Ingredients
Equipment
Method
- Place chicken breasts between two sheets of plastic wrap and flatten to approximately 3/8-inch thickness using a meat mallet or heavy pan.
- Add chicken and chicken broth to a skillet. Bring to a boil over medium heat.
- Reduce heat to a simmer, cover with lid, and cook for about 5 minutes.
- Flip chicken pieces over and sprinkle each with lemon pepper seasoning, dried thyme, and garlic powder.
- Continue cooking for another 3-5 minutes, or until juices run clear and internal temperature reaches 165°F.
- Spoon the reduced cooking liquid over chicken when serving.
Nutrition
Notes
For the best results, choose chicken breasts that are similar in size for even cooking. If you don't have lemon pepper seasoning, you can substitute a mixture of fresh lemon zest and black pepper. Fresh thyme can replace dried - use about three times the amount as it's less concentrated.
This versatile dish pairs beautifully with garlic mashed potatoes, rice pilaf, or roasted vegetables. For a Mediterranean twist, try adding capers or a splash of white wine to the broth.
Leftovers can be refrigerated for up to 3 days and make excellent additions to salads or sandwiches.