Tender Rosemary Chicken in a light lemon and butter sauce! This dinner comes together quickly and in one pan! Simple ingredients that yield amazing results!
Our recipe for this chicken with rosemary is really simple, but full of so much flavor. Simply sear chicken breast cutlets in a bit of butter and olive oil. Saute some onion and garlic and add broth, flour, lemon and of course rosemary !
Ingredients for Rosemary Chicken –
- Chicken Breast Cutlets – you can simply slice your chicken breasts horizontally if they are whole.
- Butter
- Olive Oil
- Onion
- Fresh Garlic
- Fresh Rosemary
- Lemon Zest
- Lemon Juice
- Flour
- Chicken Stock (plus Heavy Cream for a thicker sauce)
Heat a large skillet. Add butter and olive oil.
PRO TIP: the olive oil helps keep the butter from burning.
Sear your chicken cutlets for about 3-4 minutes on each side. It’s okay if they are not fully cooked at this point as they will simmer in the sauce for a bit.
Remove the seared chicken to a plate and cover with foil to keep warm.
In the same pan add your minced onion and garic. Saute until soft.
Next, sprinkle the flour over the onion and garlic mixture cooking until no more lumps remain.
Add in the broth, lemon juice, lemon zest and fresh rosemary. Heat until simmering and thick. Taste for salt and pepper.
PRO TIP: If you want a cream sauce, add 1/4 cup of heavy cream to the pan when adding in the chicken stock.
Add the chicken back to the pan and simmer until chicken is fully cooked and 165 degrees internally.
Garnish with a bit of lemon and rosemary sprig!
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!
Ingredients
- 4 chicken breast cutlets
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp butter
- 1 tbsp olive oil
- 1/4 cup diced onion
- 1 tbsp minced garlic
- 2 tbsp fresh chopped rosemary
- 1 tbsp lemon zest
- 2 tbsp lemon juice
- 1 tablespoon all purpose flour
- 1/2 cup chicken stock
- 1/4 cup heavy cream - optional
Instructions
- Heat a large skillet over medium high heat. Add butter and olive oil.
- Sprinkle chicken cutlets with salt and pepper on both sides.
- Add to hot pan searing 3-4 minutes on each side. Remove to a plate and cover with foil. NOTE: they may not be fully cooked at this point but will finish in the sauce.
- Reduce heat to medium Add additional olive oil and butter if needed. Saute onion and garlic until tender.
- Sprinkle flour over onion/garlic mixture and cook until no lumps remain. Add chicken stock, lemon zest, lemon juice, and cream if using. Heat to a simmer. Taste for salt and pepper.
- Add chicken back to pan spooning the sauce over the chicken. Allow to simmer until chicken is cooked through and internal temperature is 165 degrees.
- Garnish with fresh lemon and a rosemary sprig if desired!
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!