Begin by patting the chicken breasts dry with paper towels. In a shallow dish, mix together the flour, salt, black pepper, and paprika. Dredge each chicken breast in the flour mixture, shaking off any excess.

In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken breasts and cook for about 6-7 minutes on each side, or until golden brown and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.

Stir in the lemon juice, lemon zest, and chicken broth. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the skillet. Let it cook for 2-3 minutes to thicken slightly.

Return the chicken to the skillet, spooning the sauce over the top. Cook for an additional 2-3 minutes to heat through.

Garnish with chopped parsley before serving.