Chicken with Garlic and Rosemary
A delightful dish where tender chicken breasts meet the aromatic embrace of garlic and rosemary, bringing a taste of Italy to your table.
Nutrition
Calories: 280cal
Carbohydrate: 3g
Protein: 34g
Fat: 14g
Cholesterol: – -mg
Sodium: 410mg
Difficulty Level: easy
15 min Prep
30 min Cook
45 min Total
4 Servings
Ingredients
- 4 boneless, skinless chicken breasts
- 4 cloves of garlic, minced
- 2 tablespoons fresh rosemary, finely chopped
- 1 tablespoon olive oil
- 1 tablespoon butter
- Salt and pepper to taste
- 1/2 cup chicken broth
- 1 tablespoon lemon juice
Instructions
- First, gather up all your ingredients and give them a little prep. Mince that garlic nice and fine, and chop the rosemary as well. Now, season the chicken breasts lightly with salt and pepper on both sides.
- Next, we’re going to heat up a skillet. A non-stick one works best for this dish. Pop it on medium heat and add the olive oil. Once the oil is shimmering, we add the butter. Let it melt and sizzle a bit.
- In with the chicken breasts now. We want to cook these for about 5-7 minutes on each side, until they’re golden brown. We’re aiming for a nice color here.
- Once the chicken is browned, add the minced garlic and rosemary to the pan. Give it a good stir for about 1 minute, just until the garlic is fragrant. Not too long, we don’t want it to burn.
- Add in the chicken broth and lemon juice now. This will sizzle a bit, but that’s just what we want. Let it all reduce a tad. Just enough to make a lovely sauce and ensure our chicken stays juicy.
- Cover the skillet, turn the heat down to low, and let everything simmer together for another 10 minutes. This helps all those flavors blend beautifully.
- After the chicken has cooked through (you’re looking for an internal temp of 165°F), it’s time to plate up. Spoon any extra sauce over the chicken before serving.