Prepare the Skillet: Heat 2 tablespoons of olive oil in a large cast iron pan over medium-high heat until hot.
Coat the Chicken: Mix together 1/4 cup all-purpose flour, 1 teaspoon lemon pepper, 1/2 teaspoon salt, and 1/2 teaspoon paprika in a shallow dish. Dredge each chicken breast in the flour mixture, ensuring an even coating on both sides.
Fry the Chicken: Place the coated chicken breasts in the hot oil and fry for about 6 to 8 minutes per side, until well browned.
Make the Sauce: In a bowl, whisk together 1/2 cup honey, the zest and juice of 1 fresh lemon, 2 tablespoons minced garlic, and 2 teaspoons soy sauce. Set this honey garlic sauce aside.
Cook the Zucchini: Add the quartered zucchini rounds and 2 tablespoons butter to the skillet, positioning them around the chicken. Continue to cook over medium heat for 3 to 4 minutes.
Add the Sauce: Reduce the heat to low and pour the honey garlic sauce over the chicken and zucchini. Let everything heat together for 1 minute.
Serve: Remove the skillet from the heat. Serve the chicken and zucchini hot, garnished with sliced lemon if desired.
