Zesty Rosemary Lemon Chicken
Juicy oven‑baked chicken breasts simmered in a bright lemon, garlic, and fresh rosemary pan sauce for an easy weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Dinner
- Method: Baked
- Cuisine: American
Ingredients
1 1/2 lb boneless skinless chicken breasts
1 1/2 tsp kosher salt
1/2 tsp black pepper
2–3 tbsp extra virgin olive oil
2 medium lemons, juiced
1/3 cup low-sodium chicken broth
4 cloves garlic, minced
1 1/2 tbsp fresh rosemary, chopped
1/4 tsp red pepper flakes (optional)
Lemon slices, for baking and serving
2 tbsp fresh parsley, chopped (for garnish)
Instructions
1. Preheat oven to 400°F (200°C).
2. Season chicken on both sides with salt and pepper.
3. Heat olive oil in an oven-safe skillet over medium-high heat.
4. Sear chicken 2–3 minutes per side until lightly golden.
5. Whisk lemon juice, chicken broth, garlic, rosemary, and red pepper flakes in a bowl.
6. Pour mixture around chicken in the skillet and add lemon slices.
7. Transfer skillet to oven and bake 15–20 minutes, until chicken reaches 165°F.
8. Rest chicken 5 minutes, then spoon pan juices over top.
9. Garnish with fresh parsley and extra lemon slices before serving.
Notes
Use chicken thighs instead of breasts if you prefer richer flavor and extra juiciness.
If the sauce tastes too sharp, stir in a small splash of broth or a drizzle of honey.
Leftovers keep 3–4 days refrigerated and reheat well with a splash of chicken broth.