Lemon & Rosemary Chicken Recipe

5 5 5
Lemon & Rosemary Chicken Recipe
Lemon & Rosemary Chicken Recipe photo by Taste of Home
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Lemon & Rosemary Chicken Recipe

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5 5 5
Publisher Photo
This baked chicken with a tangy lemon and rosemary sauce is my husband's favorite, and my sister always wants it for her birthday dinner. —Laurel Dalzell, Manteca, California
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons canola oil
  • 1 shallot, finely chopped
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1/2 cup reduced-sodium chicken broth
  • 2 teaspoons grated lemon peel
  • 4-1/2 teaspoons lemon juice
  • 1/4 cup cold butter

Directions

Preheat oven to 400°. Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium heat; brown chicken on both sides. Transfer to a 15x10x1-in. baking pan; reserve drippings. Bake chicken, uncovered, 8-10 minutes or until a thermometer reads 165°.
Meanwhile, in same skillet, cook and stir shallot and rosemary in drippings until tender. Stir in broth. Bring to a boil; cook until liquid is reduced by half. Reduce heat to low; stir in lemon peel and juice. Whisk in butter, 1 tablespoon at a time, until creamy. Serve with chicken. Yield: 4 servings.
Originally published as Lemon & Rosemary Chicken in Simple & Delicious December/January 2015

Nutritional Facts

1 chicken breast half with 1 tablespoon sauce: 252 calories, 16g fat (8g saturated fat), 93mg cholesterol, 355mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 24g protein.

  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons canola oil
  • 1 shallot, finely chopped
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1/2 cup reduced-sodium chicken broth
  • 2 teaspoons grated lemon peel
  • 4-1/2 teaspoons lemon juice
  • 1/4 cup cold butter
  1. Preheat oven to 400°. Sprinkle chicken with salt and pepper. In a large skillet, heat oil over medium heat; brown chicken on both sides. Transfer to a 15x10x1-in. baking pan; reserve drippings. Bake chicken, uncovered, 8-10 minutes or until a thermometer reads 165°.
  2. Meanwhile, in same skillet, cook and stir shallot and rosemary in drippings until tender. Stir in broth. Bring to a boil; cook until liquid is reduced by half. Reduce heat to low; stir in lemon peel and juice. Whisk in butter, 1 tablespoon at a time, until creamy. Serve with chicken. Yield: 4 servings.
Originally published as Lemon & Rosemary Chicken in Simple & Delicious December/January 2015

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Reviews forLemon & Rosemary Chicken

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MY REVIEW
Lstrange User ID: 5890429 255397
Reviewed Oct. 13, 2016

"Quite tasty. I did use the smaller 4 oz portion of chicken breast. One reviewer had to cook them longer. I used larger pieces of meat another time, and needed to cook them longer too, but that's what I'd expect with thicker, bigger cuts. The meat thermometer takes ALL the guesswork out."

MY REVIEW
Dnpop User ID: 8483299 231651
Reviewed Aug. 23, 2015

"This was quick, easy and delicious. The while family loved it. It did take a little longer to cook in the oven after browning, about 15 minutes."

MY REVIEW
Cook_aholic User ID: 797539 217880
Reviewed Jan. 14, 2015

"I thought this was easy to make and that the spices were a nice compliment to the chicken. However, even though I browned my chicken in the skillet, I definitely had to cook it 20 minutes in the oven. Do not plan on an 8 minute dinner after you put the chicken in the oven."

MY REVIEW
iceeluver03 User ID: 1369281 215332
Reviewed Dec. 19, 2014

"This was delicious and relatively easy for how fancy it appears."

MY REVIEW
arbarbara User ID: 687007 137087
Reviewed Nov. 20, 2014

"This was a star with that wonderful sauce."

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