Lemon Pepper Baked Chicken

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.

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