Start by patting the chicken breasts dry with paper towels. This step is crucial as it helps achieve a nice golden-brown crust during cooking.
Pound the breasts to an even thickness to ensure they cook evenly. Season both sides generously with lemon pepper seasoning, garlic powder, and a pinch of kosher salt.
In a large skillet, heat olive oil over medium-high heat. Once hot, add the seasoned chicken breasts to the pan. Cook for about 5 to 6 minutes on one side until it develops a lovely golden color.
Reduce the heat to medium, flip the chicken breasts, and continue to cook for another 5 to 6 minutes. Use a meat thermometer to check that the internal temperature reaches 165°F.
Once cooked, remove the chicken from the skillet and set aside on a plate.
In the same skillet, add butter and the minced garlic. Sauté for about a minute until the garlic is fragrant.
Next, add the chicken broth, lemon juice, lemon zest, capers, and honey to the skillet. Stir everything together until well combined, then bring it to a gentle simmer.
Allow it to cook for about 3 to 5 minutes, or until the sauce reduces slightly.
While the sauce is simmering, combine the flour with a couple of tablespoons of the lemon sauce in a small cup. Mix until smooth, then pour this mixture back into the skillet.
Stir until the sauce is thickened and creamy. Return the cooked chicken breasts back to the skillet, coating them in the luscious sauce.
Let it simmer for an additional 2 to 3 minutes to allow the flavors to meld together. Garnish your Lemon Pepper Chicken with chopped fresh parsley and lemon slices for a beautiful presentation.
Serve warm, and enjoy the burst of flavors!
