Rosemary Chicken Recipe

This recipe is my go-to because it’s super simple, yet tastes like something straight out of a fancy brunch spot. The combo of rosemary and lemon gives it such a fresh vibe, and I love that it’s low-key enough to make on a busy weeknight yet impressive enough for weekend dinner parties.

I enjoy crafting recipes that match flavor with straightforwardness. My Rosemary Chicken spotlights tender, boneless, skinless chicken breasts that are taken up a notch by using chopped fresh rosemary and garlic powder.

Olive oil serves as the main cooking fat and combined with a low-sodium broth and a simple half lemon, the dish comes together in one pan and is something you could (and should) serve any night of the week.

Ingredients

• Boneless, skinless chicken breasts: High-protein, low-fat; ideal for lean meals.
• Olive oil: Heart-healthy fats; aids nutrient absorption, enhances flavor.
• Fresh rosemary: Antioxidant-rich; provides aromatic, earthy taste.
• Garlic powder: Adds savory depth; may support immune health.
• Lemon: Rich in vitamin C; adds bright, tangy flavor.

Ingredient Quantities

• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 2 teaspoons fresh rosemary, chopped
• 1 teaspoon garlic powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lemon, sliced
• 1/4 cup chicken broth
• 1 tablespoon butter

Instructions

1. Set your oven to 375°F (190°C) to warm up.

2. In a diminutive bowl, blend the minced rosemary, garlic powder, salt, and black pepper together.

3. Evenly distribute the olive oil over the chicken breasts, then coat them with the rosemary mixture on both sides.

4. In a big oven-safe frying pan over medium-high heat, sear the chicken breasts for approximately 3–4 minutes on each side until they are a lovely golden brown.

5. Take the skillet off the burner and place the lemon rounds neatly atop the chicken breasts.

6. Avoid pouring over the top of the chicken when you pour the chicken broth into the skillet, and you should pour it around the chicken. That’s so the rosemary crust stays intact.

7. Scatter the chicken with bits of butter.

8. Move the skillet to the oven that’s been preheated, and bake it for 15-20 minutes. The chicken should be done when it registers an internal temperature of 165 °F (74 °C).

9. Take the skillet out of the oven and allow the chicken to sit for 5 minutes before serving.

10. Present the chicken alongside the lemon wedges and pan juices for a little drizzle effect, to add more flavoring to the dish.

Equipment Needed

1. Oven
2. Small bowl
3. Measuring spoons
4. Oven-safe frying pan or skillet
5. Stovetop
6. Tongs or spatula
7. Knife
8. Cutting board
9. Meat thermometer

FAQ

• Q: Can I use dried rosemary instead of fresh rosemary?A: Yes, you may use 1 teaspoon of dried rosemary in place of the 2 teaspoons of fresh rosemary.
• Q: How long should I cook the chicken breasts?A: Brown the chicken for 5-7 minutes on each side or until the internal temperature reaches 165°F (75°C).
• Q: Can I use chicken thighs instead of chicken breasts?A: Yes, chicken thighs can be used. They might need a somewhat different cooking time, so use a meat thermometer to ensure that they are done.
• Q: Is it necessary to use chicken broth?A: Chicken broth contributes flavor and moisture, but if you prefer, you can use water or white wine instead.
• Q: Can I prepare this dish in advance?A: Yes, you can infuse flavor into the chicken by marinating it in the olive oil, rosemary, garlic powder, salt, and pepper. You can do this a few hours ahead of time or overnight.
• Q: What can I serve with Rosemary Chicken?A: Roasted vegetables, mashed potatoes, or a fresh green salad are good companions for this dish.

Substitutions and Variations

2 tbsp. olive oil \- could be substituted with avocado oil or canola oil
2 teaspoons fresh rosemary, chopped could be substituted with 1 teaspoon dried rosemary.
1 teaspoon garlic powder; could substitute with 2 cloves fresh garlic; minced
1/4 cup chicken broth – can be replaced with vegetable broth or white wine.
1 tablespoon butter
– could be substituted with margarine or ghee

Pro Tips

1. Marinate for Extra Flavor For even more flavorful chicken, marinate the breasts in olive oil, rosemary, garlic powder, salt, and pepper for at least 30 minutes or up to overnight in the refrigerator before searing. This allows the flavors to penetrate the meat deeper.

2. Use a Meat Thermometer To ensure perfectly cooked chicken, use an instant-read meat thermometer. Insert it into the thickest part of the chicken breast to check for a temperature of 165°F (74°C). This prevents under or overcooking.

3. Let the Chicken Rest After baking, let the chicken rest in the skillet for at least 5 minutes before serving. This helps the juices redistribute throughout the meat, resulting in juicier chicken.

4. Deglaze the Pan After removing the chicken, you can deglaze the skillet with a splash of white wine or additional chicken broth over medium heat. Stir to loosen any brown bits for a delicious sauce to drizzle over the chicken.

5. Enhance with Fresh Herbs When serving, garnish the chicken with a sprinkle of fresh chopped rosemary, or add a handful of fresh spinach or arugula to the skillet for a bit of added color and nutrition.