1-First step: prep the chicken. Start by filleting the chicken breasts into thinner pieces. If you already bought thin-cut chicken breasts, even better. You want pieces that cook evenly and quickly, which keeps the chicken tender instead of dry. If the breasts are thick, slice them in half horizontally to make cutlets. Pat the chicken dry with paper towels so the coating sticks better and the outside browns nicely. If you are cooking for a family, this is a good place to portion the chicken into smaller cutlets. That makes serving easier and helps the chicken cook at the same speed.

2-Second step: mix the coating. In a shallow bowl, stir together the flour and lemon pepper seasoning. This simple mixture gives the chicken a light coating that helps form a golden crust in the skillet. Dredge each piece of chicken in the mixture and shake off any extra flour. You want a thin coating, not a heavy one. A light coating works better than a thick one. It helps the chicken brown without getting gummy. If you are trying to keep the meal a little lighter, you can use just enough coating to cover the chicken evenly. If you prefer a stronger crust, press the flour mixture gently onto the chicken before cooking.

3-Third step: brown the chicken. Heat the cooking oil in a skillet over medium heat. When the oil is hot, add the coated chicken pieces. Cook for about 5 minutes per side, or until the chicken is golden brown and cooked through. Thin pieces cook fast, so keep an eye on them. If your chicken is especially thin, it may need a little less time. Try not to move the chicken around too much while it cooks. Let it sit so the crust can form. Once the first side is nicely browned, flip it and finish the second side. If the pan seems dry, add a tiny bit more oil.

4-Fourth step: make the pan sauce. Remove the cooked chicken from the skillet and keep it warm on a plate. Lower the heat a little, then add the butter and minced garlic to the pan. Sauté the garlic for about one minute, just until it smells fragrant. Do not let it burn. Next, pour in the chicken broth and whisk or scrape the bottom of the skillet to lift up the browned bits. Those bits add a lot of flavor to the sauce. Add the lemon juice, then let the sauce simmer for 3 to 5 minutes until it reduces slightly. At this point, taste the sauce and add a little salt if needed, depending on how salty your lemon pepper seasoning is.

5-Final step: finish and serve. Return the chicken to the skillet and spoon the sauce over the top. Let everything heat through for a minute or two so the chicken picks up more flavor. Finish with freshly cracked black pepper and chopped parsley if you want a fresh look and a little color. Serve the chicken hot with your favorite sides. It goes especially well with broccolini, green beans, potatoes, or rice pilaf. If you want more ideas for simple chicken dinners, check out this chicken breast recipe collection for more easy weeknight inspiration.