On busy weeknights, simplicity is key. Cue this lemon rosemary chicken, which is one of the easiest recipes I’ve ever made. And it tastes so good! I sear chicken breasts, top them with a buttery lemon and rosemary sauce, then bake them to juicy perfection in the oven. This 30-minute meal is a weeknight hero at my house and a dish I make almost every week.
Baked Lemon Rosemary Chicken Breasts
Lemon and rosemary are a classic combination that tastes amazing paired with tender chicken breasts. Bright, citrusy lemon and fragrant, earthy rosemary just complement each other so well! This is a riff on my favorite simple baked lemon chicken, and it’s equally delicious.
My baked lemon rosemary chicken pairs those yummy flavors with butter, garlic, and a touch of maple syrup for just a hint of sweetness and caramelization. It’s perfectly balanced, and the flavor is simple yet delicious. I usually serve it with some simple rice and veggies for a healthy and tasty dish.
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Sear First for the Best Flavor
For the most flavorful rosemary lemon chicken breasts, I always sear the chicken before baking. This caramelizes the outside, creating a rich, nutty flavor while also locking in juices. Also, make sure to add the lemon juice and maple syrup at the end of searing–not before–to prevent the acid from cooking the chicken prematurely. This technique ensures a perfectly tender, juicy chicken with a bright, balanced sauce every time.
Lemon Rosemary Chicken Recipe
Equipment
- 9×13-inch Baking Dish
Ingredients
- 2 whole lemons
- 4 boneless, skinless chicken breasts
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons unsalted butter (¼ stick)
- ⅓ cup low-sodium chicken broth
- 4 cloves garlic (minced)
- 2 tablespoons chopped fresh rosemary
- 2 teaspoons maple syrup
Instructions
- Preheat the oven to 425°F. Lightly spray a 9×13-inch baking dish with nonstick spray or grease with oil. Set aside.
- Halve and juice 1 lemon. Slice the other lemon into ¼-inch rings. Set both aside.2 whole lemons
- Pat the chicken dry and season evenly with salt and pepper.4 boneless, skinless chicken breasts, 1 teaspoon kosher salt, ½ teaspoon ground black pepper
- Set a large skillet over medium-high heat. Add the butter to the skillet. Once melted, sear the chicken on both sides until golden brown, about 2-3 minutes per side. Transfer the chicken to the baking dish. Reserve the skillet.2 tablespoons unsalted butter
- Tuck in the lemon rings, placing some under and around the chicken.
- To the skillet, add the broth, garlic, rosemary, lemon juice, and maple syrup. Stir to combine, scraping up any browned bits from the bottom of the pan. Pour it over the chicken.⅓ cup low-sodium chicken broth, 4 cloves garlic, 2 tablespoons chopped fresh rosemary, 2 teaspoons maple syrup
- Bake for about 15 minutes, or until the chicken is cooked through to 165°F on an instant-read thermometer. Serve and enjoy.
Notes
- If your chicken breasts are uneven sizes, I recommend pounding them to an equal thickness with a meat mallet. Alternatively, you can place them in a Ziplock bag and pound them with a rolling pin.
- For a twist, try this chicken breast recipe with half rosemary and half thyme.
- I love slicing up leftovers and enjoying them cold on my favorite chicken cobb salad the next day for lunch.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Lemon Rosemary Chicken Step by Step
Slice the Lemons: Preheat your oven to 425°F, lightly spray a 9×13-inch baking dish with nonstick spray or grease with oil, and set aside. Halve and juice 1 lemon, then slice the other lemon into ¼-inch rings. Set both aside.
Season the Chicken: Pat 4 boneless, skinless chicken breasts dry and season evenly with 1 teaspoon of kosher salt and ½ teaspoon of ground black pepper. If your chicken breasts are of uneven sizes or thicknesses, pound them to a uniform thickness with a meat mallet so they cook at the same rate.
Sear the Chicken: Set a large skillet over medium-high heat. Add 2 tablespoons of unsalted butter to the skillet. Once melted, sear the chicken on both sides until golden brown, about 2-3 minutes per side. Transfer the chicken to the baking dish. Reserve the skillet (no need to wipe it out). Note that the chicken breasts do not need to be fully cooked through at this point; we’re just trying to get a nice sear.
Tuck the Lemons: Tuck in the lemon rings, placing some under and around the seared chicken in the baking dish. They will help keep the chicken moist and the flavor punchy.
Make the Sauce: To the reserved skillet, add ⅓ cup of low-sodium chicken broth, 4 minced cloves of garlic, 2 tablespoons of chopped fresh rosemary, the reserved lemon juice, and 2 teaspoons of maple syrup. Stir to combine, scraping up any browned bits from the bottom of the pan. Pour it over the chicken.
Bake the Chicken: Bake your lemon and rosemary chicken breasts for about 15 minutes, or until the chicken is cooked through to 165°F on an instant-read thermometer. Spoon the lemon rosemary sauce over each chicken breast to serve.
How to Store, Freeze, and Reheat
Store leftover lemon rosemary chicken breasts in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in the microwave in 30-second increments, or covered in a 350°F oven for about 20 minutes, or until warmed through
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