Description
Succulent lemon rosemary chicken brings Mediterranean flavors dancing across your plate, infusing tender poultry with zesty herb notes. Herbal aromas and citrus brightness promise a delightful meal you’ll savor with every delectable bite.
Ingredients
Scale
Chicken & Seasonings
- 4 thin-sliced boneless, skinless chicken breasts
- 1 teaspoon kosher salt
- 10–12 cranks fresh-ground black pepper
Sauce Ingredients
- 1 tablespoon (15 milliliters) olive oil, plus extra if needed
- 4 cloves garlic, minced
- 3 tablespoons (12 grams) fresh rosemary, chopped
- 3/4 cup (180 milliliters) low-sodium chicken broth
- 1/2 cup (120 milliliters) dry white wine (or extra broth)
- 2 tablespoons (30 milliliters) lemon juice (from 1 lemon)
- 2 tablespoons (28 grams) butter
Garnishes
- Fresh rosemary
- Fresh Italian parsley
- Lemon wedges
Instructions
- Heat olive oil in a large skillet over medium-high heat until shimmering and hot.
- Season chicken thoroughly with salt and pepper, then sear for 2-3 minutes on each side until golden brown and internal temperature reaches 165°F.
- Transfer cooked chicken to a clean plate, reserving skillet for sauce preparation.
- Reduce heat to medium and add additional oil if pan appears dry.
- Quickly sauté minced garlic and finely chopped rosemary for 30-45 seconds, releasing their aromatic oils without burning.
- Pour chicken broth and white wine into the skillet, vigorously scraping browned chicken bits from pan bottom to incorporate deep flavor.
- Simmer sauce for 4-5 minutes, allowing liquid to reduce and concentrate flavors.
- Incorporate fresh lemon juice and cold butter, whisking continuously until sauce becomes glossy and slightly thickened.
- Taste sauce and adjust seasoning with salt and pepper as needed.
- Gently return chicken to skillet, coating each piece with the fragrant sauce.
- Plate chicken and spoon remaining sauce over the top.
- Optional: Garnish with fresh rosemary sprigs and lemon wedges for added visual appeal and brightness.
Notes
- Prevent dryness by not overcooking chicken, using a meat thermometer to ensure internal temperature reaches 165°F without becoming tough.
- Swap wine with chicken broth or apple juice for an alcohol-free version that maintains similar depth of flavor.
- Enhance herb intensity by using fresh rosemary instead of dried, which provides a more vibrant and aromatic profile.
- Create a low-carb option by serving chicken with roasted vegetables or cauliflower rice instead of traditional sides.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Dinner, Lunch
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 4
- Calories: 280
- Sugar: 1g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 33g
- Cholesterol: 85mg