Garlic butter chicken breasts cooked in a skillet and finished with parsley and parmesan for a quick, flavorful dinner.

2 tablespoons olive oil

6 tablespoons unsalted butter, divided

4 chicken breast cutlets (about 1 1/2 pounds total)

1 teaspoon kosher salt, plus more to taste

1/2 teaspoon freshly ground black pepper

4 large garlic cloves, minced

1/4 cup finely chopped fresh parsley (leaves and tender stems)

1/4 cup finely grated Parmesan cheese

1 lemon, cut into wedges (optional)

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1. Place a large skillet over medium-high heat. Add olive oil and 2 tablespoons butter and allow the butter to melt.

2. Pat chicken cutlets dry and season both sides with salt and pepper.

3. Arrange chicken in the skillet and cook about 3 minutes per side until golden brown and internal temperature reaches 165°F.

4. Transfer cooked chicken to a plate.

5. Remove skillet from heat and add remaining butter, stirring until melted. Add minced garlic and cook about 1 minute until fragrant.

6. Return skillet to medium heat and place chicken back in pan with any juices. Sprinkle in half the parsley and coat chicken in garlic butter.

7. Taste and adjust seasoning if needed.

8. Transfer chicken to serving plates. Top with Parmesan and remaining parsley. Serve with lemon wedges if desired.

Store leftovers in an airtight container in the refrigerator for up to 4 days.