BAKED LEMON PEPPER CHICKEN BREAST RECIPES

Steps:

• 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. 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.

Steps:

• Preheat oven to 425 degrees F.
• Sprinkle chicken evenly with 1/2 teaspoon salt. Heat oil in a large ovenproof skillet over medium-high heat. Add the chicken; cook, undisturbed, until the underside is golden brown, about 4 minutes. Flip the chicken; arrange lemon slices around the chicken in the pan.
• Transfer the skillet to the oven; bake until an instant-read thermometer inserted into the thickest portion of meat registers 165 degrees F, about 10 minutes.
• Transfer the chicken to a platter. Add lemon juice and maple syrup to the pan. Add butter, 1 piece at a time, stirring until it melts into the sauce. Stir in pepper and the remaining 1/8 teaspoon salt. Drizzle the sauce over the chicken.