Pat the chicken breasts dry. In a shallow dish, whisk together flour, salt, pepper, and garlic powder. Dredge each chicken breast in the mixture, ensuring it's lightly coated.

In a large skillet over medium-high heat, melt 2 tablespoons of butter with the olive oil. Place the chicken in the skillet and cook for 4-6 minutes per side, until golden brown and cooked through. Transfer the chicken to a plate.

Reduce the heat to medium. Add the remaining tablespoon of butter. Once melted, add the minced garlic and cook for about 30 seconds until fragrant, being careful not to burn it.

Pour in the chicken broth to deglaze the pan, scraping up any browned bits with a wooden spoon. Bring to a simmer and cook for 2-3 minutes, until the sauce reduces slightly.

Stir in the chopped parsley, thyme, and fresh lemon juice. Return the chicken breasts to the skillet, spooning the sauce over them to coat. Serve immediately.