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–+ servings
seared chicken cutlets in a skillet with a savory pan sauce, rosemary sprigs, and sliced lemon wedges.
5 from 25 votes

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.
Author Diana
Servings 4 servings
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Equipment

Ingredients

  • 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

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
Find it online: https://littlesunnykitchen.com/lemon-rosemary-chicken/