Lemon and Rosemary Chicken
This baked rosemary chicken with a tangy lemon sauce is my husband's favorite, and my sister always wants it for her birthday dinner. —Laurel Dalzell, Manteca, California
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 zest
- 4-1/2 teaspoons lemon juice
- 1/4 cup cold butter
Reviews
This recipe is simple and tasty. My husband really enjoyed the tang the lemon added to the dish. Will definitely make again.
Definitely saving the recipe for the sauce. 4 boneless breasts totaling 1lb to cook that long AFTER browning? I had 3 that totaled 1 lb and they were way over cooked. I'll try again w/thicker breasts I think. Taste was great, though!
Was I suppose to add the juices from the baked chicken to the sauce?
Delicious!!! Made the recipe with 2 large chicken breast, which I butterfly cut. Such a simple recipe, packed with great flavor, chicken so moist. Definitely a keeper and would certainly serve to company. Thank you Laurel
So yummy! Finally a chicken recipe that is different. I added one small clove of garlic and put the chicken and sauce over linguine, delicious! Something you would pay good money for at Olive Garden. The combo of the sauce is perfect!
This is seriously one of my new FAVORITE meals! It is DELICIOUS! I’ll be making this at least once a week now. I recommend using course kosher salt to season and don’t be afraid to season the chicken with it. Also, I highly recommend using Kerry Gold butter or any other grass-fed butter, it adds a ton of extra creaminess. I made Brussel sprouts to go with the chicken and it was so so good! My husband and kids loved this too...Big deal in our family!
Very easy and very good. I don't keep shallots on hand, so I used a smaller onion which turned out to work well.
So simple and tasty! I get so tired of the same old chicken dishes but this one was delicious. I was also afraid of the amount of rosemary but it was fine. Sometimes lemon gets lost but the flavor shone through in this sauce. I used the thin sliced chicken breasts and the 8 minutes was almost too long.
Delicious! I like Rosemary in moderation, so I was a little afraid the amount called for would be overwhelming, but the butter really tempered it nicely. Like other reviewers, I did use larger breasts, so it took twice as long in the oven, but it was well worth it! A definite hit on the dinner table!
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.