Pat chicken breasts dry with paper towels. If they're very thick, consider butterflying them or pounding to an even thickness (about ½ inch) to ensure even cooking.

Season both sides of the chicken breasts evenly with salt, pepper, and 1 teaspoon of the garlic powder.

In a large skillet, melt the butter over medium heat until it begins to foam slightly.

Add the remaining teaspoon of garlic powder to the melted butter and stir to combine.

Carefully place the seasoned chicken breasts in the skillet and cook for 6-7 minutes on the first side without moving them (this helps create a nice golden crust).

Flip the chicken breasts and continue cooking for another 5-6 minutes or until the internal temperature reaches 165°F (74°C) and juices run clear.

Remove skillet from heat and let the chicken rest in the pan for 3 minutes, occasionally spooning the garlic butter over the top of the chicken.

Transfer to serving plates, drizzle with remaining pan sauce, and garnish with fresh parsley and lemon wedges if desired.