Bursting with rosemary flavor, this chicken is quick and easy to prepare. Browned for juicy perfection, it is then oven simmered in a delicious rosemary butter sauce. Perfect for a quick and flavorful weeknight meal or impressive enough for guests.
Chicken is my favorite protein and it can be made so simply and still be flavorful. For those evenings you are in a rush, you can also try this quick and easy marinaded air fried chicken to make flavorful juicy chicken fast. If it's pork chops that you have handy, this three ingredient pork chop marinade helps make your pork chops quickly and deliciously. It's one of the most popular easy recipes on my site!
Why I love this recipe
This chicken is juicy, every time! Searing the chicken first locks in its juices, leaving you with tender and flavorful chicken breasts in every bite. The simple rosemary butter sauce adds another layer of moisture, ensuring your chicken stays perfectly moist and delicious.
This chicken with rosemary is simple and flavorful. We skip complicated marinades and rely on fresh herbs for a burst of flavor. Just a few pantry staples and finishing in a quick sauce help create a satisfying and delicious meal.
Ingredients
- Chicken breasts (2 boneless skinless ones that weight about 1 ¼ lbs - we will cut them into 4 portions.
- Olive oil or any other oil suitable to brown the chicken
- Fresh rosemary - dried rosemary can be substituted
- melted butter
- chicken broth - if you are unexpectedly out of chicken broth, vegetable broth also works
- fresh lemon juice - I've also made this using fresh lime juice. It's a different flavor but it is delicious.
Instructions
Preheat oven to 400°F. Spray baking dish and set aside.
The baking dish I used was 9 x 11 inches, but a 9 x 9 inch sized one would also work.
Step 1
Cut two chicken breasts in half so you have two thin chicken filets. Pat chicken dry and season all sides with salt. Cut the chicken like I show in the image below.
Step 2
Heat oil in a large pan on medium high heat. Place chicken breasts in pan and cook for 2 - 3 minutes on each side until nicely browned.
Step 3
Place chicken into baking dish.
In a small bowl, add melted butter, chicken broth, lemon juice and minced rosemary. Mix and then pour on top of chicken.
Step 4
Bake for 15 minutes or until chicken is done (thermometer reads 165°F). Time can vary a few minutes due to the size of the chicken.
Step 5
Garnish by first spooning sauce over chicken and then sprinkling some minced rosemary or parsley on top. To make it look extra delicious, serve with lemon wedges between chicken pieces.
FAQs
I like using either thyme or a dried Italian herb mix. If using dried seasonings, use about ⅓ less than fresh.
Yes. But be aware that dark meat takes a few minutes longer to cook. Add a few minutes and ensure chicken is cooked through (internal temp. 165°F).
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Storage
Leftovers store well in the refrigerator for up to 3 days. May also be frozen up to 3 months if well wrapped. I usually use up the leftovers by making a quick chicken salad sandwich.
Sides to Enjoy
Delicious Rosemary Chicken (so easy)
Equipment
- The baking dish I used was 9 x 11 inches, but a 9 x 9 inch sized one would also work.
Ingredients
- 1 tablespoon olive oil or vegetable oil
- 1¼ lb chicken two chicken breasts that will be cut in half
- ½ teaspoon salt to taste
- 3 teaspoons rosemary minced
- 2 tablespoons butter melted
- ¼ cup chicken broth
- 2 tablespoons lemon juice
- lemon wedges, fresh rosemary, parsley optional garnishes
Instructions
- Preheat oven to 400°F. Spray baking dish and set aside.
- Cut two chicken breasts in half so you have two thin chicken filets. Pat chicken dry and season all sides with salt. Cut the chicken like I show in the image below.
- Heat oil in a large pan on medium high heat. Place chicken breasts in pan and cook for 2 - 3 minutes on each side until nicely browned.
- Place chicken into baking dish. In a small bowl, add melted butter, chicken broth, lemon juice and minced rosemary. Mix and then pour on top of chicken.
- Bake for 15 minutes or until chicken is done (thermometer reads 165°F). Time can vary a few minutes due to size of chicken.
- Garnish by first spooning sauce over chicken and then sprinkling some minced rosemary or parsley on top. To make it look extra delicious, serve with lemon wedges between chicken pieces.
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