Prep the chicken: If the breasts are thick on one side, slice them horizontally to create even cutlets or pound to an even 1/2–3/4 inch thickness. This helps them cook quickly and evenly.

Mix the marinade: In a bowl, combine lemon juice, lemon zest, black pepper, salt, garlic powder, onion powder, and olive oil. Whisk until smooth.

Marinate briefly: Add chicken and toss to coat. Let it sit 15–30 minutes at room temperature. Longer than 45 minutes can make the texture a bit firm because of the lemon acid.

Preheat your pan or air fryer: Heat a large nonstick or cast-iron skillet over medium-high until hot. If using an air fryer, preheat to 380°F (193°C).

Cook on the stovetop: Lightly spray the hot pan if needed. Place chicken in a single layer and cook 4–6 minutes per side, depending on thickness, until juices run clear and the internal temperature reaches 165°F (74°C).

Or air fry: Arrange cutlets in the basket and cook 8–10 minutes total, flipping halfway, until they reach 165°F (74°C).

Make a quick pan sauce (optional): Remove chicken to rest. Add 2–3 tablespoons chicken broth to the hot pan and scrape up browned bits. Let bubble for 30–60 seconds. Squeeze in a little extra lemon and crack fresh pepper. Spoon over chicken.

Rest and serve: Let chicken rest 3–5 minutes to retain juices. Sprinkle with chopped parsley and serve with lemon wedges.