Juicy, evenly pounded chicken breasts get rubbed with a bright mix of lemon zest, coarsely cracked black pepper, and garlic powder, then seared until deeply golden on a hot skillet. While the chicken rests, sliced garlic sizzles in the same pan before chicken broth and fresh lemon juice deglaze all those browned bits into a glossy, tangy pan sauce. Fresh thyme sprigs simmer right in, infusing the sauce with a savory herbal note before the chicken goes back in to soak it all up. A scatter of chopped parsley and extra lemon slices finish the plate with color and a fresh citrus lift. It's a fast, weeknight-friendly dinner with real steakhouse flavor, and it's a dependable pick for a gluten free table.
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Place the chicken breasts between two sheets of plastic wrap and pound with a meat mallet or rolling pin to an even 3/4-inch thickness. Pat dry with paper towels.
In a small bowl, combine the lemon zest, coarsely ground black pepper, kosher salt, and garlic powder. Rub the mixture evenly over both sides of each chicken breast.
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