Yield: serves 4

Easy Lemon Rosemary Chicken

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

An easy lemon rosemary chicken recipe that requires just 10 simple ingredients! The chicken is seasoned with lemon pepper seasoning, seared and then cooked in a simple lemon rosemary butter sauce.

Ingredients

• 4 boneless, skinless chicken breasts (1¼ pound total)
• 1 ¼ teaspoon lemon pepper seasoning
• 3 tablespoons EACH: butter AND lemon juice
• 5 cloves garlic minced
• ⅓ cup chicken broth
• 1 ¼ teaspoon EACH: freshly chopped rosemary AND parsley
• ¼ teaspoon red pepper flakes (more/less to taste)
• 2 teaspoons honey (or maple syrup)
• additional lemon slices, for garnish

Instructions

1. PREP: Position a rack in the center of the oven and preheat the oven to 425ºF. 
2. SAUCE: In a 1-cup measuring cup, combine 2 tablespoons of butter, lemon juice, minced garlic, chicken broth, freshly chopped rosemary, parsley, red pepper, and honey and microwave in 30-second increments until the butter melts. Keep a close eye on it so it doesn’t boil over!
3. CHICKEN: Season the chicken breasts with lemon pepper seasoning on both sides and a big pinch of salt. Add the remaining tablespoon of butter to an ovenproof skillet placed over medium-high heat and when it's hot, sear the chicken breasts. Do not overcrowd the pan or your chicken won’t brown. You may want to do this in two batches. Cook the chicken for 2-3 minutes per side. If you don’t have an ovenproof skillet, transfer the chicken to a 9x13 baking dish sprayed with cooking spray. 
4. BAKE: Pour the prepared sauce over the chicken. Bake for 13-17 minutes or until the internal temperature of the chicken reaches 165ºF. Feel for firmness on the thickest part of the breast if you don’t have a thermometer. Spoon the sauce over the chicken breasts a couple of times during the baking process to keep the chicken moist! The amount of time required for the chicken to bake just depends on the thickness.

Notes

• Lemon slices: aren’t really a part of the recipe. I just sliced fresh lemon and heated it in a warm pan and used it for persentation. If you’d like to do the same, feel free to do this in the skillet before searing the chicken breasts to make it easier for cleanup!

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 296Total Fat: 13gCarbohydrates: 5gSugar: 3gProtein: 38g

The nutrition information is provided as a courtesy and is just an estimate. To get the most accurate information, please input the ingredients you've used into a nutrition calculator.

 

Comments

1. Michelle V. — April 29, 2019 @ 10:44 pm

   Absolutely loved this recipe, so did my husband. Made this recipe just as it was, except I did not have red pepper flakes, so I substituted cayenne pepper. This gave it a bit of a kick, but we like food on the spicy side. Served with califlower rice. Yum-O! Thanks so much for sharing. Will make again for sure.

   • Marzia — May 1, 2019 @ 10:14 am Reply

     So happy to hear that, Michelle! Thank you for taking the time to come back and comment 🙂

2. Bethany A. — May 8, 2019 @ 3:08 pm

   I have a quick question. When you say bake do you mean I should put in in the oven if i am using a skillet or only for the pan.

   • Marzia — May 8, 2019 @ 5:47 pm

     It goes in the oven regardless of the cooking vessel 🙂 I just mention the baking dish for those that don’t have an oven-proof skillet.

3. Sara S. — February 2, 2020 @ 6:39 pm

   I’ve recently made several different grilled chicken recipes that I’ve found on Pinterest, and this recipe is the ONLY one I’m absolutely in love with!! I just had to pop in to write a review because it’s legit my new favorite meal to make for my work trips. I’m a flight attendant, so eating grilled chicken can get to be a bit boring after a while. NOT THIS RECIPE, this chicken was soooo delicious and flavorful, I could eat it every day! Love it so much! ?