Skillet Lemon Chicken with Rosemary
Brighten up your dinner table with this skillet lemon chicken with rosemary, a one-pan wonder that’s bursting with fresh flavors! Juicy, golden-seared chicken breasts are simmered in a fragrant sauce made with zesty lemon, aromatic rosemary, and garlic-infused chicken stock. A touch of butter adds richness, while optional thickening makes the sauce velvety and irresistibly spoonable. This easy-to-make dish, ready in just 40 minutes, is perfect for busy weeknights or an impressive dinner party centerpiece. Serve it over fluffy rice, creamy mashed potatoes, or alongside roasted vegetables for a comforting and complete meal that packs both simplicity and sophistication.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts (boneless, skinless)
- 2 sprigs Fresh rosemary
- 1 whole Lemon
- 3 cloves Garlic cloves
- 3 tablespoons Olive oil
- 1 cup Chicken stock
- 2 tablespoons Unsalted butter
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
- 1 teaspoon Flour (optional, for thickening)
Instructions
Season the chicken breasts on both sides with salt and pepper.
Zest the lemon and set the zest aside. Cut the lemon in half; juice one half and thinly slice the other half.
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat.
Sear the chicken breasts for 3-4 minutes on each side until golden brown. Remove the chicken and set aside on a plate.
Reduce the heat to medium and add the remaining tablespoon of olive oil to the skillet. Add the minced garlic cloves and cook for 1 minute until fragrant.
Pour in the chicken stock and lemon juice, scraping up any browned bits from the bottom of the skillet.
Add the sprigs of rosemary, lemon slices, and lemon zest to the skillet. Stir to combine.
Return the chicken breasts to the skillet. Cover and simmer for 10-15 minutes, or until the chicken is fully cooked through (165°F internal temperature).
If you prefer a thicker sauce, mix 1 teaspoon of flour with a small amount of water to make a slurry. Stir the slurry into the sauce in the skillet and cook for an additional 2 minutes to thicken.
Remove the rosemary sprigs and stir in the butter for a richer sauce.
Serve the chicken warm, spooning the lemon-rosemary sauce over the top. Pair with rice, mashed potatoes, or roasted vegetables for a complete meal.
Nutrition Facts
Calories |
1861 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.8 g | 122% | |
| Saturated Fat | 27.5 g | 138% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 675 mg | 225% | |
| Sodium | 3007 mg | 131% | |
| Total Carbohydrate | 11.9 g | 4% | |
| Dietary Fiber | 2.2 g | 8% | |
| Total Sugars | 2.5 g | ||
| Protein | 230.5 g | 461% | |
| Vitamin D | 2.3 mcg | 11% | |
| Calcium | 137 mg | 11% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 1914 mg | 41% | |
*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.
