Delicious Rosemary Chicken (so easy)

baked rosemary chicken in a butter, lemon and chicken broth. Garnished with lemon wedges, sprinkle of fresh minced rosemary and sprigs of parsley.

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Delicious Rosemary Chicken (so easy)

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.

Prep Time5

Total Time25

Course: Main Course

Cuisine: American

Servings: servings

Calories: 246Kcal

Author: Susan Moncrieff

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.

Notes

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.

Nutrition (I am not a nutritionist. These are estimates only)