Ingredients
Scale
Here’s what you’ll need to make the Easy Lemon Rosemary Chicken:
- 4 boneless, skinless chicken breasts (or thighs for a juicier option)
- 1 lemon (juice and zest)
- 2 tablespoons fresh rosemary (finely chopped), or 1 tablespoon dried rosemary
- 3 cloves garlic, minced
- 3 tablespoons olive oil
- 1 tablespoon honey (optional, for a touch of sweetness)
- Salt and pepper, to taste
- 1 tablespoon Dijon mustard (optional, for extra depth of flavor)
- Fresh rosemary sprigs (for garnish, optional)
Ingredient Highlights
- Lemon: The juice and zest of lemon bring a refreshing citrus flavor that brightens the dish, making it a perfect complement to the savory chicken.
- Rosemary: This fragrant herb gives the chicken a fragrant, earthy note. Rosemary pairs beautifully with lemon, infusing the chicken with its signature piney flavor.
- Garlic: Garlic adds depth and warmth to the marinade, enhancing the overall flavor profile of the chicken.
- Olive Oil: Olive oil helps to coat the chicken and ensures it stays moist during cooking while contributing to the overall richness of the dish.
- Honey: A small drizzle of honey provides a subtle sweetness that balances the acidity of the lemon, but it can be omitted if you prefer a more savory dish.
- Dijon Mustard: For those who enjoy a little tang and complexity in their dishes, Dijon mustard adds a sharp, spicy note to the marinade.
Instructions
Prepare the Chicken:
- Marinate the Chicken: Start by preparing the chicken breasts. If they are very thick, you may want to slice them in half horizontally to create thinner cutlets, ensuring they cook evenly. Place the chicken breasts in a resealable plastic bag or shallow dish.
- Make the Marinade: In a small bowl, combine the lemon juice, lemon zest, chopped rosemary, minced garlic, olive oil, honey (if using), Dijon mustard (if using), salt, and pepper. Whisk everything together until well combined.
- Coat the Chicken: Pour the marinade over the chicken breasts, ensuring that the chicken is evenly coated. If you’re using a bag, seal it and massage the marinade into the chicken for a few minutes. If you’re using a dish, cover the dish with plastic wrap. Let the chicken marinate in the refrigerator for at least 15 minutes, or up to 30 minutes if you have time. The longer it marinates, the more flavor the chicken will absorb.
Cook the Chicken:
- Preheat the Pan: Heat a large skillet or non-stick pan over medium-high heat. Add a tablespoon of olive oil to the pan and allow it to heat up for a minute or so.
- Cook the Chicken: Remove the chicken from the marinade, letting any excess marinade drip off. Place the chicken in the hot pan, cooking for 5-7 minutes per side, depending on the thickness of the chicken. You’ll know the chicken is done when it reaches an internal temperature of 165°F (74°C) and is no longer pink in the center.
- Rest the Chicken: Once the chicken is cooked through, remove it from the pan and let it rest for 5 minutes. This helps the juices redistribute and keeps the chicken tender and moist.
Serve:
- Garnish and Serve: Slice the chicken and garnish it with fresh rosemary sprigs and an extra drizzle of lemon juice if desired. Serve alongside your favorite sides, such as roasted vegetables, mashed potatoes, rice, or a fresh salad.
- Prep Time: 10 minutes
- Marinating: 15-30 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 4
- Calories: 350-400
- Fat: 22g
- Carbohydrates: 8g
- Protein: 35g