Start by adding the oil to a large skillet. Allow the oil to heat over medium high heat, season your chicken with salt and pepper; then add it to the pan.
Cook the chicken 5-7 minutes per side allowing it to brown on both sides; cooking it mostly through. (Time may vary depending on the thickness of your chicken breast. Mine were pretty thick and took approximately 13 minutes.)
Next, add the butter, lemon juice and zest and chopped fresh basil to the pan. Allow the butter to melt and mix with the herbs; then reduce the heat to low, cover the pan and cook for another 15-20 minutes until the chicken is cooked through and no longer pink in the middle.
*Substitute ghee or clarified butter for the regular butter if following the Whole30 program.