Rosemary Lemon Chicken Breast
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.
Servings: 4 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