Lemon Rosemary Chicken
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
6
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Calories
1515 kcal
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Course
Main Course
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Cuisine
American-Mediterranean Fusion
Lemon Rosemary Chicken
Description
This Lemon Rosemary Chicken recipe uses boneless, skinless chicken breasts cut into thin cutlets for quick, even baking. The chicken is seasoned with kosher salt and black pepper, then placed in a baking dish with extra virgin olive oil, lemon juice, fresh rosemary, minced garlic, sliced yellow onion, and chicken broth. Baking at 400°F allows the chicken to absorb the flavors and remain juicy from the broth and oil.
The dish balances the citrus brightness of lemon with the earthy herbal notes from rosemary and savory undertones from garlic and onions. The chicken cutlets become tender as they bake in the flavorful, moist environment. This preparation is straightforward and lets the simple ingredients shine without overpowering the chicken's natural taste.
Lemon Rosemary Chicken pairs well with roasted vegetables, rice, or salad for a balanced meal. The recipe notes mention that fresh rosemary is preferred but dried rosemary can substitute with adjusted quantities. Chicken breasts can be sliced into cutlets at home or purchased pre-cut.
Ingredients
- 1 1/2 pounds chicken breast about 3 chicken breasts, boneless, skinless
- kosher salt
- black pepper
- extra virgin olive oil
- 2 lemon divided
- 1/4 cup chicken broth
- 2 tablespoons rosemary chopped, fresh
- 4 garlic minced, large cloves
- 1 yellow onion halved and sliced (half moons, medium
Instructions
- Prep the oven: Preheat the oven to 400°F and position a rack in the middle.
- Slice the breasts into cutlets: Place the chicken breast flat on a cutting board and position your non-dominant hand on top to hold it firmly. Using a sharp knife, in your dominant hand, carefully slice the chicken breast horizontally starting with the thicker end and all the way through to the thin end. You should end up with two thinner cutlets for each chicken breast half. If the cutlets still need to flatten a bit, cover with plastic wrap and pound with a kitchen mallet (optional).
- Dry and season the chicken: Pat the chicken breast cutlets dry and season with kosher salt and black pepper on both sides.
- Prepare the baking dish: In a 9x13 baking dish, add about 3 tablespoons extra virgin olive oil, juice of 1 lemon (leave the second lemon for later), chicken broth, rosemary, and the minced garlic. Mix to combine.
- Add the chicken cutlets: Add the chicken breast cutlets to the baking dish and toss to coat with the olive oil and garlic mixture, then add the onion slices and toss again. Cover the baking dish with a large piece of foil, making sure the foil is not touching the chicken.
- Bake: Place the covered dish on the middle rack of your heated oven for 10 minutes, then carefully remove the foil and return the baking dish back to the oven for another 10 to 15 minutes or until the chicken is fully cooked and is no longer pink in the middle. Remove the chicken from the oven when the internal temperature reaches 160°F. Cover and let rest for another 5 minutes and the chicken will come up to 165°F. Cut half of the remaining lemon into slices to garnish the chicken. Squeeze the juice from the other half over the chicken and it’s ready to eat!
Notes
- You can request your butcher to cut chicken breasts into cutlets if preferred instead of doing it yourself.
- Fresh rosemary is recommended for best flavor, but dried rosemary can be used by substituting 1 tablespoon fresh for 1 teaspoon dried.
- This chicken bakes in a flavorful mixture that helps keep it tender and moist.
- Serving suggestions include pairing with grains or salads to complement the bright lemon and herb notes.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 1515 kcal
% Daily Value*
| Calories | 151.5kcal | 8% |
| Carbohydrates | 5.9g | 2% |
| Protein | 24.9g | 50% |
| Fat | 3.1g | 5% |
| Saturated Fat | 0.7g | 4% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 0.9g | 5% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 72.8mg | 24% |
| Sodium | 169.8mg | 7% |
| Potassium | 510.3mg | 11% |
| Fiber | 1.5g | 6% |
| Sugar | 1.7g | 3% |
| Vitamin A | 62.2IU | 1% |
| Vitamin C | 22.6mg | 25% |
| Calcium | 25.4mg | 3% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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