Lemon Rosemary Chicken
Zesty citrus and woodsy herbs make simple chicken breasts shine. This Lemon Rosemary Chicken is an easy and flavorful skillet meal that’s done in about 30 minutes.
Can we ever have too many easy ways to make chicken taste good? No? Fantastic. 🙂
This particular recipe is inspired by our lemon thyme chicken skillet, which is my husband’s perennial favorite. For some reason, my son latched onto the idea that he prefers rosemary — this the same child who at age 5 developed a favorite brand and fragrance of hand sanitizer, thank you 2020 — so lemon rosemary chicken is now in equal rotation around these parts.
Why You’ll Love It, Too
Reasons to love this simple chicken dinner:
- Quick and easy. A true 30-minute meal, all cooked in one skillet. No need to transfer to the oven or use multiple pans.
- Short ingredient list. No one wants a long shopping list. No one.
- Delicious pan sauce. Bonus points for drizzling the sauce over side dishes — veggies and carbs — or swirling a piece of bread around the plate to soak it all up.
Ingredients & Common Substitutions
To make this, you’ll need:
- Chicken. If your chicken breasts are sliced thinly, it really helps them to cook quickly and evenly without drying out. You can buy “thin-sliced” breasts at most grocery stores, but it’s also easy to just cut thicker breasts in half through the middle so each piece becomes two. If you prefer using chicken thighs, they work well but require a longer cooking time, so plan on that.
- Rosemary. Those vibrant, beautiful fresh sprigs are front and center!
- Garlic. Mince up fresh, whole cloves of garlic if possible. I’ve used the jarred stuff as a shortcut at times and it does the job, too.
- Chicken broth. I usually use low-sodium broth, but you can also use regular or no-salt broth, according to your taste.
- White wine. Any dry-ish white wine that you would be willing to drink will have a nice taste in this dish. That said, it’s optional — if you prefer not to use wine for any reason, you can simply omit it or substitute an extra 1/2 cup of chicken broth.
- Lemon juice. Again, fresh is best; the citrus flavor is a key element, and nothing beats the flavor of fresh-squeezed juice.
- Butter. Adds richness to the sauce.
- Olive oil, kosher salt, and black pepper.
What To Serve With It
Pair this chicken with a simple salad, roasted asparagus, or broccolini for a tasty, simple meal. I usually make a small portion of couscous or orzo to go with it, as well, or finish off a take-and-bake bread.
Whatever else you do, be sure to spoon some of the lemon rosemary pan sauce over your side dish selections, or pour on a little extra to mop up with small slices of bread. This is very satisfying.
More Easy Chicken Dinner Recipes
If you enjoy this, you’ll also love my creamy garlic chicken, chicken Florentine, Tuscan chicken, and balsamic chicken with spinach, bacon, and mushrooms. You can never have too many options!
If you try this Lemon Rosemary Chicken, don’t forget to rate the recipe and leave a comment below. I love hearing how recipes turn out in your kitchen, and it helps other readers, too.
Lemon Rosemary Chicken
- 1 tablespoon olive oil
- 4 boneless, skinless chicken breasts thin-sliced, see note
- 1 teaspoon kosher salt
- 10-12 cranks fresh-ground black pepper
- 4 cloves garlic minced
- 3 tablespoons chopped fresh rosemary
- 3/4 cup low-sodium chicken broth
- 1/2 cup dry white wine optional
- 2 tablespoons lemon juice from 1 lemon
- 2 tablespoons butter
- extra rosemary and/or Italian parsley optional garnish
- Warm olive oil in a large skillet over medium-high heat. Season both sides of the chicken breasts with salt and pepper, then place in the skillet and sauté for 2-3 minutes per side, until cooked through and golden brown on the outside. Remove the cooked chicken to a plate, cover with foil, and set aside.
- Add a tiny bit more olive oil to the skillet, followed by the garlic and rosemary. Sauté for 30-60 seconds, just until fragrant, then add broth and wine. Scrape the bottom of the skillet to loosen any browned bits.
- Bring the liquid to a simmer. Cook until the sauce is reduced and slightly thickened, probably 4-5 minutes. Add the lemon juice, followed by the butter, and simmer until butter melts. Taste and adjust seasoning as needed.
- Return chicken to the pan and spoon sauce generously over each piece. Sprinkle with parsley and additional rosemary, if desired. Serve and enjoy!
- About the Chicken. If your chicken breasts are sliced thinly, it really helps them to cook quickly and evenly without drying out. You can buy “thin-sliced” breasts at most grocery stores, but it’s also easy to just cut thicker breasts in half through the middle so each piece becomes two.
- About the Wine. You can omit the white wine or substitute it with an extra 1/2 cup chicken broth, if you like.
- Small Twist. For an easy flavor boost, try seasoning the chicken with salt & lemon pepper seasoning in step 1, if you keep it in your pantry.