Lemon-Pepper Baked Chicken
This Lemon-Pepper Baked Chicken recipe is a zesty and flavorful dish that's easy to prepare and perfect for weeknight dinners.
Equipment
- oven
- skillet
- mixing bowl
Ingredients
- ½ cup 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
- ½ cup Chicken broth Swanson Chicken Broth
- 2 Tbsp. butter
- 2 cloves garlic, minced
- Freshly chopped parsley, for garnish
Instructions
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.
Nutrition
Serving: 1plateCalories: 320kcalCarbohydrates: 10gProtein: 30gFat: 18gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 90mgSodium: 800mgPotassium: 550mgSugar: 1gVitamin A: 5IUVitamin C: 20mgCalcium: 2mgIron: 4mg
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