Who doesn’t love chicken with fresh rosemary? This easy, one pan Rosemary Chicken is infused with our favorite fresh herb, garlic, and bright, zesty lemon for a one pan dish the whole family loves.
Rosemary Chicken Recipe
Our recipe for this chicken with rosemary is really simple, but full of so much flavor. It is a par cooked pan seared chicken breast, with a rosemary lemon sauce made in the same pan. Once the sauce is finished, the chicken cooks up to in the same pan in a preheated oven.
Ingredients:
- Chicken Breasts
- Salt & Pepper
- Butter
- Olive Oil
- Onion
- Fresh Garlic
- Fresh Rosemary
- Lemon Zest
- Lemon Juice
- Flour
- Chicken Stock (or Heavy Cream)
Perfectly Pan Seared Chicken
We really recommend a cast iron pan for this recipe. While searing the chicken, preheat the oven to 350 degrees fahrenheit.
- First step to our rosemary chicken recipe is to sear the chicken, but we’re only going to par-cook it (I.E. get a golden crust on it, then it will finish cooking in the sauce).
- When searing chicken, it’s important to pat the chicken dry with a paper towel to remove any excess moisture, which will give us a golden brown sear.
- Once the chicken is patted dry, season both sices with salt and pepper.
- Sear the chicken in a in olive oil, until a golden brown crust appears on both sides.
- Once golden brown, remove from pan. The chicken will still be raw inside, but will cook to temperature later in the recipe!
- When searing chicken, it’s important to pat the chicken dry with a paper towel to remove any excess moisture, which will give us a golden brown sear.
Rosemary Sauce for Chicken
In an oven safe pan, combine olive oil and butter. Olive oil has a higher burning point than butter so by combining the two, you buy some time and flavor in your sautéing. Add onions, and sauté until translucent and slightly golden. Then add minced garlic, rosemary, lemon zest and lemon juice. Add flour, and stir until fully coated. Add chicken stock and continue stirring. Bring sauce to a simmer.
PRO TIP: If you want a cream sauce, add 1/4 cup of heavy cream to the pan when adding in the chicken stock.
Place the chicken back in the pan, and place the pan in the oven for roughly 10-15 minutes, or until the chicken reaches 165 degrees internally.
Spoon the pan sauce onto the fully cooked chicken, and let rest for about 5 minutes before cooking. I like to garnish with a lemon wedge and a sprig of rosemary before serving!
If you love chicken dinners, here’s a few of our favorites!
More One Pan Chicken Recipes:
- Easy Chicken in Mustard Cream Sauce
- Creamy Chicken Bake
- Baked Honey Mustard Chicken & Rice
- Easy Chicken Orzo
What do you think about this recipe? Have questions? Comment below! Don’t forget to like us on Facebook, and connect with us on Instagram and tag your @Laughingspatula recipes with #laughingspatula,while you’re at it…We love to see your pics!
Equipment
- 1 Cast Iron Pan or oven safe
Ingredients
- 2 chicken breasts
- 1 tsp salt
- 1 tsp pepper
- 1/2 tbsp butter
- 1/2 tbsp olive oil
- 1/4 cup diced onion
- 1 tbsp minced garlic
- 1/2 tbsp fresh chopped rosemary
- 1/2 tbsp lemon zest
- 1 tsp flour
- 1 tbsp lemon juice
- 1/2 cup chicken stock
- 1/4 cup heavy cream (optional)
Instructions
- Preheat oven to 350 degrees fahrenheit.
- In a 10 inch cast iron (or other oven safe pan) on medium heat, melt butter and olive oil together. Separately, pat chicken breasts dry and coat with salt and pepper on both sides.Once sizzling, add chicken breasts to pan. Cook for 3-4 minutes on both sides until golden brown. Remove from pan and set aside.
- With pan still on medium heat, add onion and sauté until translucent, then add garlic, rosemary, lemon zest, lemon juice, and sautéed for about a minute. Sprinkle flour over onion mixture until fully coated. Add chicken stock (and cream if desired) and whisk until fully combined and a thickened sauce forms.
- Remove from heat, add chicken breasts, and place in oven for about 10-15 minutes or until chicken breasts are 165 degrees internally (at their thickest point). Remove from oven.
- Spoon the pan sauce onto the fully cooked chicken, and let rest for about 5 minutes before serving.
Stuart says
This looks great and I’m adding it to this week’s menu. STEP 5 ends with the word “cooking”. Did we mean serving or is there more cooking to be done?
Kathi & Rachel says
Yes, meant serving. Flying fingers! Thanks for the heads up, hope you love it!
Miska Knezevic says
EXCELLENT!
Lynda says
Can I leave out the heavy cream and just add more chicken broth. I am not a cream sauce person. I am going to try this this week. Glad to see it is only for 2 chicken breasts as I am by myself and this is just perfect. two meals. Yeah!
Kathi & Rachel says
Yes you can omit the cream. It’s an optional ingredient. Hope you love them!