Easy Pan-roasted Chicken Breasts With Lemon And Rosemary Pan Sauce
This simple yet flavorful recipe for pan-roasted chicken breasts is infused with fresh lemon and rosemary. The chicken is seared to perfection, then finished in the oven and served with a delicious pan sauce that complements the dish beautifully.
Equipment
- 1 large oven-safe skillet
- 1 meat thermometer
- 1 tongs
- 1 cutting board
- 1 knife
Ingredients
- 4 pieces boneless, skinless chicken breasts About 1.5 lbs total.
- 2 tablespoons olive oil
- to taste salt
- to taste black pepper
- 2 cloves garlic, minced
- 1 cup chicken broth
- 1 piece lemon Juice and zest.
- 2 tablespoons fresh rosemary, chopped Or 1 tablespoon dried rosemary.
- 1 tablespoon unsalted butter
Instructions
- Preheat your oven to 400°F (200°C).
- Season the chicken breasts generously with salt and black pepper on both sides.
- Heat the olive oil in a large oven-safe skillet over medium-high heat. Once the oil is hot, add the chicken breasts. Sear for about 5-6 minutes on each side until golden brown.
- Add the minced garlic to the pan and cook for an additional minute until fragrant.
- Carefully pour in the chicken broth and add the lemon juice and zest. Scatter the chopped rosemary on top.
- Transfer the skillet to the preheated oven. Roast the chicken for about 10-12 minutes, or until the internal temperature reaches 165°F (75°C) when checked with a meat thermometer.
- Once cooked, remove the skillet from the oven and transfer the chicken to a plate to rest.
- Place the skillet back on the stovetop over medium heat. Stir in the unsalted butter and let it melt, mixing it into the sauce until it thickens slightly.
- Slice the chicken and drizzle the lemon-rosemary pan sauce over the top before serving.
Notes
You can serve this dish with a side of roasted vegetables, mashed potatoes, or a fresh salad for a complete meal.
Leftover chicken can be stored in the refrigerator for up to 3 days and is great for salads or sandwiches.