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Gather all ingredients.
Pat chicken dry with paper towels and season chicken all over with 1 teaspoon salt and ½ teaspoon pepper; set aside.
Heat oil and 2 tablespoons of the butter in a large skillet over medium-high. Add chicken in an even layer, in batches if necessary; cook, turning once halfway through, until browned and a thermometer inserted into thickest portion of chicken registers 165 degrees F (74 degrees C), 3 to 4 minutes per side. Remove chicken from skillet, using tongs, and set on plate; set aside. Do not wipe skillet clean.
With skillet off the heat, add remaining 4 tablespoons butter and stir until melted, about 1 minute. Add garlic and stir until fragrant, about 30 seconds.
Return skillet to medium, and add chicken in an even layer with any accumulated juices. Add parsley and remaining ¼ teaspoon each salt and pepper; cook, turning chicken occasionally, until chicken is heated through, about 1 minute.
Remove from heat. Sprinkle evenly with Parmesan cheese and garnish with additional parsley. Serve immediately with lemon wedges.