Rosemary Chicken | The Recipe Critic

Rosemary Chicken is an incredibly simple yet flavorful dish you can whip up in no time. The infusion of butter with savory shallots, bright lemon juice, fresh rosemary, and tender seared chicken is an explosion of flavor.

Ingredients Needed For Rosemary Chicken

This lemon rosemary chicken recipe is easy to prepare and uses simple ingredients that won’t break the bank. The taste of this amazing dish will feel like it costs way more! The exact measurements are in the recipe card at the bottom of the post.

Chicken

• Boneless Skinless Chicken Breast: The perfect protein to absorb all of the incredible flavor.
• Extra Virgin Olive Oil: Helps cook the shallots and sear the chicken.
• Clarified Butter or Ghee: Adds an incredibly rich flavor. If you don’t have it or don’t have access to it, you can use olive oil instead.
• Fresh Lemon Juice: Provides a bright citrus note that perfectly goes well with the chicken.
• Fresh Rosemary: Gives the dish a fresh, earthy, and slightly piney flavor. If you don’t have fresh, you can use dried instead. Use one tablespoon in place of the fresh.
• Salt and Pepper: To taste.

Sauce

• Shallots: Adds a mild, slightly sweet, savory flavor to the rosemary chicken sauce.
• White Grape Juice or Dry White Wine: Add acidity that helps cut the rich butter sauce and savory flavors.
• Fresh Lemon Juice: Brighten the sauce with a fresh citrus flavor.
• Chilled Unsalted Butter: Make sure the butter is chilled. If it is not, the sauce won’t thicken properly.
• Salt and Pepper: To taste.
• Fresh Parsely: For garnish.

Skillet Rosemary Chicken Recipe

You will love how quickly and easily this recipe comes together. I can even have my older kids help make it! They love getting their age out by tenderizing the chicken. Teenage rage, am I right?

1. Tenderize: Slightly flatten the chicken breasts so they are of similar thickness.
2. Marinate: Add the chicken breasts to a medium bowl. Toss with three tablespoons of olive oil, lemon juice, rosemary, and salt and pepper. Cover and refrigerate for at least 30 minutes.
3. Cook: Heat a large skillet over medium-high heat, and then add the remaining two tablespoons of olive oil and clarified butter. Add the chicken breasts to the pan and then cook for 4-5 minutes on both sides. Cook until the center of the chicken reaches 165 degrees Fahrenheit.
4. Reduce: Add the grape juice (or wine) and shallots to a medium saucepan or skillet. Cook over medium-high heat until the liquid is reduced by at least half. 
5. Melt: Add the butter and lemon juice to the pan and let the butter partially melt.
6. Thicken: Once partially melted, turn off the heat and whisk it quickly to melt the remaining butter. This will thicken the sauce. Taste and season with salt and pepper. Spoon some melted butter sauce over the chicken, reserving the rest to serve with your side.