Lemon-Rosemary Chicken Breasts

Photo: Becky Luigart-Stayner; Styling: Cindy Barr

A former personal chef, Wendy Collett discovered ways to create tasty meals using fresh ingredients. Adding fresh asparagus and creamy polenta makes an easy and elegant dinner for company.

Yield: 4 servings (serving size: 1 breast half and about 1 tablespoon sauce)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 230
  • Fat: 8.9g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 5g
  • Polyunsaturated fat: 1.4g
  • Protein: 33.4g
  • Carbohydrate: 2.3g
  • Fiber: 0.5g
  • Cholesterol: 89mg
  • Iron: 1.3mg
  • Sodium: 518mg
  • Calcium: 24mg

Ingredients

  • 1 1/2 tablespoons olive oil
  • 1/2 teaspoon salt, divided
  • 1/2 teaspoon black pepper, divided
  • 4 (8-ounce) bone-in chicken breast halves, skinned
  • 1 1/2 cups fat-free, less-sodium chicken broth
  • 1/3 cup fresh lemon juice
  • 1 rosemary sprig

Preparation

  1. 1. Preheat oven to 375°.
  2. 2. Heat a large skillet over medium-high heat; add oil. Sprinkle 1/4 teaspoon salt and 1/4 teaspoon pepper over chicken. Add chicken; cook 3 minutes on each side. Arrange chicken in a 13 x 9–inch baking dish. Bake at 375° for 25 minutes or until a thermometer registers 165°. Remove from oven; cover and let stand 15 minutes.
  3. 3. Heat skillet over medium-high heat. Add broth, juice, and rosemary sprig. Bring to a boil, scraping pan to loosen browned bits; reduce heat, and simmer 20 minutes or until broth mixture measures 1/3 cup. Discard rosemary sprig; stir in remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Serve sauce with chicken.
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