Season chicken breasts with salt, pepper, and garlic powder.
Heat olive oil in a large skillet over medium-high heat.
Cook chicken 5–6 minutes per side until golden and cooked through. Remove and set aside.
In the same skillet, melt butter over medium heat.
Add garlic and sauté for 30–60 seconds until fragrant.
Pour in chicken broth, scraping up any browned bits from the pan.
Stir in heavy cream, lemon juice, and zest. Simmer 2–3 minutes.
Add Parmesan cheese and stir until melted.
Season with salt and pepper to taste.
Return chicken to the skillet, spooning sauce over the top.
Stir in chopped basil and let simmer 2–3 minutes to meld flavors.
Plate chicken with sauce poured over pasta, rice, or roasted vegetables.
Garnish with extra basil and lemon slices if desired.
