Weeknight Lemon Chicken Breasts Recipe
This Weeknight Lemon Chicken Breasts recipe features tender, juicy chicken cooked in a flavorful lemon and rosemary sauce. Ready in just 30 minutes, it's a perfect quick dinner option that combines simple ingredients like garlic, shallots, and chicken stock, resulting in a bright and savory dish everyone will enjoy.
- 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 the chicken breasts generously with kosher salt and freshly ground black pepper, ensuring both sides are coated for balanced flavor.
- Brown and Cook Chicken: Heat canola oil in a large cast iron skillet over medium heat. In batches if necessary, place the chicken breasts in a single layer and cook until golden brown, about 4-5 minutes. Reduce the heat to medium-low, flip the chicken using tongs, cover the skillet, and continue cooking for about 8 more minutes until the internal temperature reaches 165°F (74°C). Remove the chicken and keep warm.
- Sauté Aromatics: Melt 1 tablespoon of unsalted butter in the same skillet over medium-low heat. Add minced garlic, diced shallot, and chopped rosemary, stirring frequently, cooking until fragrant, about 2 minutes. Season with salt and pepper to taste.
- Create Roux: Whisk in the all-purpose flour into the butter and aromatics mixture until it turns lightly browned, approximately 1 minute. This will help thicken the sauce.
- Add Chicken Stock: Slowly stir in the chicken stock, using a spatula or spoon to scrape up any browned bits from the bottom of the skillet. Bring the mixture to a boil, then reduce heat to a simmer and cook, stirring occasionally, until the sauce reduces and thickens, around 4-5 minutes.
- Finish Sauce: Stir in the freshly squeezed lemon juice and remaining 1 tablespoon of butter into the sauce. Adjust seasoning with salt and pepper as needed. Return the cooked chicken breasts to the skillet to coat them with the sauce and warm through.
- Serve: Serve the lemon chicken breasts immediately while hot, spooning the luscious sauce over the top for maximum flavor.
Notes
- Using a cast iron skillet helps achieve a perfect sear on the chicken.
- Make sure to cook chicken to an internal temperature of 165°F to ensure safety and juiciness.
- Fresh rosemary adds a fragrant herbaceous note, but thyme can be substituted if unavailable.
- To make this recipe gluten-free, substitute all-purpose flour with a gluten-free flour blend.
- The sauce can be made ahead and reheated gently before serving.