Pat the chicken breasts dry with paper towels. If they are very thick, slice them horizontally or gently pound them to an even thickness so they cook evenly.
In a small bowl, mix the salt, black pepper, paprika, and garlic powder. Sprinkle the seasoning evenly over both sides of the chicken.
Heat the olive oil in a large skillet over medium-high heat. Once the oil is hot and shimmering, add the chicken breasts. Cook for 5 to 6 minutes on the first side until golden brown.
Flip the chicken and cook for another 5 to 6 minutes, or until the chicken is fully cooked and the center reaches 165°F. Transfer the chicken to a plate and keep it warm.
Reduce the heat to medium-low. Add the butter to the same skillet. Once melted, stir in the minced garlic and cook for 1 to 2 minutes until fragrant, being careful not to let it brown.
Pour in the chicken broth, lemon juice, and Italian seasoning. Stir well, scraping up any browned bits from the bottom of the pan for extra flavor.
Let the sauce simmer for 2 to 3 minutes until it becomes slightly thick and glossy. Stir in the chopped parsley.
Return the chicken to the skillet, basting it in the garlic butter sauce for 1 minute. Serve garnished with additional parsley.