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Pat the chicken breasts dry, season with salt and pepper, and set aside.
Heat olive oil in a skillet over medium-high heat. Add chicken and cook for 6-7 minutes on each side until golden brown and cooked through (165°F internal temperature). Remove and set aside.
In the same skillet, lower the heat and sauté minced garlic for 1-2 minutes until fragrant.
Add heavy cream, chopped basil, and Parmesan cheese. Stir and simmer for 3-5 minutes until thickened. Add lemon juice and season to taste.
Return the chicken to the skillet, spooning the sauce over it. Simmer for 2-3 minutes to heat through.
Serve immediately, garnished with extra basil and Parmesan if desired.