Chicken with Roasted Lemon and Rosemary Sauce
Elevate your weeknight dinners with this irresistible Chicken with Roasted Lemon and Rosemary Sauce! Tender, golden seared chicken breasts are bathed in a luscious sauce infused with the bright tang of roasted lemon, fragrant fresh rosemary, and a hint of garlic. This one-pan dish combines easy preparation with gourmet flavor, featuring a velvety butter-enriched base thickened with a light roux. Garnished with caramelized lemon slices and fresh rosemary leaves, this oven-baked recipe is a beautiful blend of savory, citrusy, and herbal notes. Perfect for pairing with roasted potatoes or steamed vegetables, this elegant yet approachable meal is sure to become a family favorite. Ready in just 50 minutes, it’s an ideal dish for busy weeknights or entertaining guests.
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Recipe Information
Ingredients
- 4 pieces boneless, skinless chicken breasts
- 2 lemons
- 2 sprigs fresh rosemary
- 3 tablespoons olive oil
- 3 garlic cloves
- 1 cup chicken broth
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon all-purpose flour
Instructions
Preheat your oven to 400°F (200°C).
Slice 1 lemon into thin rounds and place them on a baking sheet lined with parchment paper. Drizzle with 1 tablespoon of olive oil. Roast in the oven for 15 minutes, or until the lemon slices are lightly caramelized. Set aside.
Season the chicken breasts on both sides with salt and pepper.
In a large oven-safe skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken breasts and sear for 3-4 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.
Finely mince the garlic. In the same skillet, reduce the heat to medium and add the garlic. Cook for 1 minute, stirring frequently.
Sprinkle the flour over the garlic and cook for an additional minute to create a light roux.
Gradually whisk in the chicken broth, ensuring there are no lumps. Cook for 2-3 minutes, allowing the sauce to thicken slightly.
Reduce the heat to low and stir in the butter, juice of the remaining lemon, and the leaves from 1 sprig of rosemary. Mix well to combine.
Return the chicken breasts to the skillet, spooning some of the sauce over them, and transfer the skillet to the oven.
Bake for 15 minutes, or until the chicken is fully cooked and has reached an internal temperature of 165°F (74°C).
Remove the skillet from the oven, and garnish the chicken with the roasted lemon slices and the leaves from the second sprig of rosemary.
Serve hot with your choice of side dishes, such as roasted potatoes or steamed vegetables, and enjoy!
Nutrition Facts
Calories |
1827 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.5 g | 117% | |
| Saturated Fat | 27.5 g | 138% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 3439 mg | 150% | |
| Total Carbohydrate | 21.6 g | 8% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 3.5 g | ||
| Protein | 222.0 g | 444% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 156 mg | 12% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2217 mg | 47% | |
*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.
