Weeknight Lemon Chicken Breasts Recipe
This Weeknight Lemon Chicken Breasts recipe is a quick and flavorful dish perfect for busy evenings. Tender boneless skinless chicken breasts are pan-seared to golden perfection and then simmered in a delicious lemon and rosemary sauce made with garlic, shallots, and chicken stock. Ready in just 30 minutes, this meal offers a bright and savory option that pairs well with your choice of sides.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Ingredients
Chicken
- 4 small boneless skinless chicken breasts (about 1 1/2 pounds)
- Kosher salt and freshly ground black pepper (to taste)
- 1 1/2 tablespoons canola oil
Sauce
- 2 tablespoons unsalted butter (divided)
- 3 cloves garlic (minced)
- 1/2 medium shallot (diced)
- 2 teaspoons chopped fresh rosemary
- 1 tablespoon all-purpose flour
- 1 cup chicken stock
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Season the Chicken: Season all sides of the chicken breasts with kosher salt and freshly ground black pepper to your taste.
- Sear the Chicken: Heat canola oil in a large cast iron skillet over medium heat. Add chicken breasts in a single layer, working in batches if necessary. Cook without moving until golden brown, about 4-5 minutes. Reduce heat to medium-low, flip the chicken using tongs, cover the skillet, and cook until the chicken reaches an internal temperature of 165°F, about 8 more minutes. Remove chicken and keep warm.
- Prepare Aromatics: In the same skillet, melt 1 tablespoon of butter over medium-low heat. Add minced garlic, diced shallot, and chopped rosemary. Cook while stirring frequently until fragrant, approximately 2 minutes. Season with salt and pepper to taste.
- Make Roux: Whisk in the all-purpose flour into the butter and aromatics. Cook the mixture, stirring constantly, until the flour is lightly browned, about 1 minute.
- Add Chicken Stock: Gradually stir in the chicken stock, scraping to release any browned bits from the bottom of the skillet. Bring to a boil, then reduce heat and simmer uncovered, stirring occasionally, until the sauce thickens and reduces slightly, about 4-5 minutes.
- Finish the Sauce: Stir in freshly squeezed lemon juice and the remaining 1 tablespoon of butter. Season the sauce with additional salt and pepper to taste. Return the chicken breasts to the skillet, spoon some sauce over, and warm through briefly.
- Serve: Serve immediately while hot, spooning extra lemon rosemary sauce over the chicken.
Notes
- Use a meat thermometer to ensure chicken is cooked safely to 165°F.
- For extra flavor, marinate chicken briefly in lemon juice and rosemary before cooking.
- Serve with steamed vegetables, rice, or mashed potatoes for a complete meal.
- If you don’t have fresh rosemary, dried rosemary can be used but reduce quantity to 1 teaspoon.
- Canola oil is used for its neutral taste and high smoke point; olive oil can be substituted but with a stronger flavor.
