Creamy Lemon Garlic Chicken

Combine flour, salt, black pepper, garlic powder, and onion powder on a large plate. Dredge the chicken breasts in the seasoned flour, coating all sides, and shake off any excess.
¼ cup all-purpose flour, ¾ tsp salt, Freshly cracked black pepper, 1 tsp garlic powder, 1 tsp onion powder, 2 chicken breasts
Heat olive oil in a large skillet over medium high heat and pan fry the chicken for 2-3 minutes per side until golden. The chicken should be about 80% cooked through. Remove from the pan and set aside.
2 Tbsp olive oil
Add butter and garlic to the same pan and saute for 1 minute until fragrant. Pour in the chicken broth, heavy cream, parmesan cheese, chili crisp, lemon juice, and lemon zest. Bring to a simmer.
2 Tbsp unsalted butter, 5 cloves garlic, ¾ cup low-sodium chicken broth, 1 cup heavy cream, ¾ cup freshly grated parmesan cheese, 1 Tbsp chili crisp, 1 lemon, Zest of 1 lemon
Return the chicken to the pan and simmer for 3-5 minutes until cooked through and the sauce has thickened slightly.
Garnish with chopped cilantro and serve over cooked rice or pasta.
Chopped cilantro, Cooked rice or pasta