1/2 c. all-purpose flour
1 tbsp. lemon pepper seasoning
1 tsp. kosher salt
2 lemons, divided
1 lb. boneless skinless chicken breasts, halved
2 tbsp. extra-virgin olive oil
1/2 c. Chicken broth
2 tbsp. butter
2 cloves garlic, minced
Freshly chopped parsley, for garnish
- Preheat oven to 400°. In a medium bowl, whisk together flour, lemon pepper, salt, and zest of 1 lemon. Toss chicken breasts in the flour mixture until fully coated. Slice remaining lemon into thin rounds.
- In a large ovenproof skillet over medium-high heat, heat oil. Add chicken in a single layer and cook until golden on bottom, about 5 minutes, then flip chicken breasts.
- To skillet, add broth, butter, garlic, and lemon slices and bake until chicken is cooked through and sauce has reduced slightly, about 5 minutes.
- Spoon sauce on top of chicken and garnish with parsley.
Other recipes with chicken:
Jamaican Jerk Chicken
Chicken with Za'atar & Cumin Aioli
Tapenade Stuffed Chicken Breasts
Chicken with Saffron, Pink peppercorns, and Lemon
Balsamic Vinegar Chicken Skewers
Etiopian Doro Wat - Chicken with Berbere
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