Chicken Rosemary
Infused with the earthy, aromatic essence of fresh rosemary and zesty lemon, Chicken Rosemary is a simple yet elegant dish perfect for weeknight dinners or special occasions. Succulent boneless chicken breasts are seared to golden perfection, then simmered in a luscious, buttery garlic and lemon sauce that’s thickened to just the right consistency. Fresh rosemary sprigs and a splash of chicken broth lend depth and balance to every bite, while a hint of black pepper and garlic creates a fragrant symphony of flavors. Ready in just 40 minutes, this one-skillet recipe is as easy as it is flavorful. Serve it over creamy mashed potatoes or alongside steamed vegetables for a comforting, restaurant-quality meal that’s sure to impress. If you’re searching for a quick, flavorful chicken dinner with a touch of sophistication, Chicken Rosemary is your answer.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 sprigs fresh rosemary
- 4 cloves garlic cloves
- 1 large lemon
- 3 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 cup chicken broth
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon all-purpose flour
Instructions
Pat the chicken breasts dry with paper towels. Season them with salt and black pepper on both sides.
Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
Add the chicken breasts to the skillet and sear for 3-4 minutes on each side, until golden brown. Remove chicken from the skillet and set aside.
Peel and mince the garlic cloves. Set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter to the skillet.
Once the butter has melted, add the minced garlic and sauté for 1 minute until fragrant.
Add the fresh rosemary sprigs to the skillet and cook for another 30 seconds to release their aroma.
Juice the lemon and set aside the juice. Pour the chicken broth into the skillet and stir, scraping up any browned bits from the bottom of the pan.
Add the lemon juice and sprinkle in the all-purpose flour. Whisk continuously to ensure the sauce is smooth and thickened.
Return the chicken breasts to the skillet, spooning some of the sauce over the top.
Cover the skillet and let the chicken simmer in the sauce for 15 minutes, or until it reaches an internal temperature of 165°F (74°C).
Remove the rosemary sprigs and discard them. Taste the sauce and adjust seasoning, if necessary.
Serve the Chicken Rosemary warm, drizzled with the pan sauce on top. Pair with mashed potatoes, steamed vegetables, or a side of your choice.
Nutrition Facts
Calories |
1818 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.4 g | 117% | |
| Saturated Fat | 27.5 g | 138% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 3438 mg | 150% | |
| Total Carbohydrate | 18.3 g | 7% | |
| Dietary Fiber | 3.1 g | 11% | |
| Total Sugars | 2.3 g | ||
| Protein | 221.7 g | 443% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 149 mg | 11% | |
| Iron | 8.6 mg | 48% | |
| Potassium | 2165 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
