Lemon Pepper Chicken

Servings: 4

Prep Time: 5 minutes
Cooking Time: 15 minutes

Equipment:
Oven
Skillet
Ton
Thermometer
Knife
Cutting board
Measuring spoons

Ingredients:
6 ounces boneless, skinless chicken breasts
½ teaspoon salt, plus ⅛ teaspoon, divided
1 tablespoon olive oil  
1 medium lemon, thinly sliced
2 tablespoons lemon juice
1 tablespoon maple syrup
2 tablespoons unsalted butter, cut into pieces
1 teaspoon ground black pepper

Instructions:

1. Preheat oven to 425°F (218°C).
2. Sprinkle chicken evenly with ½ teaspoon salt. Heat oil in a large skillet over medium-high heat. Add the chicken; cook, undisturbed, until the underside is golden brown, about 4 minutes. Flip the chicken; arrange lemon slices around the chicken in the pan.
3. Transfer the skillet to the oven; bake until an instant-read thermometer inserted into the thickest portion of meat registers 165°F (74°C), about 10 minutes.
4. Transfer the chicken to a platter. Add lemon juice and maple syrup to the pan. Add butter, 1 piece at a time, stirring until it melts into the sauce. Stir in pepper and the remaining ⅛ teaspoon salt. Drizzle the sauce over the chicken.