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Lemon Rosemary Chicken: The Ultimate Flavorful Recipe

  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Description

Tender chicken breasts marinated in lemon and rosemary, pan-seared to golden perfection, drizzled with rosemary lemon butter sauce.

Ingredients

Scale
  • 4 boneless, skinless chicken breasts (about 6–8 ounces each)
  • 2 tablespoons olive oil
  • 1 large lemon, zested and juiced
  • 2 tablespoons fresh rosemary, finely chopped
  • 2 cloves garlic, minced
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon red pepper flakes (optional, for a little heat)
  • 1 tablespoon olive oil
  • 1 shallot, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup dry white wine (such as Sauvignon Blanc or Pinot Grigio)
  • 1 cup chicken broth
  • 2 tablespoons lemon juice
  • 1 tablespoon fresh rosemary, finely chopped
  • 2 tablespoons butter, cold and cubed
  • 1 tablespoon all-purpose flour (optional, for thickening)
  • Salt and pepper to taste
  • Fresh rosemary sprigs
  • Lemon slices

Instructions

  1. Prepare the Chicken: Pat the chicken breasts dry with paper towels.
  2. In a medium bowl, whisk together 2 tablespoons of olive oil, lemon zest, lemon juice, 2 tablespoons of chopped rosemary, minced garlic, salt, pepper, and red pepper flakes (if using).
  3. Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is well coated.
  4. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours.
  5. Cook the Chicken: Remove the chicken from the refrigerator about 15-20 minutes before cooking.
  6. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat.
  7. Carefully place the chicken breasts in the hot skillet, making sure not to overcrowd the pan. If necessary, cook the chicken in batches.
  8. Cook the chicken for about 5-7 minutes per side, or until it’s golden brown and cooked through. The internal temperature should reach 165°F (74°C). Use a meat thermometer to ensure accuracy.
  9. Once the chicken is cooked, remove it from the skillet and set it aside on a plate. Cover it loosely with foil to keep it warm while you prepare the sauce.
  10. Make the Rosemary Lemon Sauce: In the same skillet you used to cook the chicken, heat 1 tablespoon of olive oil over medium heat.
  11. Add the finely chopped shallot and cook for about 2-3 minutes, or until softened and translucent.
  12. Add the minced garlic and cook for another minute, until fragrant.
  13. Pour in the dry white wine and bring it to a simmer. Let it simmer for about 2-3 minutes, allowing the alcohol to evaporate slightly.
  14. Pour in the chicken broth and bring the mixture to a simmer again.
  15. If you want a thicker sauce, whisk the 1 tablespoon of all-purpose flour with 2 tablespoons of cold water in a small bowl to create a slurry. Gradually whisk the slurry into the simmering sauce. Simmer for a minute or two, until the sauce thickens slightly. If you prefer a thinner sauce, you can skip this step.
  16. Stir in the 2 tablespoons of lemon juice and 1 tablespoon of chopped rosemary.
  17. Reduce the heat to low and whisk in the cold, cubed butter, one piece at a time, until it’s melted and the sauce is smooth and glossy.
  18. Taste the sauce and season with salt and pepper to taste.
  19. Serve: Place the cooked chicken breasts on a serving platter or individual plates.
  20. Spoon the rosemary lemon sauce generously over the chicken.
  21. Garnish with fresh rosemary sprigs and lemon slices, if desired.
  22. Serve immediately and enjoy!

Notes

  • Don’t overcook the chicken! Use a meat thermometer to ensure it reaches an internal temperature of 165°F (74°C).
  • Use fresh rosemary for the best flavor.
  • Adjust the lemon juice to your liking.
  • You can marinate the chicken up to 4 hours in advance. You can also make the sauce ahead of time and reheat it gently before serving. Just be sure to add the butter at the very end, right before serving, to maintain its glossy texture.
  • This dish pairs well with a variety of vegetables, such as asparagus, green beans, broccoli, or Brussels sprouts. Roast them alongside the chicken for a complete and easy meal.
  • A crisp white wine like Sauvignon Blanc or Pinot Grigio pairs perfectly with the lemon and rosemary flavors of this dish.
  • If you like a little heat, add a pinch of red pepper flakes to the marinade or the sauce.
  • To make this recipe dairy-free, simply omit the butter from the sauce. The sauce will still be delicious, just not as rich. You can add a tablespoon of olive oil at the end for a similar effect.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes

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Find it online: https://recipesstrawberry.com/lemon-rosemary-chicken/