A delightful and easy-to-make chicken dish bursting with fresh lemon and herb flavors, perfect for a quick and satisfying meal.
Combine the lemon pepper and flour on a large plate.
Mix the ingredients thoroughly to ensure an even coating for the chicken.
Pat the chicken breasts dry and coat them in the flour mixture.
Press the chicken gently into the mixture to ensure it adheres well.
Heat the butter in a large skillet over medium heat and brown the chicken on both sides, about 3 minutes per side.
Avoid overcrowding the skillet to ensure even browning.
Zest and juice the lemon, then mix the zest and juice with the chicken broth and chopped parsley.
Use a fine zester to get only the yellow part of the lemon peel for the zest.
Pour the sauce mixture over the chicken in the skillet, cover, and cook for 15 minutes.
Ensure the skillet is covered tightly to retain the moisture.
Uncover the skillet and cook for an additional 5 minutes or until the chicken is fully cooked and the sauce has slightly thickened.
Check the internal temperature of the chicken to ensure it reaches 165°F (74°C).
Serve the chicken hot, garnished with additional parsley if desired.
Pair with your favorite side dish for a complete meal.
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