Ingredients:

  • 1.5 lbs chicken breasts, sliced thin/butterflied
  • 2 tbsp olive oil
  • 1 tbsp lemon pepper seasoning
  • 1/2 cup all-purpose flour
  • 1/2 tsp salt
  • 3 tbsp unsalted butter
  • 3 cloves garlic, minced
  • 1/4 cup chicken broth
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 tbsp fresh parsley, chopped

Instructions:

  1. Pat the chicken dry with paper towels. In a shallow bowl, mix the flour, lemon pepper seasoning, and salt. Dredge each chicken piece in the flour mixture, shaking off any excess.
  2. Heat olive oil in a 12-inch skillet over medium-high heat until shimmering. Sear chicken for 3–5 minutes per side until a mahogany-colored crust forms and the internal temperature reaches 165°F (74°C). Remove chicken to a plate.
  3. Lower heat to medium. Melt butter in the same pan, scraping up the brown bits. Stir in minced garlic for 30 seconds until fragrant.
  4. Pour in chicken broth and lemon juice, simmering for 2 minutes until reduced by half.
  5. Return chicken to the pan, spooning the sauce over the top for 1 minute. Garnish with lemon zest and chopped parsley.