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Pat chicken dry and place in a large bowl. Sprinkle with lemon zest, paprika, salt and pepper; toss to coat evenly.
Melt butter in a large nonstick skillet over medium-high heat. Add the chicken in a single layer; cook, turning once halfway, until browned and a thermometer inserted into the thickest portion registers 165°F, 6 to 8 minutes. Transfer to a large plate. Do not wipe the pan clean.
Reduce heat to medium. Add lemon juice and garlic to the pan; cook, stirring constantly, until fragrant and the garlic is softened, about 2 minutes. Remove from heat. Spoon the garlic mixture over the chicken. Serve with lemon wedges, if desired. Additional reporting by Carrie Myers, M.S. and Linda Frahm