Lemon Pepper Chicken

2 chicken breasts cut in half lengthwise
1 tablespoon lemon pepper seasoning
1 teaspoon onion powder
½ teaspoon smoked paprika
2 tablespoons olive oil
1 tablespoon butter
4 garlic cloves minced
1 lemon juiced
¼ cup chicken stock
1 tablespoon fresh parsley chopped

Season both sides of the chicken with the lemon pepper seasoning, onion powder, and smoked paprika.

Heat the olive oil in a large skillet over medium heat.
Add in the chicken and cook for about 3-4 minutes per side until the chicken is golden brown.
Transfer the chicken to a plate and set aside.

Add the butter and garlic to the pan and cook for one minute. Deglaze the pan with the lemon juice and chicken stock.

Add the chicken to the pan and cook for 2-3 minutes until the chicken reaches an internal temperature of 165°F.

Serve your chicken with fresh parsley and some lemon wedges.


Notes
Chicken breast: Boneless skinless thighs make an excellent alternative.

Olive oil: Avocado oil or grape seed oil are both good choices.

Chicken stock: You can use chicken broth or bullion if you cannot find stock. You can also use reduced-sodium broth or no salt broth to better control the salt level in the dish.