Lemon Rosemary Chicken

Ingredients:

For the Chicken:

4 boneless, skinless chicken breasts (or thighs)

1 teaspoon salt

½ teaspoon black pepper

½ teaspoon garlic powder

1 tablespoon olive oil

For the Lemon Rosemary Sauce:

2 tablespoons unsalted butter

3 cloves garlic, minced

1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried rosemary)

½ teaspoon red pepper flakes (optional for heat)

1 cup chicken broth

2 tablespoons lemon juice

1 teaspoon lemon zest

1 teaspoon Dijon mustard

½ teaspoon honey

1 tablespoon heavy cream (optional, for a richer sauce)

For Garnish:

1 teaspoon fresh parsley, chopped

2 lemon slices (for serving)

Directions:

Prepare the chicken: Pat the chicken dry and season both sides with salt, black pepper, and garlic powder.

Sear the chicken: Heat olive oil in a skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side until golden brown and fully cooked. Remove from pan and set aside.

Make the sauce: In the same pan, melt butter and sauté garlic, rosemary, and red pepper flakes for 30 seconds until fragrant.

Deglaze & simmer: Add chicken broth, lemon juice, lemon zest, Dijon mustard, and honey. Stir well and let simmer for 3-4 minutes. Stir in heavy cream if using.

Combine everything: Return the chicken to the pan, spoon the sauce over the top, and cook for 2 more minutes to let the flavors meld.

Serve & garnish: Sprinkle with fresh parsley, add lemon slices, and serve hot with rice, potatoes, or roasted vegetables.

Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes

Kcal: 420 kcal | Servings: 4