Season the chicken generously with salt and pepper. If you’re feeling fancy, let it rest 10 minutes while you prep the rest. Don’t skip this step—the seasoning sticks and shines later.

Heat olive oil in a skillet over medium-high heat. When it’s shimmering, add the chicken. Cook 5–7 minutes per side until golden and cooked through. Remove and set aside.

In the same pan, add minced garlic and sauté for about 30 seconds until fragrant. Don’t let it burn—that would be a tragedy and a kitchen fire drill waiting to happen.

Pour in chicken broth, lemon juice, and lemon zest. Stir, scraping up any browned bits from the bottom. Let it simmer for 2–3 minutes to mellow the tang.

Stir in honey (if using) and oregano. Return the chicken to the pan and spoon the sauce over the top. Cook 1–2 minutes to reheat and glaze nicely.

Finish with butter, swirling until glossy. Taste and adjust salt or lemon if needed. Garnish with chopped parsley and serve.