My coworker shared this secret during a rainy spring afternoon.

For picky eaters: If the lemon slices look too bold for little ones, cook them in the pan as directed for flavor, then set the slices aside and just spoon the sauce and chicken onto their plates. You can also reduce the added lemon juice to 1 tablespoon for a milder tang. For extra richness: Stir in an additional tablespoon of butter at the end for an even silkier sauce, or add a splash of chicken broth (about 2 tablespoons) with the lemon juice if you want a bit more sauce without changing the ingredient list. For darker sear: Use a cast iron skillet and make sure the pan is fully hot before adding the chicken, being careful not to overcrowd the pan—work in two batches if needed. For make-ahead prep: Cut and salt the chicken up to 24 hours in advance and refrigerate it tightly covered; this helps it stay flavorful and juicy. Food safety tips: Always wash your hands, cutting board, and knife thoroughly after handling raw chicken. Cook chicken to an internal temperature of at least 165°F (74°C), checking the thickest pieces with an instant-read thermometer. Do not reuse any marinade or juices from raw chicken in the finished dish. Refrigerate leftovers within 2 hours of cooking in a shallow container and use within 3 to 4 days, reheating gently over low heat so the chicken stays tender.