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This is one of the most easy and fail-proof chicken dishes I’ve made. It’s a great addition to pasta and great for company. Another rendition of this dish is to add capers and white wine.
Season the chicken with salt, pepper and lemon pepper seasoning (on both sides). Then, lightly coat the chicken in seasoned flour to give it a light crisp coating.
Sear the chicken on medium heat with a little olive oil to brown the chicken on both sides.
Transfer browned chicken to a 9×13 casserole dish lined with parchment paper. Top the lemons with the zest from two lemons (evenly distributed on each chicken breast), followed by little pats of butter dropped along the chicken dish.
Finally, cut thin slices of the two zested lemons, and place them over the chicken. Drizzle the whole thing with two tablespoons of honey.
Viola! Amazing, juicy, lemony, buttery chicken that is both sweet and sour 🙂
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