Prep pistachio crumb: Toast pistachios briefly, then chop finely and mix with a pinch of lemon zest. Set aside.

Season & sear: Pat chicken dry, season both sides with salt and pepper. Heat oil in the pan over medium-high. Add chicken and cook 4–6 minutes per side (depending on thickness) until golden and almost cooked through. Remove to plate.

Make glaze in the same pan: Reduce heat to medium, add garlic and sauté 30 seconds, add lemon juice, honey and butter (if using) and stir to form a glossy sauce. Return chicken to pan, spoon glaze over and cook 1–2 minutes to finish.

Finish with crumb: Sprinkle chopped pistachio crumb and chopped parsley over the chicken, scatter remaining lemon zest and serve immediately.