1. 1. Prepare the Chicken: Pat the chicken breasts dry thoroughly with paper towels. This step is crucial for achieving a good sear. Season both sides generously with salt and freshly ground black pepper.

2. 2. Sear the Chicken: Heat the olive oil and 1 tablespoon of unsalted butter in a large skillet or frying pan over medium-high heat. Once the butter is melted and shimmering, carefully place the seasoned chicken breasts in the hot pan. Do not overcrowd the pan; cook in batches if necessary.

3. 3. Cook Until Golden: Sear the chicken for 5-7 minutes per side, or until it’s golden brown and cooked through. The internal temperature should reach 165 F (74 C). Use a meat thermometer to ensure doneness.

4. 4. Rest the Chicken: Once cooked, remove the chicken from the skillet and transfer it to a plate. Tent it loosely with foil and let it rest for at least 5 minutes. This allows the juices to redistribute, keeping the chicken moist and tender.

5. 5. Make the Citrus Butter Sauce: While the chicken is resting, return the skillet to medium heat. Add the remaining 1 tablespoon of unsalted butter, fresh orange juice, fresh lemon juice, and fresh lime juice to the pan.

6. 6. Simmer and Reduce: Bring the sauce to a gentle simmer, scraping up any browned bits from the bottom of the pan with a wooden spoon. Let it simmer for 3-5 minutes, or until the sauce has slightly thickened and reduced by about one-third. Taste and adjust seasoning with salt and pepper if needed.

7. 7. Serve with Garnish: Place the rested chicken breasts on serving plates. Spoon the warm citrus butter sauce generously over each piece of chicken. Garnish with fresh chopped parsley before serving immediately.