Lemon Rosemary Chicken

There’s almost nothing better than the smell of chicken in the oven, especially if it’s smothered in an herby sauce (hey, a homemade roasted chicken was the backdrop to Harry proposing to Meghan, so you know you really can’t go wrong with a good chicken recipe).

Lemon rosemary chicken is healthy, loaded with flavor from a tangy sauce and only requires a few common ingredients to have your kitchen smelling irresistible and your taste buds feeling very, very happy. It’s simple enough to add to the weeknight lineup, and crave-worthy enough to make for group gatherings and celebrations.

Lemon Rosemary Chicken Ingredients

• Chicken breast: We use boneless and skinless chicken breasts for this rosemary lemon chicken. If your chicken breasts are bigger than the recipe calls for, you can cut them down, as uniform size and thickness will help your chicken stay juicy. (Ensure you have the right weight with a kitchen scale.)
• Shallot: Shallots are in the same family as onions and garlic, and they’re kind of a cross between the two. Shallots are milder and sweeter than onions, but if you can’t get your hands on any, you can sub in a yellow or sweet onion.
• Rosemary: Aromatic and fragrant, minced fresh or dried rosemary will complement the lemon. If you can get fresh rosemary, the flavors will be stronger.
• Chicken broth: The liquid base for your sauce, this adds additional savory flavors, richness and protein. Reduced-sodium chicken broth will keep the dish from being too salty.
• Lemon zest and lemon juice: The lemon zest and juice together ensure that the lemon flavor is prominent. If you’re unsure, here’s how to zest a lemon.
• Butter: You’ll want your butter cold—it helps make the sauce creamier.

Directions

Step 1: Prep the chicken

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Preheat the oven to 400°F. Sprinkle the chicken with salt and pepper.

Step 2: Brown the chicken

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In a large cast-iron skillet or other heavy skillet, heat the oil over medium heat, and brown the chicken on both sides.

Step 3: Bake the chicken

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Transfer the chicken to a 15x10x1-inch baking pan, reserving the drippings in the skillet. Bake the chicken, uncovered, until a thermometer reads 165°, 8 to 10 minutes.

Editor’s Tip: A meat thermometer can be helpful in reaching the perfect temperature, without any guesswork.

Step 4: Make the sauce

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In the same skillet, cook and stir the shallot and rosemary in the drippings until tender. Stir in the broth. Bring to a boil, and cook until the liquid is reduced by half. Reduce the heat to low, and stir in the lemon zest and juice. Whisk in the butter, 1 tablespoon at a time, until the sauce is creamy. Serve the sauce over the chicken.

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Lemon Rosemary Chicken Variations

• Increase the heat: For a little extra spice, add some red pepper flakes or a pinch of cayenne pepper to the sauce.
• Change your citrus: Swap out your lemon with an orange or lime.
• Add in garlic: Upgrade your sauce with some minced garlic.
• Add mushrooms: Saute some mushrooms (cremini mushrooms will work well) to serve on top of the chicken.
• Don’t forget toppings: You can place sprigs of fresh rosemary on top of the dish for a finishing touch. And capers will make a nice briny addition to the lemon and rosemary.
• Marinate the chicken: Marinate your chicken breasts in some olive oil, lemon zest and juice, and rosemary, for up to 30 minutes or overnight before cooking.

How to Store Lemon Rosemary Chicken

You can store your chicken in the fridge in an airtight container for up to three days. I prefer to warm leftovers up in the oven or stove rather than the microwave. For the best results, follow our tips for reheating chicken.

Can you freeze lemon rosemary chicken?

Yes! You can freeze it for up to two months in a freezer-safe container if you’re storing leftovers or making meal prep recipes. If you’re planning to do the latter, we recommend portioning out the lemon and rosemary chicken so it’s easy to grab what you need.

Lemon Rosemary Chicken Tips

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What should I serve with lemon rosemary chicken?

You have plenty of options! We love cooked vegetables alongside a lemon rosemary chicken breast, like roasted Brussels sprouts or lemon broccoli. You also can’t go wrong with a side of roasted potatoes or ciabatta. For a lighter option, try a green salad.

Can I use chicken thighs instead of chicken breasts?

Yes, just know that doing so may impact cooking time. Chicken thighs will yield a juicier meal.

Can I use frozen chicken in this recipe?

You can, but the chicken must be fully thawed before you begin cooking.