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Rosemary lemon chicken breast in a skillet.

Rosemary Lemon Chicken Breast

5 from 1 vote
Created by Mariam Ezzeddine
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.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Dish
Cuisine American
Servings 4 servings
servings

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. 

Nutrition

Calories: 503kcal | Carbohydrates: 6g | Protein: 48g | Fat: 31g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.5g | Cholesterol: 161mg | Sodium: 750mg | Potassium: 556mg | Fiber: 0.5g | Sugar: 4g | Vitamin A: 697IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 2mg
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