Lemon Rosemary Chicken (Print Version)
# Ingredients:
→ Chicken & Seasonings
01 -
4 thin-sliced boneless, skinless chicken breasts
02 -
1 teaspoon kosher salt
03 -
10-12 cranks fresh-ground black pepper
→ Sauce Ingredients
04 -
1 tablespoon olive oil, plus extra if needed
05 -
4 cloves garlic, minced
06 -
3 tablespoons fresh rosemary, chopped
07 -
¾ cup low-sodium chicken broth
08 -
½ cup dry white wine (or extra broth)
09 -
2 tablespoons lemon juice (from 1 lemon)
10 -
2 tablespoons butter
→ Optional Garnishes
11 -
Extra fresh rosemary
12 -
Fresh Italian parsley
13 -
Lemon wedges
# Instructions:
01 -
Heat olive oil in a large skillet over medium-high heat. Season chicken with salt and pepper, then cook 2-3 minutes per side until golden and cooked through. Remove to a plate.
02 -
Add a touch more oil to the same pan if needed. Sauté garlic and rosemary for 30-60 seconds until fragrant.
03 -
Pour in broth and wine (if using). Scrape up any browned bits and simmer until sauce reduces and thickens, about 4-5 minutes.
04 -
Stir in lemon juice and butter, simmer until butter melts. Taste and adjust seasoning with salt and pepper.
05 -
Return chicken to pan, spoon sauce over each piece. Garnish with herbs and lemon wedges if desired.
# Notes:
01 -
Thin-sliced chicken breasts help ensure quick, even cooking
02 -
Wine can be replaced with additional chicken broth
03 -
Try using lemon pepper seasoning for an easy flavor boost