Season and sear the chicken

• Pat the chicken dry and season with salt and pepper.
• Heat the olive oil in a frying pan over medium-high heat.
• Sear the chicken until golden and cooked through, then set aside.

Build the creamy lemon sauce

• Melt the butter in the same pan and cook the garlic until fragrant.
• Pour in the chicken stock and lemon juice, scraping up the browned bits.
• Stir in the cream and parmesan and simmer until slightly thickened.

Finish and serve

• Return the chicken to the pan and spoon the sauce over it.
• Add the lemon zest and simmer until the chicken is hot and coated.
• Sprinkle with parsley and serve.