In a bowl, whisk together flour, lemon pepper, salt, and zest of 1 lemon. Toss the chicken breasts in the mixture until fully coated. Slice remaining lemon into thin rounds for later use.
In a large ovenproof skillet over medium-high heat, add oil. Add chicken in a single layer and cook until golden on bottom, about 5 minutes on one side.
Flip the chicken. Add broth, butter, garlic, and lemon slices and place in the oven. Bake until chicken is cooked through and sauce has reduced slightly, about 5-7 minutes.
Spoon sauce on top of chicken and garnish with parsley.