Rating: 4.33 stars
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

A truly easy and superb lemon-rosemary chicken dish with amazing flavor. Best served with fresh green beans and light and fluffy garlic mashed potatoes, or serve with your favorite sides.

Recipe Summary

prep:
20 mins
cook:
30 mins
additional:
5 mins
total:
55 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C).

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  • Blend butter, rosemary, garlic, 2 tablespoons plus 2 teaspoons lemon juice, thyme, and olive oil together in an electric blender. Pour a small amount into a skillet placed over high heat, covering the bottom.

  • Place chicken breasts in the skillet and pour remaining butter mixture on top. Cook until golden brown, about 5 minutes, flipping as needed. Transfer to a baking dish and pour mixture from the skillet over the chicken. Lightly dust with lemon zest.

  • Bake in the preheated oven until no longer pink in the centers and juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C). Remove and let stand for 5 minutes before serving.

Cook's Note:

Cooking time may differ based on your oven.

Nutrition Facts

305 calories; protein 24.3g; carbohydrates 5g; fat 21.7g; cholesterol 105.3mg; sodium 167mg. Full Nutrition
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Reviews (1)

Most helpful critical review

Rating: 3 stars
07/03/2020
Great smells but the flavors did not quite measure up. (my husband gave it 4 stars though) Read More
3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
07/03/2020
Great smells but the flavors did not quite measure up. (my husband gave it 4 stars though) Read More
Rating: 5 stars
10/27/2020
This came together beautifully. I really liked the flavor- it was delicious. Instead of the butter I used olive oil and added a tsp of salt. I did not have fresh thyme so I subbed a scant TBS of dried. There was not a whole lot of sauce so I pan fried two small breasts and 6 thighs with a spray of oil and because I didn’t have lemon zest I sprinkled them generously with lemon pepper. I popped the pan into the hot oven with the sauce on top. The sauce packed a great punch of flavor. I’ll make this again. Read More