This Easy Lemon Rosemary Chicken Is a Dinner Hero
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Chicken breasts don’t have a reputation for being particularly exciting. They’re convenient and easy to find, but if treated badly they often turn out dry, bland, and boring. If seasoned well, however, they can be spectacular. Really, I promise! This recipe from Little Spice Jar takes advantage of all the easiness of a quick package of boneless, skinless chicken breasts (BSCBs) and injects a ton of flavor by simmering them in a shallow bath of lemon, garlic, and rosemary until they’re juicy, tender, and not even a little bit boring.
Start by coating the chicken breasts with lemon pepper seasoning and searing both sides in hot butter in an oven-proof skillet. The whole pan goes in the oven later, so use a cast iron pan if you have one. If you don’t have a pan that can go both on the stove and in the oven, you can transfer the chicken to a baking dish for the second part; you’ll just wind up with a second pan to clean at the end.
While the chicken cooks, make a sauce in by combining minced garlic with lemon juice, chicken broth, fresh parsley and rosemary, a bit of honey, and butter and microwaving the concoction until the butter is melted.
Once the chicken is seared on both sides, pour the sauce right over it and move the whole pan to the oven and let it cook until the chicken is done. According to the author, spooning some of the sauce over the chicken a few times during the cooking process will help make sure the chicken stays moist and doesn’t dry out.
As soon as the chicken is cooked, the dish is ready to eat. The recipe makes a lot of sauce, so it’s a great option for serving over pasta or rice, or with a side of green vegetables tossed in the sauce as well.
Get the recipe: Easy Lemon Rosemary Chicken from The Little Spice Jar