• Season both sides of the chicken breast with garlic powder, onion powder, salt, and pepper.

For the Instant Pot:

• Set Instant Pot to sauté mode. Add olive oil and light butter. When hot, brown chicken for 2-3 minutes per side. Remove and set aside.
• Add garlic, cook 30 seconds until fragrant. Pour in chicken broth and lemon juice, scraping up any browned bits.
• Return chicken to the pot. Seal the lid and set to high pressure for 10 minutes. When done, do a quick release of pressure.
• Remove chicken. Stir in lemon zest and half and half, Mix arrowroot slurry and add to thicken (1-2 minutes).
• Return the chicken to the sauce, spoon the sauce over the chicken, and garnish with parsley.

For the stovetop:

• Heat olive oil and butter in a large skillet over medium-high heat.
• Add the seasoned chicken and cook 4-5 minutes per side until golden and cooked through (internal temp of 165 degrees F). Remove and keep warm.
• In the same pan, add garlic and cook 30 seconds. Pour in the chicken broth and lemon juice, scraping up browned bits. Simmer 3-4 minutes.
• Lower heat to medium. Stir in lemon zest and half and half. Add arrowroot slurry, and cook 1-2 minutes until slightly thickened.
• Return the chicken to the pan, spoon sauce over the top, and garnish with parsley.