1-First Step: Prep and mise en place

Pat the 2 boneless skinless chicken breasts dry with paper towels. If they are thick, fillet them or pound to about 1/2-inch thickness between plastic wrap for even cooking. This helps the chicken cook through in the same time and prevents dry spots.

In a shallow bowl, mix 2 tablespoons all-purpose flour with 1 tablespoon lemon pepper seasoning. Mince the garlic, measure the broth and lemon juice, and chop the parsley if using. Have a clean plate ready to rest the cooked chicken.

2-Second Step: Dredge the chicken

Coat each chicken piece evenly in the flour and lemon pepper mix, shaking off excess. The flour helps create a light crust and gives the pan sauce something to cling to later.

3-Third Step: Sear the chicken

Heat 1 tablespoon cooking oil in a large skillet over medium heat. When the oil shimmers, add the chicken pieces. Cook without moving for about 5 minutes to get a golden crust. Flip and cook another 5 minutes, or until internal temperature reaches 165°F.

Timing note: Thin-cut breasts usually sear in roughly 4 to 6 minutes per side. Avoid crowding the pan cook in batches if needed so the pan stays hot and the crust forms properly.

4-Fourth Step: Rest and keep warm

Transfer the cooked chicken to a plate and tent loosely with foil to keep warm while you make the sauce. Resting locks in juices and lets the meat relax for better texture.

5-Fifth Step: Build the pan sauce

Lower the heat to medium-low. Add 1 tablespoon butter to the skillet and let it melt. Stir in 1 clove garlic, minced, and sauté for about 1 minute until fragrant but not browned. Pour in 1/2 cup chicken broth and use a whisk or wooden spoon to scrape up browned bits from the bottom of the pan.

Stir in 1 teaspoon lemon juice and simmer for 3 to 5 minutes until the sauce reduces slightly and becomes glossy. Taste and add a pinch of salt only if needed remember the lemon pepper seasoning may already contain salt.

6-Sixth Step: Finish the dish

Return the chicken breasts to the skillet and spoon the sauce over them, letting them heat through for 1 to 2 minutes. This step melds flavors and warms the interior without overcooking.

Finish with 1/8 teaspoon freshly cracked black pepper and 1 tablespoon chopped fresh parsley, if desired. Serve immediately so the crust stays crisp and the sauce remains silky.