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Weeknight Lemon Chicken Breasts Recipe

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★★★★★

4.5 from 99 reviews

This Weeknight Lemon Chicken Breasts recipe delivers a quick, flavorful dinner featuring juicy, pan-seared chicken breasts in a vibrant lemon-rosemary sauce. Perfect for busy evenings, the recipe uses simple ingredients and stovetop cooking to create a satisfying and elegant main dish that pairs beautifully with your favorite sides.

Ingredients

Scale

Chicken

  • 4 small boneless skinless chicken breasts, about 1 1/2 pounds
  • Kosher salt and freshly ground black pepper, to taste
  • 1 ½ tablespoons canola oil

Sauce

  • 2 tablespoons unsalted butter, divided
  • 3 cloves garlic, minced
  • ½ medium shallot, diced
  • 2 teaspoons chopped fresh rosemary
  • 1 tablespoon all-purpose flour
  • 1 cup chicken stock
  • 2 tablespoons freshly squeezed lemon juice

Instructions

  1. Season Chicken: Season the chicken breasts evenly with kosher salt and freshly ground black pepper to enhance the natural flavors.
  2. Cook Chicken: Heat canola oil in a large cast iron skillet over medium heat. Add chicken breasts in a single layer and cook until golden brown, about 4-5 minutes. Reduce heat to medium-low, flip the chicken using tongs, cover, and cook until fully cooked and internal temperature reaches 165°F, about 8 more minutes. Remove from skillet and keep warm.
  3. Prepare Aromatics: In the same skillet, melt 1 tablespoon of butter over medium-low heat. Add minced garlic, diced shallot, and chopped rosemary. Cook, stirring frequently until fragrant, about 2 minutes. Season with salt and pepper as needed.
  4. Add Flour: Whisk in the all-purpose flour and cook for about 1 minute until it is lightly browned to help thicken the sauce.
  5. Add Chicken Stock: Gradually stir in the chicken stock, scraping the browned bits from the bottom of the skillet for extra flavor. Bring mixture to a boil, then reduce heat and simmer, stirring occasionally until the sauce is reduced and thickened, about 4-5 minutes.
  6. Finish Sauce: Stir in the freshly squeezed lemon juice and the remaining 1 tablespoon of butter. Season with salt and pepper to taste. Return the chicken breasts to the skillet to coat them with the sauce and warm through.
  7. Serve: Serve the chicken breasts immediately drizzled with the lemon-rosemary sauce for a bright and savory meal.

Notes

  • For extra moisture, brine the chicken breasts in saltwater for 15 minutes before cooking.
  • Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F for safety and juiciness.
  • Fresh rosemary is preferred for the best flavor, but dried rosemary can be used in a pinch (use about 1 teaspoon dried).
  • This dish pairs well with rice, mashed potatoes, or steamed vegetables.
  • To keep sauce gluten-free, substitute all-purpose flour with cornstarch or a gluten-free flour blend.

Keywords: lemon chicken, quick chicken recipe, weeknight dinner, stovetop chicken, rosemary chicken breast, easy chicken dinner

Find it online: https://mjrecipe.com/weeknight-lemon-chicken-breasts-recipe/