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Lemon and Rosemary Chicken

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

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
Lemon and Rosemary Chicken Recipe photo by Taste of Home

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

  1. 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.
  2. 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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