Quick and easy chicken dinner recipes are a must for getting dinner on the table quickly on busy evenings, and this recipe for Lemon Rosemary Chicken is one of the best! I use this fool-proof easy one-skillet method to quickly pan-sear chicken breast and make a delectable pan sauce at least once a week. No matter if I’m making rosemary chicken, Tarragon Chicken, Creamy Lemon Chicken, or my famous Marry Me Chicken skillet, dinner is always ready in about half an hour, and always juicy and delicious.
Why You’ll Love This Recipe
Ingredients In Lemon Rosemary Chicken
Here’s what you need to make this delicious one-pan chicken with rosemary sauce:
Chicken Cutlets: Thin slices of boneless, skinless chicken breast can be easily cut, or you can buy them from the store already sliced! Depending on the size of your chicken, you can use two large breasts, or 3 smaller ones, cut in half. Fresh Rosemary: Leave the rosemary sprigs whole for this recipe. The flavor of the herbs is infused into the pan sauce while it simmers. Chicken Stock: Use homemade or high-quality chicken stock to deglaze the pan and create a silky, savory pan gravy.
Complete list of ingredients and amounts can be found in the recipe card below.
How To Make Lemon Rosemary Chicken
Recipe Tips
Use a stainless steel or ceramic-coated skillet to make this recipe. Cast iron is not ideal for reducing sauces like this one, as it can hold on to previously cooked flavors. Fresh Rosemary adds such a delicious earthy flavor to the sauce. Leave the sprigs whole so that the whole dish is infused with rosemary flavor. Chopped rosemary can turn bitter and the little bits of leaves will ruin the smooth silky sauce. Be sure to deglaze the pan! The most amazing flavor comes from the “fond” or the browned bits left after you’ve cooked the chicken. Instead of just chicken stock, try this recipe with half stock and half dry white wine. As the chicken rests it will release some of its juices. Pour that back into the sauce while it’s cooking. Lemon juice is added at the very end! This gives you a bright, light lemon flavor. You can also serve this chicken with fresh lemon wedges.
Storing Tips
Store any leftovers in a sealed container in the fridge for up to 3 days. You can reheat this dish in the microwave or in the oven, just add a splash of water to thin the sauce out again when you do.
What To Serve With Lemon Rosemary Chicken
I love this rosemary lemon chicken with roasted fingerling potatoes, cheesy boursin mashed potatoes, or buttered noodles. Add your family’s favorite steamed veggies, roasted root vegetables, or a healthy salad, and dinner is ready!
Recommended Tools
You need a few basic kitchen tools to make this easy chicken dinner and so many other meals!
I love this stainless steel pan. It’s a great pan and I use it all the time. It has plenty of surface area, cooks and browns the chicken very evenly and I love the helper handle. Kitchen tongs, I use this handy tool for browning chicken, flipping food, etc. A kitchen essential for sure. A silicone spatula, My absolute favorite cooking spatula is this one! It doesn’t damage my pots and pans, and it’s heat resistant so you can safely use it for cooking.
Lemon Rosemary Chicken: It’s so easy to make, and everyone is going to love it! Save this recipe for the next time you need a new chicken dinner idea by Pinning or sharing it. © Little Sunny Kitchen
