Place each chicken breast between two sheets of plastic wrap and gently pound with a meat mallet or rolling pin to an even thickness, about 1 inch, then season both sides with salt and pepper.
Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and cook for 5-7 minutes per side, or until golden brown and cooked through. Remove and set aside.
Reduce heat to medium. Add the minced garlic to the skillet and cook for about 30 seconds until fragrant, stirring constantly to prevent burning. The garlic should turn slightly golden.
4 pieces boneless skinless chicken breasts
Pour in the chicken broth and lemon juice, scraping any browned bits from the bottom of the skillet with a spatula. Bring the mixture to a gentle simmer and let it cook for 3-4 minutes, allowing the sauce to reduce slightly. The liquid should become slightly thicker and fragrant.
4 pieces boneless skinless chicken breasts
If desired, whisk together the cornstarch with a small amount of water to create a slurry. Stir this into the sauce and cook for an additional 1-2 minutes until it thickens to a glossy consistency.
4 pieces boneless skinless chicken breasts
Return the cooked chicken to the skillet, spoon the sauce over the top, and cook for another 2-3 minutes until heated through. Remove from heat and sprinkle with lemon zest.
4 pieces boneless skinless chicken breasts
Transfer the chicken to serving plates, drizzle with the sauce, and garnish with additional lemon zest or herbs if desired. Serve immediately.
