Prep the chicken. Slice large breasts in half horizontally to make thin cutlets, or gently pound to an even thickness of about 1/2 inch. Pat dry. Season both sides with salt, pepper, and a light sprinkle of garlic or onion powder.

Sear for flavor. Heat a large skillet over medium-high heat. Add a swirl of olive oil and the butter. When the butter foams, add the chicken in a single layer. Cook 3–4 minutes per side until golden and just cooked through. Transfer to a plate and tent with foil.

Build the aromatics. Reduce heat to medium. In the same pan, add the minced garlic. Cook 30–45 seconds, stirring so it doesn’t burn. If the pan looks dry, add a teaspoon of oil.

Deglaze and simmer. Pour in the chicken broth and use a wooden spoon to scrape up the browned bits. Simmer 2–3 minutes to reduce slightly.

Add lemon. Stir in the zest of one lemon and 2–3 tablespoons of lemon juice. Taste the broth—add more lemon juice if you like it brighter.

Make it creamy. In a small bowl, whisk the Greek yogurt with a splash of the warm broth to temper it. Then whisk the yogurt back into the pan. Add the cream if using and stir until smooth. Keep the heat on low to avoid curdling.

Thicken and season. If you want a thicker sauce, whisk 1–2 teaspoons cornstarch with a tablespoon of cold water. Stir into the sauce and simmer 30–60 seconds until silky. Add the Parmesan and stir until melted. Season with salt, pepper, and a pinch of red pepper flakes if you like.

Return the chicken. Add the chicken and any juices back to the pan. Spoon the sauce over the top and simmer on low for 2–3 minutes to warm through and marry the flavors.

Finish with herbs. Sprinkle chopped parsley or basil over the chicken. Add a final squeeze of lemon if you want extra brightness.

Serve. Plate with steamed greens, roasted veggies, rice, quinoa, or mashed potatoes. Spoon plenty of sauce over everything.