Ingredients
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 Swanson Chicken Broth
2 tbsp. butter
2 cloves garlic, minced
Freshly chopped parsley, for garnish
Preparation
Step 1Preheat 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.Step 2In 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.Step 3To skillet, add broth, butter, garlic, and lemon slices and bake until chicken is cooked through and sauce has reduced slightly, about 5 minutes.Step 4Spoon sauce on top of chicken and garnish with parsley.
Step 1In 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.Step 2In 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.Step 3To skillet, add broth, butter, garlic, and lemon slices and cook until chicken is cooked through and sauce has reduced slightly, 3 minutes.Step 4Spoon sauce on top of chicken and garnish with parsley.
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. After you add the sauce ingredients, reduce heat to medium, and cook for about another 3 minutes until the sauce is a perfectly silky consistency. Made it? Let us know how it went in the comment section below! Editors Note: This recipe was edited slightly on July 31, 2020. Swanson Chicken Broth
