Rosemary Chicken
Experience the perfect balance of savory and citrusy flavors with this simple yet elegant Rosemary Chicken recipe. Tender, juicy chicken breasts are infused with the earthy aroma of fresh rosemary, the zing of fresh lemon juice, and a touch of garlic for a flavor-packed dish that's sure to impress. Cooked to golden perfection in a skillet and finished with a buttery, herbaceous pan sauce, this recipe is not only quick and easy—ready in just 40 minutes—but also versatile enough for both weeknight dinners and special occasions. Serve it with roasted vegetables, a crisp green salad, or lemon wedges for that final burst of brightness. Whether you're a seasoned cook or a beginner, this Rosemary Chicken is a delicious way to bring gourmet flavors to your table. Perfect as a healthy, protein-packed entrée, it's a go-to for anyone craving a fresh twist on chicken dinner ideas.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts (boneless, skinless)
- 2 tablespoons Fresh rosemary (chopped)
- 3 cloves Garlic cloves (minced)
- 3 tablespoons Olive oil
- 2 tablespoons Fresh lemon juice
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper (freshly ground)
- 0.5 cup Chicken broth (low-sodium)
- 2 tablespoons Butter (unsalted)
- 4 wedges Optional: Lemon wedges for serving
Instructions
Place the chicken breasts on a clean cutting board. If the breasts are particularly thick, pound them gently with a meat mallet to an even thickness (about 1 inch) for even cooking.
In a small bowl, mix together the chopped rosemary, minced garlic, 2 tablespoons of olive oil, and 1 tablespoon of fresh lemon juice. Rub this mixture evenly over both sides of the chicken breasts. Season the chicken with salt and black pepper.
Heat the remaining 1 tablespoon of olive oil in a large skillet over medium-high heat.
Once the oil is hot, add the chicken breasts to the skillet. Cook for 4-5 minutes on each side, or until the chicken is golden brown and cooked through (internal temperature of 165°F or 74°C). Remove the chicken from the skillet and set aside on a plate.
In the same skillet, lower the heat to medium. Add the butter and let it melt, scraping up any browned bits from the bottom of the pan with a wooden spoon.
Stir in the chicken broth and the remaining 1 tablespoon of lemon juice. Let the mixture simmer for 2-3 minutes, until slightly reduced.
Return the chicken breasts to the skillet. Spoon the sauce over the chicken, allowing them to reheat gently for 2-3 minutes.
Garnish with additional fresh rosemary, if desired, and serve with lemon wedges on the side.
Nutrition Facts
Calories |
1772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.7 g | 116% | |
| Saturated Fat | 28.1 g | 140% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 654 mg | 218% | |
| Sodium | 2955 mg | 128% | |
| Total Carbohydrate | 9.4 g | 3% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 1.9 g | ||
| Protein | 218.1 g | 436% | |
| Vitamin D | 2.6 mcg | 13% | |
| Calcium | 126 mg | 10% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 1962 mg | 42% | |
*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.
