Easy Lemon Rosemary Chicken

An easy lemon rosemary chicken recipe that needs just ten simple ingredients! The chicken is seasoned with lemon pepper seasoning, seared then cooked during a simple lemon rosemary butter sauce.

But altogether seriousness, what i really like most about my lemon rosemary chicken recipe is that you simply can make it as simple or fancy as you’d like. Serve it with steamed veggies and fluffed rice or quinoa to stay it weeknight friendly. Make it with homemade focaccia and roasted brussels sprouts if you would like to impress your guests.

Easy Lemon Rosemary Chicken

And there are other options too! Easy chicken dinners are totally my jam. Starting with the primary of its name, one skillet lemon garlic chicken, which you guys have loved and made the maximum amount as we have! Seriously, it’s the foremost popular recipe on Little Spice Jar. In recent years, I’ve shared my mozzarella chicken, bruschetta chicken, honey lemon chicken, balsamic tomato baked chicken, cheesy bbq chicken, which is essentially a bbq chicken pizza gone crustless, and therefore the list goes on and on.

What all of those recipes have in common is that they’re all big on flavor, easy on pack up , and quick to form .

INGREDIENTS:

• 4 boneless, skinless chicken breasts ( 1 1/4 pounds total)
• 1 ¼ teaspoon lemon pepper seasoning
• 3 tablespoons EACH: butter AND lemon juice
• 5 cloves garlic minced
• ⅓ cup chicken broth
• 1 ¼ teaspoon EACH: freshly chopped rosemary AND parsley
• ¼ teaspoon red pepper flakes (more/less to taste)
• 2 teaspoons honey (or maple syrup)
• additional lemon slices, for garnish

INSTRUCTIONS:

1. PREP: Position a rack in the center of the oven and preheat the oven to 425ºF. 
2. SAUCE: In a 1-cup measuring cup, combine 2 tablespoons of butter, lemon juice, minced garlic, chicken broth, freshly chopped rosemary, parsley, red pepper, and honey and microwave in 30-second increments until the butter melts. Keep a close eye on it so it doesn’t boil over!
3. CHICKEN: Season the chicken breasts with lemon pepper seasoning on both sides and a big pinch of salt. Add the remaining tablespoon of butter to an ovenproof skillet placed over medium-high heat and when it’s hot, sear the chicken breasts. Do not overcrowd the pan or your chicken won’t brown. You may want to do this in two batches. Cook the chicken for 2-3 minutes per side. If you don’t have an ovenproof skillet, transfer the chicken to a 9×13 baking dish sprayed with cooking spray. 
4. BAKE: Pour the prepared sauce over the chicken. Bake for 13-17 minutes or until the internal temperature of the chicken reaches 165ºF. Feel for firmness on the thickest part of the breast if you don’t have a thermometer. Spoon the sauce over the chicken breasts a couple of times during the baking process to keep the chicken moist! The amount of time required for the chicken to bake just depends on the thickness.

Share :