Lemon-Rosemary Chicken Breasts

11 Reviews
ADD YOUR REVIEW
Photo: Becky Luigart-Stayner; Styling: Cindy Barr
Yield
4 servings (serving size: 1 breast half and about 1 tablespoon sauce)
By Wendy Collett
May 2010
RECIPE BY Cooking Light

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.

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

Nutritional Information

  • Calories 230
  • Fat 8.9g
  • Satfat 1.8g
  • Monofat 5g
  • Polyfat 1.4g
  • Protein 33.4g
  • Carbohydrate 2.3g
  • Fiber 0.5g
  • Cholesterol 89mg
  • Iron 1.3mg
  • Sodium 518mg
  • Calcium 24mg

How to Make It

Step 1

Preheat oven to 375°.

Step 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.

Step 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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Ratings & Reviews

Fast and tasty for a week night

SarahSous
March 19, 2015
I followed the recipe using only two boneless chicken breasts. The sauce was tasty but barely made enough for just two servings. Like others I recommend you double or triple the sauce. It's ok for a quick weeknight meal but this isn't going to be a favorite.

Nsparks's Review

Nsparks
April 04, 2014
N/A

SingingGourmand's Review

RobinKnutson923
February 14, 2014
N/A

maggpie's Review

maggpie
July 12, 2012
This came out wonderfully! It was very lean. I used chicken thighs instead of breasts and sprinkled the remaining rosemary from the sprig into the sauce to make it look pretty. I served it with sauted collard greens (made with chicken broth, garlic and sliced almonds) and it went very well :)

bellablue05's Review

bellablue05
October 11, 2011
Great recipe! My chicken came out pretty rubbery, but I think my pieces were just too thick. Outstanding overall though.

RobinKnutson923's Review

magillesipe
January 30, 2011
Great way for cooking chicken quickly on a weeknight when time is scarce. Double the amounts given for the sauce ... the recipe only made about 1/4 cup! Next time, I'm using boneless chicken and will allow it to marinade for awhile and then bake.

user's Review

user
July 13, 2010
The lemon flavor is very concentrated after simmering for 20 minutes almost to the point where it overwhelmed the chicken and rosemary. Next time I'll simmer it a bit less or use less lemon juice.

magillesipe's Review

fernjj
May 23, 2010
Loved this recipe. The ingredient list is short and readily available. Most importantly, it comes together quickly, but looks and tastes like you slaved over the stove. This is definitely a keeper. I served it as suggested, with green beans and creamy potenta.

fernjj's Review

SingingGourmand
April 21, 2010
It was easy to make with ingredients that I always have on hand, and it tasted fresh and delicious.
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