Lemon Rosemary Chicken Breast

Ingredients

• 4 boneless skinless chicken breasts
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 tablespoons all-purpose flour
• 3 tablespoons olive oil
• 2 tablespoons unsalted butter
• 4 cloves garlic, minced
• 3/4 cup chicken broth
• 1/4 cup fresh lemon juice
• 1 tablespoon lemon zest
• 2 tablespoons fresh rosemary, chopped
• 1 lemon, thinly sliced

Method

1. 1

   Pat the chicken breasts dry with paper towels. Season both sides with salt and pepper, then dust lightly with the flour, shaking off excess.

2. 2

   Heat the olive oil in a 9-inch skillet over medium-high heat until shimmering.

   2:00 · Heat oil
3. 3

   Add the chicken breasts and sear until golden brown, about 5 to 6 minutes per side, until cooked through to 165°F internal temperature. Transfer to a plate.

   5:00 · Sear chicken per side
4. 4

   Reduce heat to medium and melt the butter in the same skillet. Add the garlic and cook, stirring, until fragrant, about 30 seconds.

   0:30 · Cook garlic
5. 5

   Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the skillet. Stir in the lemon zest and rosemary.

6. 6

   Add the lemon slices and bring the sauce to a simmer, cooking until slightly reduced, about 5 minutes.

   5:00 · Simmer sauce
7. 7

   Return the chicken breasts to the skillet and spoon the sauce over the top. Simmer 2 to 3 minutes to warm through and let the flavors meld.

   2:00 · Finish chicken in sauce
8. 8

   Transfer to plates and spoon the lemon rosemary sauce over the chicken before serving.