Chicken breast recipes have a bad rep for being bland. But I can assure you that we won’t stand for anything boring — especially when it comes to food. If you throw chicken into a pan with salt and pepper and bake it for forever, of course it’s going to be terrible. I know this sounds obvious, but it’s what so many people trying to “eat healthy” do. On the other hand, when you add layers of bright and fresh flavors (like lemon pepper!), eating healthy is a breeze.
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. Just cover the skillet with a lid after you add the sauce ingredients, reduce heat to medium, and cook for about 12 minutes.
Made it? Let us know how it went in the comment section below!
YIELDS: 4 PREP TIME: 0 HOURS 15 MINSTOTAL TIME: 0 HOURS 30 MINS
all-purpose flour1 tbsp.
lemon pepper seasoning1 tsp.
boneless skinless chicken breasts, halved2 tbsp.
extra-virgin olive oil1/2 c. Chicken broth
Swanson Chicken Broth
cloves garlic, minced
Freshly chopped parsley, for garnish
- 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.