Slice chicken breasts in half horizontally to create four thin cutlets.
Season chicken with salt, black pepper, and lemon pepper seasoning.
Heat olive oil in a large skillet over medium-high heat.
Add chicken and sear for 4–5 minutes per side until golden and cooked through. Remove and set aside.
In the same skillet, reduce heat to medium. Add 1 tablespoon of butter and green beans.
Cook green beans for 5–6 minutes until slightly tender.
Add minced garlic and cook for another 1 minute.
Stir in remaining butter, lemon juice, and zest.
Return the chicken to the skillet and spoon sauce over each piece.
Let simmer for 2–3 minutes until heated through.
Garnish with chopped parsley and serve warm.