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Lemon and Rosemary Chicken

This baked rosemary chicken with a tangy lemon sauce is my husband's favorite, and my sister always wants it for her birthday dinner. —Laurel Dalzell, Manteca, California
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings

Ingredients

  • 4 boneless skinless chicken breast halves (4 ounces each)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 teaspoons canola oil
  • 1 shallot, finely chopped
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1/2 cup reduced-sodium chicken broth
  • 2 teaspoons grated lemon zest
  • 4-1/2 teaspoons lemon juice
  • 1/4 cup cold butter

Directions

  • Preheat oven to 400°. Sprinkle chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat oil over medium heat; brown chicken on both sides. Transfer to a 15x10x1-in. baking pan; reserve drippings. Bake chicken, uncovered, until a thermometer reads 165°, 8-10 minutes.
  • Meanwhile, in same skillet, cook and stir shallot and rosemary in drippings until tender. Stir in broth. Bring to a boil; cook until liquid is reduced by half. Reduce heat to low; stir in lemon zest and juice. Whisk in butter, 1 tablespoon at a time, until creamy. Serve with chicken.
Nutrition Facts
1 chicken breast half with 1 tablespoon sauce: 252 calories, 16g fat (8g saturated fat), 93mg cholesterol, 355mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 24g protein.

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