Lemon Rosemary Chicken Recipe

4 from 1 vote

This lemon rosemary chicken is so simple topped with a buttery lemon and rosemary sauce and baked to juicy perfection in the oven.

Prep Time10

Cook Time20

Total Time30

Course: Dinner, Main Course

Cuisine: American

Servings: servings

Calories: 340kcal

Preheat the oven to 425°F. Lightly spray a 9x13-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.

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.

Storage: Store lemon rosemary chicken breast in an airtight container in the refrigerator for up to 3 days, or in the freezer for up to 3 months.