There’s something magical about the combination of bright, zesty lemon and fragrant rosemary that transforms ordinary chicken into something truly special. This Lemon Rosemary Chicken is my go-to recipe when I want to impress without spending hours in the kitchen. The chicken emerges from the oven with crispy, herb-infused skin and juicy, tender meat that’s infused with citrus notes.
Perfect for both weeknight dinners and special occasions, this dish strikes that elusive balance between sophisticated flavor and simple preparation. The aromatic blend of herbs and lemon creates an inviting scent that will draw everyone to the table before you even announce that dinner is ready!
Why You’ll Love This
- Simple ingredients that create complex, restaurant-quality flavors
- Prep takes just 10 minutes, then the oven does all the work
- The chicken stays juicy inside while developing crispy, flavorful skin
- It’s naturally gluten-free and low-carb, perfect for various dietary needs
- Leftovers taste amazing the next day in salads or sandwiches
Ingredients
- 4 thin-sliced boneless, skinless chicken breasts
- 1 teaspoon kosher salt
- 10-12 cranks fresh-ground black pepper
- 1 tablespoon olive oil, plus extra if needed
- 4 cloves garlic, minced
- 3 tablespoons fresh rosemary, chopped
- ¾ cup low-sodium chicken broth
- ½ cup dry white wine (or extra broth)
- 2 tablespoons lemon juice (from 1 lemon)
- 2 tablespoons butter
- Extra fresh rosemary
- Fresh Italian parsley
- Lemon wedges
Instructions
- 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.
- Add a touch more oil to the same pan if needed. Sauté garlic and rosemary for 30-60 seconds until fragrant.
- Pour in broth and wine (if using). Scrape up any browned bits and simmer until sauce reduces and thickens, about 4-5 minutes.
- Stir in lemon juice and butter, simmer until butter melts. Taste and adjust seasoning with salt and pepper.
- Return chicken to pan, spoon sauce over each piece. Garnish with herbs and lemon wedges if desired.
Tips & Variations
- For even more flavor, marinate the chicken for 2-4 hours in the refrigerator before baking.
- Boneless, skinless chicken breasts work too, but reduce cooking time to about 25 minutes.
- Try adding a tablespoon of honey to the marinade for a touch of sweetness that caramelizes beautifully.
- Substitute dried herbs if fresh aren’t available (use 1 teaspoon dried for each tablespoon of fresh).
- For a one-pan meal, add small potatoes and carrot chunks around the chicken before baking.
- Make it spicy by adding a pinch of red pepper flakes to the marinade.
Serving Suggestions
This Lemon Rosemary Chicken pairs beautifully with a side of creamy mashed potatoes or fluffy rice to soak up all those delicious pan juices. For a lighter option, serve alongside a crisp green salad dressed with a simple vinaigrette or some roasted asparagus tossed with olive oil, salt, and a squeeze of lemon.
For a complete Mediterranean-inspired meal, add a side of lemon-garlic green beans and some warm crusty bread for mopping up the sauce. A glass of chilled Pinot Grigio or Sauvignon Blanc makes for the perfect beverage pairing.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- The chicken is done when it reaches an internal temperature of 165°F (74°C) at the thickest part.
- If the skin isn’t crispy enough after baking, broil for 2-3 minutes at the end of cooking time.
- The pan juices can be reduced on the stovetop for a more concentrated sauce if desired.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work wonderfully in this recipe and often stay even juicier. Bone-in thighs will need about the same cooking time, while boneless thighs may cook slightly faster.
How do I know when the chicken is done without a thermometer?
When pierced with a fork, the juices should run clear, not pink. The meat should also feel firm to the touch and no longer have a rubbery texture.
Can I make this recipe ahead of time?
Yes! You can prepare the marinade and chicken up to 24 hours in advance. Keep it covered in the refrigerator until you’re ready to bake.
Is this recipe suitable for meal prep?
Definitely. This chicken reheats beautifully and can be portioned with sides for lunches throughout the week. It also tastes great cold in salads.
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