Pat chicken breasts dry with paper towels. Season both sides evenly with 1 tsp kosher salt and 1/2 tsp black pepper. Zest the lemon and set zest aside; cut lemon in half and reserve juice.

Sear and finish

Heat a large skillet (preferably cast iron) over medium-high heat. Add 2 tbsp olive oil. When oil shimmers, add chicken breasts and sear without moving for 4 minutes until golden. Flip and sear the other side 3 minutes. Reduce heat to medium, add 2 tbsp butter, minced garlic and lemon zest to the pan. Spoon the melted butter and garlic over the chicken for 1–2 minutes to coat and aromatize.

Finish with lemon and parsley

Add lemon juice (from the zested lemon) to the pan and cook another 1–2 minutes or until internal temperature reaches 165°F (74°C). Remove chicken to a cutting board and let rest 5 minutes. Stir chopped parsley into pan sauce and spoon over chicken before serving.

Vegetable Side

Preheat oven to 425°F (220°C). Toss baby potatoes with 1 tbsp extra virgin olive oil, 1 tsp chopped rosemary, 3/4 tsp salt and 1/4 tsp black pepper on a rimmed baking sheet. Spread in a single layer cut side down.

Roast in preheated oven for 20–25 minutes until golden and tender when pierced with a fork. Halfway through roasting (at ~12 minutes) flip the potatoes for even browning. Keep warm until ready to serve.

Green Salad

In a small bowl or jar combine 2 tbsp olive oil, 1 tbsp red wine vinegar, 1/2 tsp Dijon mustard, 1/2 tsp honey, 1/4 tsp salt and 1/8 tsp pepper. Whisk or shake until emulsified to make the dressing.

Place mixed salad greens in a large bowl. Add halved cherry tomatoes, sliced cucumber and thinly sliced red onion. Drizzle dressing over salad and toss gently to coat. Taste and adjust seasoning if needed.

Plating & Garnish

Slice chicken breasts on the bias. Divide roasted potatoes and dressed salad between two plates. Place sliced chicken on each plate, spoon remaining pan sauce over the chicken and potatoes. Garnish with lemon wedges and a sprinkle of grated Parmesan if desired.