1-Step One: Prepare the Chicken Start by preparing your chicken pieces properly. If you’re working with thick chicken breasts, you’ll want to fillet them into two thinner pieces. Place your hand on top of the breast and use a sharp knife to slice horizontally through the middle, creating two even cutlets. Alternatively, you can use thin-cut chicken breasts or chicken tenders, which cook even faster. Pat the chicken dry with paper towels before seasoning. This removes excess moisture and helps achieve a better sear. Dry chicken browns more effectively, creating that appetizing golden crust.

2-Step Two: Create the Seasoning Coating In a shallow bowl or on a plate, combine the flour and lemon pepper seasoning. Whisk them together with a fork to ensure even distribution. The flour serves dual purposes: it helps the seasoning stick to the meat, and it creates a slight barrier that promotes even browning. Dredge each chicken piece in the flour mixture, pressing gently to ensure an even coating on both sides. Shake off any excess flour before cooking. Too much flour can create a gummy texture, so aim for a light, even dusting.

3-Step Three: Sear the Chicken Heat the cooking oil in a large skillet over medium heat. You’ll know the pan is ready when a drop of water sizzles gently. Add the coated chicken pieces to the pan, being careful not to overcrowd. If your skillet is small, cook in two batches to ensure proper browning. Cook the chicken for approximately 5 minutes on each side until golden brown and cooked through. The internal temperature should reach 165°F when measured with a meat thermometer. Once done, remove the chicken from the skillet and place on a plate. Cover loosely with foil to keep warm while you make the sauce.

4-Step Four: Build the Pan Sauce Here’s where the magic happens. In the same skillet, add the butter and minced garlic. Sauté for about one minute until the garlic becomes fragrant but not browned. Garlic can burn quickly and become bitter, so watch it closely. Pour in the chicken broth and use a whisk or wooden spoon to scrape up all those flavorful browned bits from the bottom of the pan. This process, called deglazing, incorporates incredible flavor into your sauce. Add the lemon juice and let the mixture simmer for 3 to 5 minutes until it reduces slightly and thickens. Taste the sauce and adjust the seasoning as needed. Depending on your lemon pepper blend, you might want to add a pinch of salt. Remember, you can always add more, but you can’t take it back out.

5-Step Five: Finish and Serve Return the chicken to the skillet, spooning the sauce over the meat to coat evenly. Let everything heat through for about a minute. The chicken will absorb some of that wonderful sauce flavor as it warms back up. Transfer to serving plates and season with freshly cracked black pepper. Garnish with chopped parsley if desired for a touch of color and fresh flavor. Serve immediately while hot.