Rosemary Chicken Breast Recipe

If you are ready to take plain chicken breasts to the next level of flavor, you are going to love this Rosemary Chicken Breast recipe. With just a few simple ingredients you will have a moist, juicy and delicious chicken breast that will be the star of your meal.

Serve the chicken with your favorite side dish or slice it and serve it as the main protein for your salad. It is a healthy addition to any meal and one that you will want to make over and over again.

Best of all it is a very easy recipe to make. In fact it is made entirely in one skillet and is ready to eat in only 30 minutes!

Chicken & Rosemary – A Classic Pairing

Rosemary is often the herb of choice when cooking a whole chicken. The earthy pine like flavor that also has a hint of citrus takes the rather natural, bland taste of the chicken and turns it into something delicious.

Therefore, when I was searching for a way to increase the flavor of boneless, chicken breasts, I decided that rosemary would be a great choice. The herb adds a layer of complexity to the dish, making it more satisfying without relying on heavy or excessive seasonings.

Not to mention that as the rosemary sizzles on the stovetop, the aroma that fills your kitchen is nothing short of comforting. It is the perfect combination to make on a dreary winter day or in the middle of summer when you want something light and refreshing for dinner.

Take the flavor of rosemary one step further and make Rosemary Roasted Potatoes to serve as the side dish to this recipe.

What You Need

Equipment Required:

• Large skillet – I prefer to use a cast iron skillet, but any heavy bottom skillet that distributes heat well works well for this Rosemary Chicken recipe.
• Kitchen Tongs – Used to flip the chicken to ensure even browning. You can also use the tongs to stir the herbs and mix the sauce.
• Instant Read Digital Meat Thermometer – This is truly the only way to know when you chicken is cooked perfectly through and it is safe to remove it from the skillet. It will ensure that your chicken does not become overcooked and dry.
• Microplaner, Zester or Peeler – You will need to zest a lemon for this recipe. Although I prefer to use a microplaner you can use a zester or even a vegetable peeler and knife to get enough lemon zest to add to the sauce.

Ingredients Required

1. Extra Virgin Olive Oil

This will be used to not only pan sear the chicken breasts, but also to sauté the shallots, rosemary and garlic.

2. Chicken Breasts

When it comes to what type of chicken to use for this recipe you will need skinless, boneless chicken breasts. However, you will want thin chicken breast so that the chicken can easily cook in a skillet. If you have a large, thick chicken breasts, simply cut it through the middle to get two thinner breasts.

3. Shallot

Shallots have a milder and sweeter flavor compared to onions. They have a subtle taste that enhances the dish without overpowering the other ingredients. However if you prefer a stronger onion taste, or don’t have a shallot on hand you can certainly substitute thinly sliced onion.

4. Garlic Cloves

As always, it is best to use fresh garlic cloves to achieve the most flavor. However, you can also use jarred minced garlic or garlic powder as an easy substitute. This recipe calls for 2 garlic cloves, therefore, you would need 1 teaspoon of jarred minced garlic or 1/4-1/2 teaspoon of garlic powder.

5. Chopped Fresh Rosemary

Because rosemary is the star of this chicken breast recipe, it is best to use fresh sprigs to achieve the most flavor. You will need 1-2 sprigs that are approximately 4-6 inches in length. Although if you don’t have fresh rosemary you can use 1/2 teaspoon of dried rosemary.

6. Chicken Stock

The base of the sauce that will coat the chicken begins with chicken stock. It is best to use low-sodium chicken stock so that you can control the salt level when serving the chicken breasts.

7. Dijon Mustard

The surprise ingredient in this recipe is Dijon mustard. The slightly tangy element that the mustard provides to the sauce pairs perfectly with the other ingredients.

8. Lemon

As mentioned above lemon zest will also be used in the sauce. However, you will also be using some of the juice as well to brighten up the flavor of the rosemary chicken sauce.

9. Butter

Butter will also be added to the sauce to give it a creamy and smooth texture. Although this time I prefer to use salted butter because it enhances the flavor of the other sauce ingredients.

10. Salt & Pepper

It goes without saying that salt and pepper are used in nearly every chicken recipe. Add as much or as little to your taste preference.

Rosemary Chicken Breast Recipe

*A printable recipe card is located at the bottom of this article which contains the specific measurements, temperatures and cook times. However, continue reading below to learn about more helpful tips about this specific recipe.

INGREDIENTS

• 1 1⁄2 tablespoons extra-virgin olive oil, divided
• 1 large boneless, skinless chicken breasts, cut into 2 thinner pieces
• 1⁄2 teaspoon kosher salt, plus more for serving
• 1 small shallot, thinly sliced
• 2 garlic cloves, minced
• 1⁄2 tablespoon chopped fresh rosemary
• 1⁄2 cup chicken stock
• 1⁄2 teaspoon Dijon mustard
• 1⁄2 teaspoon lemon zest
• 1⁄2 teaspoon lemon juice, plus more for serving
• 1⁄8 teaspoon freshly cracked black pepper
• 2 tablespoons salted butter, cold

INSTRUCTIONS

Heat 1 tablespoon of the oil in a large ovenproof skillet over medium-high heat. Season the chicken with salt.

Once the oil is hot, add the chicken breast to the skillet. Cook until browned, 3-4 minutes per side. Continue cooking, turning occasionally until the internal temperature of the chicken reaches 165°F when tested with an instant-read digital thermometer. Transfer the chicken to a plate.

Reduce the heat to medium and add the remaining 1/2 tablespoon of olive oil to the skillet. Add the shallot and cook, stirring, until lightly browned, 2-3 minutes.

Stir in the garlic and rosemary and cook until fragrant, about 1 minute more. Then stir in the chicken stock and mustard and bring the mixture to a simmer.

Reduce the heat to medium-low and cook until the sauce is reduced by half. This will happen quickly and take approximately 2-3 minutes.

Stir in the lemon zest, lemon juice, pepper, and butter until the butter melts. Taste and season with salt and more lemon juice if desired.

Return the chicken to the skillet and flip to coat and let it warm through.

Serve warm.

Enjoy! Mary

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