Pan-Roasted Lemon Rosemary Chicken



This Pan-Roasted Lemon Rosemary Chicken is a quick and flavorful dish that's perfect for a weeknight dinner. The chicken breasts are seared to golden perfection and then simmered in a tangy lemon and rosemary-infused pan sauce.

Ingredients:
  • 4 chicken breasts
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons fresh rosemary, chopped
  • 1 cup chicken broth
  • Juice of 1 lemon
  • Zest of 1 lemon
  • 2 tablespoons butter
  • 1 tablespoon all-purpose flour

Instructions:

Season chicken breasts with salt and pepper on both sides

Heat olive oil in a large skillet over medium-high heat

Add chicken breasts to the skillet and cook until golden brown, about 6-7 minutes per side

Remove chicken from skillet and set aside

In the same skillet, add minced garlic and chopped rosemary

Cook for 1-2 minutes until fragrant

Deglaze the skillet with chicken broth, scraping up any browned bits from the bottom

Stir in lemon juice and zest

In a small bowl, mix together butter and flour to form a paste

Whisk the paste into the sauce to thicken

Return chicken breasts to the skillet and simmer for another 2-3 minutes, until the sauce has thickened and chicken is cooked through

Serve chicken with pan sauce spooned over the top


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