Citrus Garlic Chicken: Irresistible Lemon Chicken

Pound the chicken breasts to an even thickness of about 1/2-inch using a meat mallet or heavy skillet. Pat dry with paper towels, then season with salt and pepper on both sides.

In a bowl, combine lemon zest and juice, minced garlic, olive oil, thyme, rosemary, Dijon mustard, honey, and red pepper flakes. Whisk until emulsified.

Place the chicken in a shallow dish and pour 3/4 of the marinade over it, reserving the rest for the sauce. Refrigerate for 30 minutes.

Heat a large skillet over medium-high heat. Remove chicken from marinade and cook for 5-7 minutes on each side until golden brown and internal temperature reaches 165°F.

In the same skillet, add remaining garlic and sauté for 30 seconds. Pour in reserved marinade and chicken broth, scraping up browned bits. Simmer for 2-3 minutes until slightly reduced.

Reduce heat to low and add butter, swirling until melted. Return chicken to the pan with lemon slices and simmer for 2 minutes. Garnish with fresh parsley before serving.