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Lemon Herb Chicken

 Lemon Herb Chicken
Our home economists created this mouthwatering main course. A flavorful sauce nicely glazes the tender moist chicken.—Taste of Home Test Kitchen
2 ServingsPrep/Total Time: 30 min.


  • 2 boneless skinless chicken breast halves (4 ounces each)
  • 2 teaspoons olive oil
  • 1/2 cup chicken broth
  • 1 tablespoon minced fresh basil or 1 teaspoon dried basil
  • 2 garlic cloves, minced
  • 1 teaspoon lemon juice
  • 1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed
  • 1/4 teaspoon grated lemon peel
  • Dash pepper
  • 1 teaspoon cornstarch
  • 2 tablespoons water


  • In a nonstick skillet, brown chicken in oil on both sides over medium
  • heat. Add the broth, basil, garlic, lemon juice, rosemary, lemon
  • peel and pepper. Bring to a boil. Reduce heat; cover and simmer for
  • 10-15 minutes or until a meat thermometer reads 170°. Remove
  • chicken and keep warm.
  • Combine cornstarch and water until smooth; stir into pan juices.
  • Bring to a boil; cook and stir for 1-2 minutes or until slightly
  • thickened. Serve with chicken. Yield: 2 servings.
Nutritional Facts: 1 serving equals 179 calories,

2 of 2

Lemon Herb Chicken (continued)

Nutritional Facts: 6 g fat (1 g saturated fat), 66 mg cholesterol, 307 mg sodium, 3 g carbohydrate, trace fiber, 27 g protein. Diabetic Exchange: 3 lean meat.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.