Cooking times will vary depending on the size and thickness of the chicken breasts. Some chicken breasts are huge, over 1 pound each so you might want to cut the chicken lengthwise for quicker cooking. This recipe was cooked with chicken breasts that were cut thinner lengthwise. If you want more lemon pepper flavor, add 1 teaspoon of lemon pepper seasoning to the sauce. Enjoy!
black pepper, to taste (preferably fresh cracked pepper)
optional garnish, 3 tablespoons minced parsley
optional: serve with cooked pasta, noodles, rice, steamed veggies or side of bread.
Preheat oven to 400° F.
Pat dry the chicken breasts and cut them lengthwise if the chicken is too thick. Season all sides of chicken with lemon pepper seasoning. (optional) Season with sprinkle of paprika and ground cumin.
Heat a large oven-proof skillet over medium-high heat. Add the 1 Tablespoon of butter to skillet and melt. Add the chicken and sear both sides until lightly browned, about 2-3 minutes on each side.
After chicken is browned, remove it from the skillet. Reduce the heat to medium heat, and melt the 2 tablespoons of butter and stir in garlic. Cook garlic until fragrant. Add heavy whipping cream, chicken broth, Worcestershire, lemon zest, lemon juice, and mustard. Season with additional salt and pepper to taste. Whisk the sauce until completely combined. Return the chicken breasts to the skillet.
Place the skillet in the oven and bake the chicken for about 20-30 minutes, or until the chicken is cooked through.
After the chicken is cooked through, garnish with optional parsley. Serve the chicken with the lemon sauce over rice, pasta or noodles.