Name: Lemon Rosemary Pan-Seared Chicken
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 4 boneless, skinless chicken breasts (about 6 oz each); 1 large lemon, zested and juiced; 2 tbsp olive oil; 2 cloves garlic, minced; 1 tbsp fresh rosemary, finely chopped; 1 tsp kosher salt; 1/2 tsp freshly ground black pepper; 1/4 cup low-sodium chicken broth

Lemon Rosemary Pan-Seared Chicken

SweetBeet4149

This Lemon Rosemary Pan-Seared Chicken is a perfect weeknight dinner that brings together bright citrus, aromatic rosemary, and juicy pan-seared chicken in under 30 minutes. Inspired by the technique of building flavor complexity with just a few synergistic ingredients, this dish highlights the classic pairing of lemon and chicken, with a savory depth from garlic and a fresh herbal note from rosemary. It’s simple, healthy, and visually appealing, with a golden sear and a glossy, aromatic pan sauce. Serve it with your favorite seasonal vegetables or a crisp salad for a balanced meal.

Ingredients

Instructions

Pat the chicken breasts dry and place them in a shallow dish. Season both sides with salt and pepper.
In a small bowl, whisk together the olive oil, lemon zest, lemon juice, chopped rosemary, and minced garlic. Pour the mixture over the chicken, turning to coat. Let marinate for at least 10 minutes (up to 1 hour for deeper flavor).
Heat a large skillet over medium-high heat. When hot, add the chicken breasts, shaking off excess marinade (reserve marinade for later). Cook for 4-5 minutes on the first side until golden brown.
Flip the chicken and pour in the reserved marinade and chicken broth. Reduce heat to medium, cover, and let cook another 6-8 minutes, or until the chicken is cooked through (internal temp 165°F).
Remove chicken breasts to a plate. Increase heat and simmer the pan sauce for 2-3 minutes until slightly thickened. Spoon sauce over chicken and serve.