Lemon Pepper Chicken

• servings: 4 servings
• total time: 45 minutes

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

Directions

For oven

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.

For stovetop

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 cook until chicken is cooked through and sauce has reduced slightly, 3 minutes.

Spoon sauce on top of chicken and garnish with parsley.

Nutrition

• Calories: 329
• Total Fat: 16 g
• Saturated Fat: 5 g
• Trans Fat: 0 g
• Cholesterol: 99 mg
• Sodium: 480 mg
• Total Carbohydrate: 16 g
• Dietary Fiber: 1 g
• Total Sugars: 1 g
• Protein: 29 g