Lemon Rosemary Dream Chicken

Preheat your oven to 425°F with a rack positioned in the center.

In a small saucepan, combine the butter, lemon juice, minced garlic, chicken broth, freshly chopped rosemary, parsley, red pepper flakes, and honey. Heat gently over low heat, stirring occasionally, until the butter has melted and the sauce is well combined. Set aside.

Season both sides of the chicken breasts with lemon pepper seasoning and a pinch of salt.

Place an oven-safe skillet over medium-high heat, and add the remaining tablespoon of butter. Once hot, sear the chicken breasts on each side for 2-3 minutes, ensuring not to overcrowd the pan. Sear in batches if needed.

Place the seared chicken breasts in a 9x13-inch baking dish coated with non-stick spray.

Pour the prepared sauce evenly over the chicken breasts, then bake for 13-17 minutes or until they reach an internal temperature of 165°F. Be sure to baste the chicken with the sauce twice during baking to maintain moisture.

Remove the chicken from the oven, and let it rest for 5 minutes.

Plate the chicken, spooning extra sauce over the top, and garnish with lemon slices.