A flavorful and juicy skillet lemon rosemary chicken recipe that’s easy to make and perfect for a weeknight dinner. Tender chicken breasts are seared and simmered in a zesty lemon and fragrant rosemary sauce.
4 boneless, skinless chicken breasts (about 6 ounces each)
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
3 cloves garlic, minced
1/2 cup low-sodium chicken broth
1/4 cup fresh lemon juice (about 1-2 lemons)
1 tablespoon lemon zest
2 tablespoons fresh rosemary leaves, chopped
2 tablespoons unsalted butter
Fresh rosemary sprigs, for garnish (optional)
Lemon slices, for garnish (optional)
Pat the chicken breasts dry with paper towels. Season both sides with salt and black pepper.
Heat the olive oil in a large skillet over medium-high heat until shimmering.
Add the chicken breasts to the skillet and cook for 5-6 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F). Remove the chicken from the skillet and set aside on a plate.
Reduce the heat to medium. Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant, stirring constantly to avoid burning.
Pour in the chicken broth, lemon juice, and lemon zest. Stir to combine and scrape up any browned bits from the bottom of the skillet with a wooden spoon.
Add the chopped rosemary leaves and simmer the sauce for 3-4 minutes until it slightly reduces.
Stir in the unsalted butter until melted and the sauce is glossy.
Return the chicken breasts to the skillet, spooning some sauce over them. Cook for an additional 2 minutes to warm through and allow the flavors to meld.
Remove from heat. Garnish with fresh rosemary sprigs and lemon slices if desired. Serve immediately.