Rosemary Chicken

Name: Rosemary Chicken
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 1/2 pounds boneless, skinless chicken breasts, about 4 small breasts or 2 large breasts cut in half horizontally; 1 teaspoon Diamond Crystal kosher salt, or 1/2 teaspoon fine sea salt; 1/2 teaspoon freshly ground black pepper; 2 tablespoons olive oil, divided; 1 1/2 tablespoons finely chopped fresh rosemary; 3 garlic cloves, minced; 1 teaspoon finely grated lemon zest; 2 tablespoons fresh lemon juice; 1/2 cup unsalted chicken broth; 1 tablespoon unsalted butter

This simple rosemary chicken is seared until golden, then finished with lemon, garlic, and a light pan sauce. It feels dinner-party friendly but is easy enough for a weeknight.

Total time: 37 min
Yield: 4 servings
Difficulty: Easy

Prep 15mCook 22mAmericanMain Course

Rosemary chicken is one of those meals that smells like you spent more time on it than you did. Fresh rosemary, garlic, lemon, and a little butter turn plain chicken breasts into a bright, savory main dish.

This version starts in a skillet so the chicken gets good color. Then it finishes in the oven with broth and lemon juice, which helps keep the meat juicy and makes a quick sauce at the same time.

Serve it with roasted potatoes, rice, buttered noodles, or a green salad. The sauce is light, so it works with almost any side.

01What you'll need

Ingredients

10 items · 4 servings

1 1/2 pounds boneless, skinless chicken breasts, about 4 small breasts or 2 large breasts cut in half horizontally
1 teaspoon Diamond Crystal kosher salt, or 1/2 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
2 tablespoons olive oil, divided
1 1/2 tablespoons finely chopped fresh rosemary
3 garlic cloves, minced
1 teaspoon finely grated lemon zest
2 tablespoons fresh lemon juice
1/2 cup unsalted chicken broth
1 tablespoon unsalted butter

02How to make it

Step-by-step

1. Heat the oven
Place a rack in the center of the oven and heat it to 425°F. Choose a large oven-safe skillet if you have one. If not, you can transfer the chicken to a baking dish later.
2. Even the chicken
Pat the chicken dry with paper towels. If any pieces are much thicker than 1 inch, gently pound them to an even thickness. This helps the chicken cook at the same speed and stay juicy.
3. Season the chicken
Sprinkle the chicken on both sides with the salt and pepper. Rub 1 tablespoon of the olive oil over the chicken, then sprinkle with the rosemary, garlic, and lemon zest. Press the seasonings onto the surface so they stick.
4. Sear until golden
Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat. Add the chicken in a single layer. Cook for 3 to 4 minutes, until the first side is golden brown. Turn and cook for 2 minutes more.
5. Add the liquid
Pour in the lemon juice and chicken broth. Use a wooden spoon to scrape up the browned bits on the bottom of the pan. Those browned bits add flavor to the sauce.
6. Finish in the oven
Transfer the skillet to the oven. Bake for 8 to 12 minutes, depending on thickness, until the thickest part of the chicken reaches 165°F on an instant-read thermometer.
7. Rest and enrich the sauce
Move the chicken to a plate and let it rest for 5 minutes. Set the skillet over low heat, add the butter, and stir until melted. Spoon the sauce over the chicken before serving.

03From our kitchen

Cook's tips

Make-ahead: You can season the chicken with the oil, rosemary, garlic, lemon zest, salt, and pepper up to 8 hours ahead. Cover and refrigerate it. Add the lemon juice right before cooking so the acid does not make the texture mushy.
Storage: Refrigerate leftover chicken and sauce in an airtight container for up to 3 days. Reheat gently in a covered skillet with a splash of broth or water.
Freezing: Cooked rosemary chicken can be frozen for up to 2 months. Freeze the chicken with a little sauce to help protect it from drying out. Thaw overnight in the refrigerator before reheating.
Rosemary swap: Use 1 1/2 teaspoons dried rosemary if you do not have fresh. Crush it between your fingers before adding it so the flavor spreads more evenly.
Chicken swap: Boneless, skinless chicken thighs work well. They may need 3 to 6 extra minutes in the oven. Cook them to at least 165°F; many cooks prefer thighs closer to 175°F because they become more tender.
No oven-safe skillet: Sear the chicken in any skillet, then transfer it to a baking dish. Pour the broth and lemon juice into the hot skillet, scrape up the browned bits, and pour everything over the chicken before baking.

Cook's note

Nutrition is estimated per serving using 1 teaspoon Diamond Crystal kosher salt and unsalted chicken broth. If you use fine table salt or salted broth, the sodium will be higher.

04Frequently asked

Questions & answers

Can I use dried rosemary instead of fresh?

Yes. Use 1 1/2 teaspoons dried rosemary in place of 1 1/2 tablespoons fresh rosemary. Dried herbs are stronger, so you need less.

How do I keep chicken breasts from drying out?

Use pieces that are an even thickness, sear them quickly, and check the temperature early. Pull the chicken from the oven when it reaches 165°F in the thickest part, then let it rest for 5 minutes.

Can I marinate rosemary chicken overnight?

You can season it overnight with oil, rosemary, garlic, zest, salt, and pepper. Wait to add the lemon juice until just before cooking, because long exposure to lemon juice can change the texture of the chicken.

What should I serve with rosemary chicken?

Roasted potatoes, mashed potatoes, rice, couscous, green beans, asparagus, or a simple salad all work well. Anything that can catch a little lemony pan sauce is a good choice.

Can I make this recipe with bone-in chicken?

Yes, but the cook time will be longer. Sear the chicken skin-side down first if it has skin, then bake until the thickest part reaches 165°F. Bone-in pieces may take 25 to 35 minutes in the oven.

05Per serving

Nutrition Facts

4 servings

Amount per serving

Calories298

% Daily Value*

Total Fat14 g: 18%
Saturated Fat4 g: 20%
Cholesterol132 mg: 44%
Sodium375 mg: 16%
Total Carbohydrate2 g: 1%
Dietary Fiber0 g: 0%
Total Sugars0 g
Protein39 g: 78%

Vitamin D0.2 mcg: 1%
Calcium17 mg: 1%
Iron0.7 mg: 4%
Potassium600 mg: 13%

* Percent Daily Values are based on a 2,000-calorie diet.

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