This recipe starts on the stovetop for a perfect golden sear then finishes in the oven for the juiciest, most flavorful results. If you don't want to turn on your oven, you can do everything over the stovetop.
Ingredients1/2 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. low-sodium chicken broth
2 tbsp. butter
2 cloves garlic, minced
Freshly chopped parsley, for garnish
Method* 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, 15 minutes.
* Spoon sauce on top of chicken and garnish with parsley.