Lemon Rosemary Chicken
A simple skillet chicken dish that is full of flavor and will make its way into your meal rotation for sure.
Servings: 4 servings
Ingredients
- 2.5 lbs boneless skinless chicken breasts I used 4 medium breasts, you can use more or less chicken, and you can also cut the chicken in half if desired
- 1 1/2 cups chicken broth
- 1 tablespoon cornstarch
- 1-2 tablespoons oil to cover the bottom of pan lightly I use avocado oil or vegetable oil
- 1 tablespoon garlic paste or minced garlic
- 1 lemon juiced (about 2-3 tablespoons)
- 1 tablespoon butter
- salt and pepper to taste
- 1 tablespoon rosemary fresh (or 1 teaspoon dried)
- 1 tablespoon parsley fresh (or 1 teaspoon dried)
Instructions
- In a measuring cup add chicken broth, cornstarch, and lemon juice, garlic paste, salt, and pepper if you want or you can add it at the end of cooking after tasting the flavor.
- Heat skillet on high until it's hot.
- Add the oil to the hot skillet (you can add some butter at this time if you want a real buttery flavor)
- Place chicken in skillet and brown the chicken on both sides over high heat.
- Then turn the burner to medium temperature.
- Slowly pour in the sauce mixture.
- Bring sauce to a simmer, (small bubbles) and cover the pan with a lid.
- After a few minutes turn the chicken over to cook evenly.
- The chicken is cooked when it reaches at least 165° internal temperature.
- Add butter to sauce and once it's melted serve chicken.
- Add herbs and serve.
Notes
Wine: You can add 1/2 cup of white wine to sauce mixture, it makes it really delicious but if serving it to kids they may prefer it without the wine.
Butter: I add a tablespoon of butter into the sauce at the end of cooking for a rich flavor.
Heavy Cream: Add 1/2 cup heavy cream or whole milk for a creamy sauce.
Add any fresh herbs you like, I added rosemary and parsley. Thyme, oregano, and basil are other options.
Butter: I add a tablespoon of butter into the sauce at the end of cooking for a rich flavor.
Heavy Cream: Add 1/2 cup heavy cream or whole milk for a creamy sauce.
Add any fresh herbs you like, I added rosemary and parsley. Thyme, oregano, and basil are other options.