Creamy Lemon Garlic Chicken

Season the thin cut chicken breasts on both sides with lemon pepper seasoning, garlic powder, onion powder, and smoked paprika.

Heat 1 tablespoon of butter and 1 tablespoon of oil in a large skillet over medium heat.

Add the chicken to the skillet and cook for 3-4 minutes per side, until golden brown.

Remove the chicken from the skillet and set aside. It does not need to be fully cooked at this stage.

In the same skillet, add 4 tablespoons of butter and melt. Add the minced garlic and cook until fragrant.

Whisk in the flour to create a roux, then add the additional 1/4 teaspoon of each seasoning (lemon pepper, garlic powder, onion powder, smoked paprika).

Slowly whisk in the chicken broth, followed by the heavy cream, until smooth.

Bring the sauce to a simmer over low heat, stirring occasionally, until it begins to thicken.

Stir in the freshly grated Parmesan cheese and the juice of one lemon until the cheese is melted and combined.

Return the seared chicken breasts to the skillet, nestling them into the sauce.

Top each piece of chicken with a lemon slice.

Cover the skillet and let it simmer on low for about 10 minutes, or until the chicken is cooked through.

Garnish with fresh parsley before serving.