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Cook the chicken: Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Pat the chicken dry and season all over with 1 teaspoon salt and ½ teaspoon pepper. Add the chicken to the skillet and cook until golden brown on both sides and registers 165°F in the thickest part, about 3 minutes per side. Remove the skillet from heat and transfer the chicken to a plate; set aside.
Make the garlic-butter sauce: Off the heat, add the remaining butter and stir until melted. Add the garlic and stir until fragrant, about 1 minute.
Add the chicken and serve: Place the skillet back over medium heat and return the chicken to the skillet along with any juices. Add half of the parsley and turn to coat; season to taste with salt and pepper. Serve garlic knot chicken topped with the Parmesan and remaining parsley. Provide lemon wedges on the side for squeezing over, if desired. Leftover chicken can be stored in an airtight container in the fridge for up to 4 days.