Description
This Weeknight Lemon Chicken Breasts recipe is a quick and flavorful dish perfect for busy evenings. Juicy chicken breasts are pan-seared to golden perfection, then simmered in a zesty lemon and rosemary sauce enriched with garlic, shallots, and a touch of butter for a rich finish. Ready in just 30 minutes, this recipe combines simple ingredients to create a bright, savory meal that can be paired with your favorite sides for a satisfying dinner.
Ingredients
Scale
Chicken
- 4 small boneless skinless chicken breasts, about 1 1/2 pounds
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 ½ tablespoons canola oil
Sauce
- 2 tablespoons unsalted butter, divided
- 3 cloves garlic, minced
- ½ medium shallot, diced
- 2 teaspoons chopped fresh rosemary
- 1 tablespoon all-purpose flour
- 1 cup chicken stock
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Season the Chicken: Pat the chicken breasts dry and season both sides generously with kosher salt and freshly ground black pepper to prepare for cooking.
- Sear the Chicken: Heat the canola oil in a large cast iron skillet over medium heat. In batches, place the chicken breasts in a single layer and cook until golden brown, about 4-5 minutes per side. Reduce the heat to medium-low, flip the chicken using tongs, cover the skillet, and cook the chicken through until it reaches an internal temperature of 165°F (about 8 minutes). Remove the chicken and keep warm.
- Prepare the Aromatics: In the same skillet, melt 1 tablespoon of butter over medium-low heat. Add the minced garlic, diced shallot, and chopped rosemary. Cook, stirring frequently, until fragrant—about 2 minutes. Season with salt and pepper to taste.
- Create the Roux: Whisk in the all-purpose flour to the butter and aromatics, cooking until the mixture is lightly browned and smells nutty, about 1 minute. This will help thicken the sauce.
- Add the Stock: Gradually stir in the chicken stock, scraping the browned bits from the bottom of the skillet to incorporate all the flavors. Bring the mixture to a boil, then reduce heat and simmer, stirring occasionally, until the sauce is reduced and thickened, approximately 4-5 minutes.
- Finish the Sauce: Stir in the freshly squeezed lemon juice and the remaining 1 tablespoon of butter. Season the sauce with additional salt and pepper as desired. Return the chicken to the skillet, spooning the sauce over the top to reheat briefly.
- Serve: Serve the chicken breasts immediately, spooned with the lemon rosemary sauce for a bright and savory finish.
Notes
- Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F.
- For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend or cornstarch.
- Fresh rosemary is preferred for better flavor, but dried rosemary can be used; reduce the quantity to 1 teaspoon if dried.
- This recipe pairs well with steamed vegetables, rice, or a light salad for a complete meal.
- If you prefer a stronger lemon flavor, add additional lemon zest along with the juice.
- Allow the chicken to rest briefly after cooking to maintain juiciness before serving.
Keywords: lemon chicken breasts, quick chicken recipe, weeknight dinner, skillet chicken, lemon rosemary chicken, easy chicken breasts