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Rosemary Lemon Chicken Breast is loaded with the fresh flavors of rosemary, lemon, and garlic for a beautiful low-carb, gluten-free, and paleo-friendly dish. The lemon rosemary sauce elevates humble chicken breast to a delicious meal that looks like a million bucks on the plate.
This Rosemary Chicken cooks quickly, so it’s perfect for an easy weeknight meal. Add a few side dishes, and you can turn this lemon rosemary chicken skillet into a meal that your guests will savor. If you’ve got 20 minutes, you can make this incredible chicken breast recipe using ingredients you already have on hand. It’s the perfect recipe to keep in your back pocket for unexpected guests or a night when you need a great meal in a hurry.
If you love fresh herbs, also try my Baked Chimichurri Chicken, Air Fryer Roasted Potatoes or Creamy Herbed Chicken recipe.
Why You’ll Love This Rosemary and Lemon Chicken Recipe
- It’s fast. From start to finish, this one-skillet dinner will be on the table in about 20 minutes.
- It’s got incredible flavor. The earthy, warm flavors of garlic come together with the rosemary and lemon to create a bright and savory dish.
- It’s a pantry favorite. You likely have all the ingredients needed for this lemon rosemary chicken skillet in your pantry.
Rosemary Chicken Breast Ingredients
- Chicken: select whole boneless, skinless chicken breasts and pound to even thickness
- Butter and Olive Oil: searing the chicken in both oil and butter lets you cook at a higher heat but still get a buttery flavor.
- Salt and Black Pepper: to taste.
- Cooking Spray
Rosemary Chicken Marinade
- Chicken Broth: using low sodium chicken broth will give you better control over the dishes’ saltiness.
- Dijon Mustard
- Honey: use raw, local honey whenever possible.
- Garlic: minced garlic adds an earthy aromatic flavor.
- Cilantro: use dry or fresh
- Rosemary: finely chopped fresh rosemary is the star of this dish.
- Seasonings: paprika, salt, black pepper and chili flakes add seasoning and a bit of heat.
- Lemon: fresh lemon slices add brightness to the sauce.
- Fresh rosemary Stems: for garnishing
How To Make Lemon Rosemary Chicken
- Prepare the equipment. Preheat oven to 425 F.
- Prepare the chicken. Pound the chicken breasts to give them an even thickness. This will help cook the breasts evenly. Season with salt and pepper.
- Prepare the sauce. In a bowl or cup, mix the sauce ingredients together.
- Sear the chicken. Bring a large oven-safe skillet over medium-high heat and add the butter and olive oil. Pan-sear each side for 4-5 minutes to get a nice golden glaze on the outside.
- Add the sauce and bake. Pour over the sauce and add some lemon slices around the pan. Spray with cooking spray. Bake in the preheated oven for 10 minutes or until the internal temperature reaches 165 F. Cooking time will differ based on the thickness of your chicken.
- Rest and serve. Once cooked through, remove from the oven. Cover with foil wrap for 5 minutes to rest and then serve.
Tips To Make This Baked Rosemary Chicken
- Use chicken breasts that are similar in size. Pound chicken breasts to an even thickness.
- Use both oil and butter to sauté the chicken. It allows you to cook the chicken at a high heat but provides the flavor from the butter.
- You can broil the chicken for 2-3 minutes before serving to get a more browned top.
- Use an oven safe skillet and you only have one pan to clean.
- Cover with foil and allow the chicken to rest for at least 5 minutes before serving. This will ensure every piece is perfectly moist and tender.
- Double the sauce ingredients if you want extra to spoon over rice, potatoes or pasta.
- Leftover chicken makes a flavorful chicken salad.
Frequently Asked Questions
Chicken is high in protein and low in carbs, so it’s the perfect main dish for a healthy, balanced diet.
Fresh herbs make a wonderful addition to many dishes, especially with chicken. Their flavor is more fresh and a bit more subtle than dried herbs. They also look lovely for presentation. If you prefer to use dried herbs, you will want to reduce the amount to ⅓ tsp. of rosemary.
Store leftover chicken breasts in an airtight container for up to 4 days in the fridge. Reheat these in the microwave until just warmed through. This chicken is also delicious cold or served over a salad.
You can freeze chicken breasts in a freezer-safe bag or container for up to 3 months. You can also shred them before freezing to easily add them to casseroles, soups or salad.
This lemon rosemary chicken skillet recipe goes perfectly with fresh green beans, Parmesan Herbed Potatoes, Homemade Roasted Garlic Bread, Roasted Brussels Sprouts or Roasted Brussels Sprouts.
More Chicken Skillet Recipes
- Low Carb Chicken Parmesan Skillet
- Chicken Pot Pie Skillet
- Chicken Margherita Skillet
- Creamy Spinach Artichoke Chicken Skillet
- Creamy Chicken Fajita Skillet
I hope you enjoy all the recipes I share with you, including this delicious Baked Rosemary Chicken recipe. I hope you try it, enjoy it, rate it, and share it with your friends and family!
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Rosemary Lemon Chicken Breast
Ingredients
- 4 whole chicken breasts, skinless, pounded to even thickness
- 2 tbsps. butter
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp. olive oil
- cooking spray
Sauce
- ⅓ cup chicken broth, low sodium
- 1 tsp Dijon mustard
- 1 tbsps honey
- 4 cloves garlic, minced
- 1 tsp dry cilantro, or 2 tbsp. fresh chopped
- 1 tsp fresh rosemary, finely chopped
- 1 tsp paprika
- ½ tsp salt, or ore to taste
- ½ tsp black pepper, or less to preference
- ½ tsp chili flakes
- 6 slices lemon slice
- Fresh rosemary stems, optional for garnishing
Instructions
- Preheat oven to 425 F.
- Pound the chicken breasts to give all an even thickness. This will help cook the breasts evenly. Season with salt and pepper.
- In a bowl or cup, mix the sauce ingredients together.
- Bring a large oven safe skillet over medium-high heat and add in the butter and olive oil. Pan sear each side for 4-5 minutes to get a nice golden glaze on the outside.
- Pour over the sauce and add some lemon slices around the pan. Spray with cooking spray.
- Bake in the preheated oven for 10 minutes or until the internal temperature reaches 165 F. Cooking time will differ based on the thickness of your chicken.
- Once cooked through, remove from the oven. Cover with foil wrap for 5 minutes to rest and then serve.
Notes
- Use chicken breasts that are similar in size. Pound chicken breasts to an even thickness.
- Use both oil and butter to sauté the chicken. It allows you to cook the chicken at a high heat but provides the flavor from the butter.
- You can broil the chicken for 2-3 minutes before serving to get a more browned top.
- Use an oven safe skillet and you only have one pan to clean.
- Cover with foil and allow the chicken to rest for at least 5 minutes before serving. This will ensure every piece is perfectly moist and tender.
- Double the sauce ingredients if you want extra to spoon over rice, potatoes or pasta.
- Leftover chicken makes a flavorful chicken salad.
