In a medium bowl, whisk together the lemon juice, olive oil, minced garlic, lemon zest, dried oregano, salt, and black pepper.
Place the chicken breasts in a resealable plastic bag or shallow dish and pour the lemon marinade over the chicken, ensuring all pieces are coated.
Seal the bag or cover the dish and refrigerate for at least 2 hours or up to 24 hours to marinate.
When ready to cook, preheat the oven to 375°F (190°C).
Heat a large oven-safe skillet over medium-high heat. Remove the chicken breasts from the marinade, reserving the marinade for later.
Sear the chicken breasts in the skillet for 2-3 minutes per side until golden brown.
Pour the reserved marinade and chicken broth into the skillet around the chicken breasts.
Add the butter to the skillet and allow it to melt, spooning some of the sauce over the chicken.
Transfer the skillet to the preheated oven and bake for 20-25 minutes, or until the chicken reaches an internal temperature of 165°F (74°C).
Remove the skillet from the oven and spoon the pan sauce over the chicken.
Garnish with chopped fresh parsley before serving.