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Lemon Rosemary Chicken Recipe

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3.9 from 53 reviews

A flavorful and elegant Lemon Rosemary Chicken recipe featuring tender chicken cutlets cooked in a luscious rosemary-infused butter and lemon sauce. Perfect for a quick weeknight dinner or a special occasion, this dish combines simple ingredients with a delicious pan sauce that is both comforting and fresh.

Ingredients

Chicken

  • 2-3 large chicken breasts, boneless and skinless, sliced lengthwise into thin cutlets
  • ½ teaspoon salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons (30 ml) olive oil (not extra virgin)

Sauce

  • 3 tablespoons (40 g) unsalted butter, cold and divided
  • 4 cloves garlic, finely minced
  • 1 cup (240 ml) chicken stock or half chicken stock and half white wine
  • 1 tablespoon fresh rosemary sprigs (whole, do not chop)
  • 2 tablespoons (30 ml) lemon juice
  • Salt and pepper to taste

Instructions

  1. Prepare and cook chicken: In a large skillet over medium heat, warm the olive oil and swirl to coat the pan evenly. Season the sliced chicken cutlets with salt and pepper. Add them to the skillet and cook for about 3 minutes on each side, or until the internal temperature reaches 165°F (74°C). Remove the chicken from the pan and set aside on a plate.
  2. Sauté garlic: Add 1 tablespoon of cold butter to the same pan, then add the finely minced garlic. Sauté for 1 minute until fragrant but not browned.
  3. Deglaze the pan: Pour in the chicken stock (or half stock and half white wine) and use a spatula to scrape the browned bits (fond) from the bottom of the pan, incorporating those flavorful residues into the liquid.
  4. Add rosemary and reduce: Add the whole fresh rosemary sprigs to the liquid. Allow the sauce to simmer over medium heat for about 7-8 minutes until it reduces and thickens slightly. During this time, add any juices released by the resting chicken back into the pan to enhance the sauce’s flavor.
  5. Finish sauce with butter: Stir in the remaining 2 tablespoons of cold butter gradually to emulsify the sauce, helping it thicken and develop a luscious texture. Continue cooking until the sauce coats the back of a spoon and leaves a clean line when you run your finger through it.
  6. Add lemon and season: Remove the pan from heat. Stir in the lemon juice and season the sauce with salt and pepper to your taste. Mix well to combine all flavors.
  7. Serve: If serving immediately, return the cooked chicken cutlets to the pan with the sauce to warm through. Serve garnished with fresh lemon wedges if desired.

Notes

  • Use a stainless steel or ceramic-coated skillet for best results; avoid cast iron as it retains flavors and can affect sauce reduction.
  • Leave rosemary sprigs whole to impart flavor without bitterness from chopped herbs.
  • Be sure to deglaze the pan thoroughly to incorporate the flavorful browned bits into the sauce.
  • For variation, replace half of the chicken stock with dry white wine for a deeper flavor.
  • Add the juices released by the chicken as it rests back into the sauce for enhanced richness.
  • Taste the sauce before adding extra salt, as stock can vary in saltiness.
  • Add lemon juice at the very end to preserve its bright, fresh flavor.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.

Find it online: https://flavorspath.com/lemon-rosemary-chicken-recipe/