If you’re looking to add a cheerful burst of flavor to any dish, then lemon juice is the way to go. It’s light and refreshing, so you aren’t getting bogged down by ingredients that’ll put you to sleep by 7 p.m. Plus, the addition of honey adds a touch of sweetness without unhealthy sugars.
- Yield: Serves 4
- Prep Time: 5 minutes
- Cook Time: 20-30 minutes
- 1⁄3 cup low-sodium chicken broth
- ¼ cup fresh lemon juice
- 1 tablespoon honey
- 2 teaspoons minced garlic
- 1 teaspoon dried rosemary
- 1 teaspoon dried basil
- 1 teaspoon lemon pepper seasoning
- Salt and pepper, to taste
- 3 tablespoons unsalted butter
- 4 boneless, skinless chicken breasts
- Lemon slices, for serving (optional)
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
- In a small bowl, whisk together the broth, lemon juice, honey, garlic, rosemary, basil, lemon pepper seasoning, salt, and pepper.
- In a large skillet, melt the butter over medium-high heat. Add the chicken and cook for 2 to 3 minutes on each side just until browned but not cooked through. Transfer the chicken to the baking sheet.
- Pour the prepared sauce over the chicken. Bake for 20 to 30 minutes until the chicken is cooked through. Every 5 to 10 minutes, spoon the sauce from the pan over the chicken.
- Garnish with lemon slices, if desired, and serve.