Easy Lemon Pepper Chicken

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  Chicken Breast, Boneless Skinless(590g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Flour, All-Purpose, White(30g)
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  Lemon pepper seasoning blend(15g)
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  Vegetable oil(15g)
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  Garlic(60g)
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  Low Sodium Chicken Broth(120g)
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  Butter(15g)
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  Lemon Juice, Fresh(5g)
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  Parsley, Fresh(15g)
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  1/8 tsp freshly cracked black pepper ($0.02)

Instructions

1. 1Pat the chicken dry with paper towels, then place each breast between plastic wrap and pound to ½-inch thickness using a meat mallet.
2. 2Combine the flour and lemon pepper seasoning in a shallow bowl. Coat both sides of each chicken piece evenly, shaking off excess.
3. 3Heat the vegetable oil in a large skillet over medium-high heat for 1–2 minutes until shimmering. Add the chicken and cook 5–7 minutes per side over medium-high heat until golden brown and internal temperature reaches 165°F. Transfer to a plate.
4. 4Reduce heat to medium, add the butter and minced garlic to the skillet, and sauté for 1 minute until fragrant.
5. 5Pour in the chicken broth and fresh lemon juice, scraping the bottom of the skillet with a wooden spoon to release browned bits. Simmer over medium heat for 3–5 minutes until the sauce reduces slightly and coats the back of a spoon.
6. 6Return the chicken to the skillet, spoon sauce over each piece, and cook for 1–2 minutes over medium heat until heated through.
7. 7Garnish with fresh chopped parsley and cracked black pepper, then divide evenly into 4 airtight containers while hot. Refrigerate for up to 4 days.