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Pat the chicken breasts dry with paper towels and, if very thick, slice horizontally or place between plastic wrap and pound to about 3/4-inch thickness.
In a small bowl, combine salt, freshly ground black pepper, garlic powder, and onion powder; season both sides of the chicken breasts evenly.
Heat olive oil in a large skillet over medium-high heat; when shimmering, add chicken and cook 5–7 minutes per side until golden brown and an instant-read thermometer reads 165°F.
Transfer chicken to a plate and tent with foil. Reduce heat to medium-low, add butter to the skillet, let melt, then stir in fresh lemon juice and lemon zest, scraping up browned bits; simmer 1 minute.
Return chicken to the skillet, turn to coat in the lemon pepper sauce, then garnish with chopped fresh parsley and serve.