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. 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.

Easy Lemon Pepper Chicken

YIELDS: 4 SERVINGS

PREP TIME: 0 HOURS 15 MINS

TOTAL TIME: 0 HOURS 45 MINS

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

1. 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.
2. 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.
3. To skillet, add broth, butter, garlic, and lemon slices and bake until chicken is cooked through and sauce has reduced slightly, about 5 minutes.
4. Spoon sauce on top of chicken and garnish with parsley.

FOR STOVETOP

1. 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.
2. 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.
3. To skillet, add broth, butter, garlic, and lemon slices and cook until chicken is cooked through and sauce has reduced slightly, 3 minutes.
4. Spoon sauce on top of chicken and garnish with parsley.

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