Lemon Pepper Chicken

1/2 c. flour
1 tbsp. lemon pepper seasoning
1 tsp. kosher salt
2 lemons, divided
1 lb. boneless skinless chicken breasts
2 tbsp. olive oil
1/2 c. low-sodium chicken broth
2 tbsp. butter
2 cloves garlic
Chopped parsley, for garnish

Preheat oven to 400.

In a medium bowl, combine flour, lemon pepper seasoning, salt, and zest of one lemon. Toss halved chicken breasts in the flour mixture until fully coated. Slice 1 lemon into thin rounds.

In a large skillet over medium high heat, heat olive oil. Add the chicken in a single layer and cook until golden on the bottom, about 5 minutes. Flip chicken breasts.

To the same skillet, add the chicken broth, butter, garlic and lemon slices and transfer skillet to the oven. Bake until the chicken is cooked through and the sauce has reduced slightly, 10 to 15 minutes.

Spoon sauce on top of chicken. Garnish with parsley.