Maria Miller 
Easy Rosemary Chicken is a simple and comforting dinner made with juicy chicken breasts, fresh rosemary, garlic, and flavorful pan juices. The chicken is lightly roasted until golden and finished with the delicious juices from the pan.
Ingredients
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 tablespoons fresh rosemary, chopped
- 3 cloves garlic, minced
- ½ cup chicken broth
- ½ teaspoon paprika
- Salt and black pepper, to taste
- 1 tablespoon fresh lemon juice
- Fresh rosemary for garnish
Instructions
- Prepare the chicken: Pat the chicken breasts dry and season both sides with salt, black pepper, and paprika.
- Sear the chicken: Heat olive oil and butter in a large oven-safe skillet over medium-high heat. Add the chicken and cook for 3–4 minutes per side until nicely golden.
- Add the herbs: Stir the garlic and chopped rosemary into the pan. Cook for about 30 seconds until fragrant.
- Finish cooking: Pour the chicken broth around the chicken. Transfer the skillet to a preheated 400°F (200°C) oven and roast for about 12–15 minutes, or until the chicken is cooked through.
- Make the pan juices: Remove the chicken from the skillet and let it rest for a few minutes. Stir the lemon juice into the warm pan juices, scraping up any flavorful browned bits from the bottom.
- Serve: Spoon the rosemary pan juices over the chicken and garnish with fresh rosemary. Serve with roasted vegetables, mashed potatoes, or rice.
Recipe Details
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 4
