Heat the olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-7 minutes per side, or until golden brown and cooked through (internal temperature of 165°F/74°C).
Squeeze the juice of 1 lemon over the chicken, remove it from the skillet, and set aside.
Pour in the heavy cream, stirring to combine. Bring to a gentle simmer.
Stir in the Parmesan cheese and lemon zest, mixing until the cheese is melted and the sauce thickens slightly.
