Lemon Rosemary Chicken

This simple and flavorful recipe for Lemon Rosemary Chicken is made in one pan and in less than 30 minutes! The easy savory pan sauce with lemon, garlic, and fresh herbs is divine, and perfect with mashed or roasted potatoes.

Quick and easy chicken dinner recipes are a must for getting dinner on the table quickly on busy evenings, and this recipe for Lemon Rosemary Chicken is one of the best!

I use this fool-proof easy one-skillet method to quickly pan-sear chicken breast and make a delectable pan sauce at least once a week.

No matter if I’m making rosemary chicken, Tarragon Chicken, Creamy Lemon Chicken, or my famous Marry Me Chicken skillet, dinner is always ready in about half an hour, and always juicy and delicious.

Why You’ll Love This Recipe

1. An Easy Meal With Homestyle Flavor –Fresh rosemary gives this chicken skillet meal a flavor that is reminiscent of Thanksgiving dinner or a roasted whole chicken but with way less fuss!
2. A True One Pan Meal – The chicken and the sauce are cooked in the same pan, so clean-up is a breeze!
3. Simple Instructions – This recipe for lemon rosemary chicken is much easier to make than you might think! It’s truly very easy, and I’ll show you exactly how to do it with step-by-step instructions and photos.

Ingredients In Lemon Rosemary Chicken

Here’s what you need to make this delicious one-pan chicken with rosemary sauce:

• Chicken Cutlets: Thin slices of boneless, skinless chicken breast can be easily cut, or you can buy them from the store already sliced! Depending on the size of your chicken, you can use two large breasts, or 3 smaller ones, cut in half.
• Fresh Rosemary: Leave the rosemary sprigs whole for this recipe. The flavor of the herbs is infused into the pan sauce while it simmers.
• Chicken Stock: Use homemade or high-quality chicken stock to deglaze the pan and create a silky, savory pan gravy.

Complete list of ingredients and amounts can be found in the recipe card below.

How To Make Lemon Rosemary Chicken

1. Season the Chicken with salt and pepper on both sides.
2. Cook the Chicken: Heat olive oil in a large skillet over medium heat. Cook the chicken cutlets for 4-5 minutes per side, or until they are fully cooked. Remove from the pan and set aside while you make the sauce.
3. Saute The Garlic: Add a tablespoon of butter to the pan along with minced garlic. Saute for one minute, then add the chicken stock.

4. Deglaze the Pan: Use a spatula to scrape up the browned bits at the bottom of the pan.
5. Add Rosemary: Place the whole springs of rosemary in the pan with the stock and allow it to reduce over medium heat for about 7 minutes.
6. Add Butter: To thicken this sauce, add cold butter and stir it in so that it emulsifies with the broth.
7. Finish the sauce: Continue cooking the sauce if needed, until it is thickened enough to coat the back of a spoon. Remove from the heat and stir in lemon juice. Taste the sauce and add salt and pepper to taste. Add the cooked chicken back to the sauce before serving.

Recipe Tips

• Use a stainless steel or ceramic-coated skillet to make this recipe. Cast iron is not ideal for reducing sauces like this one, as it can hold on to previously cooked flavors.
• Fresh Rosemary adds such a delicious earthy flavor to the sauce. Leave the sprigs whole so that the whole dish is infused with rosemary flavor. Chopped rosemary can turn bitter and the little bits of leaves will ruin the smooth silky sauce.
• Be sure to deglaze the pan! The most amazing flavor comes from the “fond” or the browned bits left after you’ve cooked the chicken.
• Instead of just chicken stock, try this recipe with half stock and half dry white wine.
• As the chicken rests it will release some of its juices. Pour that back into the sauce while it’s cooking.
• Lemon juice is added at the very end! This gives you a bright, light lemon flavor. You can also serve this chicken with fresh lemon wedges.

Storing Tips

Store any leftovers in a sealed container in the fridge for up to 3 days. You can reheat this dish in the microwave or in the oven, just add a splash of water to thin the sauce out again when you do.

What To Serve With Lemon Rosemary Chicken

I love this rosemary lemon chicken with roasted fingerling potatoes, cheesy boursin mashed potatoes, or buttered noodles.

Add your family’s favorite steamed veggies, roasted root vegetables, or a healthy salad, and dinner is ready!

Recommended Tools

You need a few basic kitchen tools to make this easy chicken dinner and so many other meals!

• I love this stainless steel pan. It’s a great pan and I use it all the time. It has plenty of surface area, cooks and browns the chicken very evenly and I love the helper handle.
• Kitchen tongs, I use this handy tool for browning chicken, flipping food, etc. A kitchen essential for sure.
• A silicone spatula, My absolute favorite cooking spatula is this one! It doesn’t damage my pots and pans, and it’s heat resistant so you can safely use it for cooking.

Recipe FAQs

More One Skillet Chicken Recipes

Garlic Butter Chicken Tenders

Creamy Boursin Chicken

Teriyaki Chicken Stir Fry

Honey Garlic Chicken

All Chicken Recipes →

Lemon Rosemary Chicken: It’s so easy to make, and everyone is going to love it! Save this recipe for the next time you need a new chicken dinner idea by Pinning or sharing it.

Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!

Recipe

5 from 26 votes

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Lemon Rosemary Chicken

Prep Time: 5 minutes mins

Cook Time: 15 minutes mins

Total Time: 20 minutes mins

Author: Diana

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Tender and juicy Lemon Rosemary Chicken is made in one pan and in less than 30 minutes, with a simple and flavorful recipe pan gravy.

4 servings

Tender and juicy Lemon Rosemary Chicken is made in one pan and in less than 30 minutes, with a simple and flavorful recipe pan gravy.

Equipment

• 12-inch stainless steel skillet
• Spatula
• Instant-read thermometer

Ingredients 

1/2x1x2x3x

• ▢ 2-3 large chicken breasts boneless and skinless, sliced lengthwise into thin cutlets
• ▢ ½ teaspoon salt
• ▢ ¼ teaspoon ground black pepper
• ▢ 2 tablespoons (30 ml) olive oil not extra virgin
• ▢ 3 tablespoons (40 g) unsalted butter cold, divided
• ▢ 4 cloves garlic finely minced
• ▢ 1 cup (240 ml) chicken stock or half chicken stock and half white wine
• ▢ 1 tablespoon fresh rosemary sprigs do not chop
• ▢ 2 tablespoons (30 ml) lemon juice
• ▢ Salt and pepper to taste

Instructions 

• In a large skillet over medium, heat olive oil and swirl the pan to coat with oil evenly. Add the seasoned chicken cutlets, and cook for about 3 minutes per side or until the internal temperature is 165°F/74°C. Remove onto a plate and set aside.
• Add 1 tablespoon of butter to the pan along with the garlic, saute for 1 minute.
• Then add the chicken stock. Deglaze and scrape the bottom of the pan with a spatula to get anything stuck to the pan (lots of flavor there).
• Add rosemary sprigs to the stock, and allow it to reduce over medium heat (takes about 7-8 minutes). Add to the pan the juices that come out of the chicken as it rests.
• Add 2 tablespoons of cold butter and stir it in so it’s emulsified with the sauce (it will help the sauce thicken).
• The sauce is ready when it coats the back of your spoon, and when you run your finger through it, you get a sharp line. Remove from heat, add lemon juice, season with salt and pepper to taste. And stir to combine.
• If serving immediately, add the chicken to the pan/sauce.

Notes:

• Use a stainless steel or ceramic-coated skillet to make this recipe. Cast iron is not ideal for reducing sauces like this one, as it can hold on to previously cooked flavors.
• Fresh Rosemary adds such a delicious earthy flavor to the sauce. Leave the sprigs whole so that the whole dish is infused with rosemary flavor. Chopped rosemary can turn bitter.
• Be sure to deglaze the pan! The most amazing flavor comes from the “fond” or the browned bits left after you’ve cooked the chicken.
• Instead of just chicken stock, try this recipe with half stock and half dry white wine.
• As the chicken rests it will release some of its juices. Pour that back into the sauce while it’s cooking.
• Taste the sauce before seasoning it. The amount of salt in the sauce can vary based on the stock that you use, and you may not need to add much at all. 
• Lemon juice is added only at the very end! This gives you a bright, light lemon flavor. You can also serve this chicken with fresh lemon wedges.
• Store leftovers in an airtight container in the fridge for up to 3 days. 

Nutrition Information

Calories: 230kcal, Carbohydrates: 4g, Protein: 14g, Fat: 18g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Trans Fat: 0.4g, Cholesterol: 61mg, Sodium: 444mg, Potassium: 299mg, Fiber: 0.2g, Sugar: 1g, Vitamin A: 297IU, Vitamin C: 5mg, Calcium: 15mg, Iron: 0.5mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Little Sunny Kitchen