1-First Step: Prep the chicken and coating
Fillet the chicken breasts into thinner pieces or use thin-cut chicken breasts. If your breasts are thick, gently pound them to about 1/2-inch thickness for even cooking. Pat the pieces dry with paper towels so the coating sticks and the chicken browns nicely.
In a shallow bowl, mix 2 tablespoons all-purpose flour with 1 tablespoon lemon pepper seasoning. This simple coating gives a light crust and concentrated lemon-pepper flavor without heavy breading.

2-Second Step: Coat the chicken
Coat each chicken piece evenly in the flour and lemon pepper mixture. Shake off any excess and set the pieces on a plate while you heat the skillet. If you like a crunchier exterior, let the coated pieces rest for 5 minutes to help the flour adhere.

3-Third Step: Sear the chicken
Heat 1 tablespoon cooking oil in a large skillet over medium heat. When the oil is hot and shimmering, add the chicken pieces. Cook about 5 minutes per side until the chicken is golden brown and registers 165°F in the thickest part. Remove the cooked chicken and keep warm on a plate while you make the pan sauce.

4-Fourth Step: Make the pan sauce
Lower the heat to medium-low. Add 1 tablespoon butter and 1 clove garlic, minced, to the skillet. Sauté for about one minute until fragrant but not brown. Pour in 1/2 cup chicken broth and use a whisk or spatula to scrape up the browned bits from the bottom of the pan. Add 1 teaspoon lemon juice and simmer for 3 to 5 minutes until the sauce reduces slightly. Taste and add salt if the lemon pepper seasoning you used is salt-free.

5-Fifth Step: Finish and serve
Return the chicken to the skillet and spoon the sauce over the pieces. Heat through for 1 to 2 minutes so the chicken soaks up the sauce. Season with 1/8 teaspoon freshly cracked black pepper and sprinkle 1 tablespoon chopped fresh parsley if using. Serve hot with your favorite sides.