Lemon Rosemary  Chicken

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.

Why You Should Try This Recipe:

- Easy dinner with homestyle flavor - A true one-pan meal so clean-up is a breeze - Much easier to make than you might think

Key Ingredients:

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chicken - chicken stock  butter - rosemary - lemon  garlic 

Let's make it!

This quick and easy chicken dinner recipe is perfect for busy evenings.

1

Season the chicken with salt and pepper on both sides.

2

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.

3

Add 1 tablespoon of butter to the pan along with the garlic, saute for 1 minute.

4

Then add the chicken stock.

5

Deglaze and scrape the bottom of the pan with a spatula to get anything stuck to the pan (lots of flavor there).

6

Add rosemary sprigs to the stock, and allow it to reduce over medium heat. Add to the pan the juices that come out of the chicken as it rests.

7

Add 2 tablespoons of cold butter and stir it in so it’s emulsified with the sauce (it will help the sauce thicken).

8

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.

9

If serving immediately, add the chicken to the pan/sauce.

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