Description
This Weeknight Lemon Chicken Breasts recipe features tender, juicy chicken breasts cooked in a savory lemon garlic rosemary sauce. Quick and easy to prepare, this dish is perfect for a flavorful dinner any night of the week, using simple ingredients and a stovetop method for a delicious home-cooked meal.
Ingredients
Scale
Chicken and Seasoning
- 4 small boneless skinless chicken breasts, about 1 1/2 pounds
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Cooking Fats
- 1 ½ tablespoons canola oil
- 2 tablespoons unsalted butter, divided
Aromatics and Herbs
- 3 cloves garlic, minced
- ½ medium shallot, diced
- 2 teaspoons chopped fresh rosemary
Sauce Ingredients
- 1 tablespoon all-purpose flour
- 1 cup chicken stock
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Season Chicken: Pat the chicken breasts dry, then season both sides generously with kosher salt and freshly ground black pepper for optimal flavor.
- Cook Chicken: Heat canola oil in a large cast iron skillet over medium heat. Place the seasoned chicken breasts in a single layer without crowding. Cook for 4-5 minutes until the bottom is golden brown. Reduce heat to medium-low, flip the chicken, cover the skillet, and cook for an additional 8 minutes or until the internal temperature reaches 165°F (74°C). Remove chicken from skillet and keep warm.
- Sauté Aromatics: In the same skillet, melt 1 tablespoon butter over medium-low heat. Add minced garlic, diced shallot, and chopped rosemary. Stir frequently and cook until fragrant, about 2 minutes. Season lightly with salt and pepper.
- Make Roux: Sprinkle in 1 tablespoon flour and whisk continuously until the flour is lightly browned, about 1 minute, to thicken the sauce.
- Build Sauce: Slowly add chicken stock while scraping up browned bits from the skillet bottom. Bring the mixture to a boil, then reduce heat to simmer, stirring occasionally until the sauce reduces and thickens, approximately 4-5 minutes.
- Finish Sauce and Combine: Stir in freshly squeezed lemon juice and remaining 1 tablespoon butter until melted and incorporated. Adjust seasoning with salt and pepper to taste. Return the cooked chicken breasts to the skillet and coat with the sauce.
- Serve: Plate the chicken breasts and spoon the lemon garlic rosemary sauce over the top. Serve immediately for best flavor and texture.
Notes
- To ensure even cooking, pound chicken breasts to uniform thickness if needed.
- Use fresh lemon juice for the best bright flavor; bottled lemon juice may alter the taste.
- If you prefer a thicker sauce, simmer longer or add a bit more flour at the roux stage.
- Serve with steamed vegetables or rice to complete the meal.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
Keywords: lemon chicken breasts, quick chicken recipe, stovetop chicken, garlic rosemary chicken, weeknight dinner, easy chicken breasts, lemon garlic sauce