Season the chicken breasts with salt, black pepper, garlic powder, and onion powder on both sides. Set aside for a few minutes.

In a large skillet, heat the olive oil over medium-high heat. Add the seasoned chicken breasts and cook for 5-7 minutes on each side until golden brown and cooked through. Remove from skillet and set aside.

In the same skillet, reduce heat to medium and add the unsalted butter. Once melted, add the minced garlic and sauté for 1 minute until fragrant.

Pour in the heavy cream, fresh lemon juice, and lemon zest. Stir well and let the sauce simmer for 3-4 minutes until slightly thickened.

Return the cooked chicken to the skillet and spoon the sauce over it. Let it simmer for an additional 2-3 minutes to heat through.

Garnish with freshly chopped parsley and serve hot.