Chicken with Rosemary and Lemon
A simple, flavorful chicken dish infused with the aromatic combination of rosemary and lemon. Perfect for both weeknight dinners and special occasions.
Nutrition
Calories: 330cal
Carbohydrate: 2g
Protein: 40g
Fat: 17g
Cholesterol: 100mg
Sodium: 350mg
Difficulty Level: easy
15 min Prep
40 min Cook
55 min Total
4 Servings
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 lemons, juiced and zested
- 2 tablespoons fresh rosemary, chopped
- 3 cloves garlic, minced
- Salt and pepper to taste
- 1/2 cup chicken broth
- 1 tablespoon butter
Instructions
- Preheat your oven to 375°F (190°C). Preparing a properly heated oven will ensure even cooking.
- Rinse the chicken breasts under cold water and pat them dry with paper towels. Drying the chicken helps the seasoning stick better and prevents steaming.
- Season both sides of the chicken breasts generously with salt and pepper. This is a key step for building flavor.
- In a large ovenproof skillet, heat the olive oil over medium-high heat. Once the oil is shimmering, add the chicken breasts.
- Sear the chicken for about 3-4 minutes on each side until golden brown. Searing helps lock in the juices.
- Remove the skillet from the heat. Squeeze the juice of two lemons over the chicken, add the lemon zest, minced garlic, and chopped rosemary.
- Pour the chicken broth into the skillet and top each chicken breast with a pat of butter. The butter will add richness to the sauce.
- Transfer the skillet to the preheated oven. Bake for 25-30 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
- Carefully remove the skillet from the oven (use oven mitts; it’s hot!). Let the chicken rest for 5 minutes before serving. This will help the juices redistribute.
- Serve the chicken with the pan juices spooned over top, alongside your favorite side dish like mashed potatoes or a green salad.
