Season the chicken with salt and pepper. Heat olive oil in a skillet over medium heat and sear chicken 5–6 minutes per side until golden and cooked through.

In a separate dry skillet, toast sliced almonds until lightly golden. Remove and set aside.

In the chicken skillet, melt butter and add garlic. Cook 30 seconds, then pour in chicken broth and lemon juice. Simmer 2–3 minutes.

Return chicken to the pan and spoon the lemon-butter sauce over the top. Sprinkle with toasted almonds and parsley.