablespoon of butter. When the butter foams, it’s ready.

Sear the chicken. Lay the chicken in the hot pan without crowding. Cook 4–5 minutes per side until golden brown and almost cooked through. If needed, do this in batches. Transfer the chicken to a plate; it will finish in the sauce.

Build the garlic base. Lower the heat to medium-low. Add remaining 2 tablespoons butter. Stir in minced garlic and a pinch of red pepper flakes. Cook 30–60 seconds until fragrant, stirring so the garlic doesn’t burn.

Deglaze. Pour in chicken broth (or wine) and scrape up any browned bits. Simmer 2–3 minutes to reduce slightly. Those bits add deep, savory flavor.

Optional creaminess. For a richer sauce, stir in heavy cream and bring back to a gentle simmer. If skipping cream, let the broth reduce another minute instead.

Add brightness. Stir in lemon zest and juice. Taste and adjust salt and pepper. The lemon keeps the sauce lively and balances the richness.

Finish the chicken. Return the chicken and any juices to the pan. Spoon sauce over the pieces. Simmer 2–4 minutes, until the chicken is cooked through and internal temperature reaches 165°F (74°C).

Garnish and serve. Sprinkle with chopped parsley and a little extra Parmesan. Serve straight from the skillet with your favorite sides.