This lemon rosemary chicken is a great tasting dinner idea that is healthy and easy to make. With this recipe for rosemary lemon chicken, the chicken is tender and delicious.
Easy Lemon Rosemary Chicken
This one-skillet lemon rosemary recipe is packed with flavor and is oh-so-easy to prepare. The classic pairing of fresh rosemary and lemon is the centerpiece of this dish, while the addition of sautéed shallots adds a subtle depth to the flavors. When paired with frozen broccoli, you have the makings of a satisfying, healthy low-carb meal that will soon become a new family favorite. Pair this chicken with Tri-Color Rosemary Roasted Potatoes for an incredible dinner.
Should I use Chicken Breast or Chicken Thigh for Lemon Rosemary Chicken
You can use either chicken breast or chicken thighs in this recipe. While I am using breast that is is because the kids like chicken breast better and it is lower in Weight Watchers Points. Some people prefer the taste of chicken breast as it is often considered more flavorful. You can certainly use thighs if you prefer.
How to Store Rosemary Lemon Chicken
When you have leftovers of this Rosemary lemon chicken, you want to make sure to store it in the refrigerator. Keep the chicken and the lemon sauce in an airtight container. The chicken will last about 3 days when stored properly.
How to Reheat this Easy Dinner Recipe
This is such an easy dinner and it makes great leftovers or for lunch the next day. To reheat this chicken recipe, you will want to either reheat it in a skillet or in the microwave.
How Many Weight Watchers Points in Lemon Rosemary Chicken Breast
When you are making this lemon rosemary chicken breast, you want to use lite butter. While I usually try to avoid adding the butter in recipes like this, for this one it is needed. The butter adds a crisy coating on the chicken and it is used to create the sauce.
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Want More Weight Watchers Dinner Recipes?
- Salsa Chicken
- Easy Black Bean Tacos
- Chicken Enchiladas
- Crockpot Skinny Orange Chicken Recipe
- Skinny Smothered Pork Chops
- Italian Chicken
- Mozzarella Stuffed Chicken Breast Recipe
Ingredients in Lemon Rosemary Chicken
- Unsalted lite butter
- Boneless, skinless chicken breast
- Sea salt and black pepper
- Shallots
- Chicken stock
- Rosemary leaves
- Frozen broccoli
- Lemon
How to Make Rosemary Lemon Chicken
Heat 1 tablespoons butter in a large skillet over medium-high heat until melted. Swirl to coat bottom of pan.
Lay out the chicken and season each side with salt and black pepper. Add seasoned chicken to hot skillet and cook for 4-5 minutes per side, or until chicken is golden brown and releases easily from the bottom of the skillet. Remove from heat and transfer chicken to a plate. Cover and keep warm.
Reduce heat to medium and add remaining butter and sliced shallots to skillet. Sauté shallots, stirring occasionally, until soft and golden brown, approximately 4-5 minutes.
Add chicken stock to skillet and increase heat to medium-high. Bring liquid to a boil while using a spatula or wooden spoon to scrape up brown bits from bottom of pan. Add chopped rosemary leaves and continue cooking until liquid is reduced by about half, approximately 4-5 minutes, stirring occasionally.
Return chicken and its juices to the skillet, along with the frozen broccoli and thin lemon wedges. As the lemon cooks, it will release the lemon juice for the sauce. Cover and reduce heat to medium-low, and simmer for 10-12 minutes, or until broccoli is crisp tender and chicken is cooked through. (Internal temperature should read 165°F on an instant-read thermometer).
Remove from heat and serve immediately with a spoonful of pan sauce drizzled over each chicken thigh. Garnish with additional lemon wedges, if desired. Enjoy!
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- 2 T. unsalted butter divided
- 6 boneless skinless chicken thighs
- Sea salt and black pepper to taste
- 2 medium shallots sliced thin
- 1 c. chicken stock preferably organic
- 1½ T. fresh rosemary leaves finely chopped
- 1 16- oz. bag frozen broccoli
- 1 medium organic lemon sliced and cut into small, thin wedges
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Heat 1 tablespoons butter in a large skillet over medium-high heat until melted. Swirl to coat bottom of pan to cook the roasted chicken.
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Lay out and season each side of the chicken breast with salt and black pepper. Add seasoned chicken to hot skillet and cook for 4-5 minutes per side, or until chicken is golden brown and releases easily from the bottom of the skillet. Remove from heat and transfer chicken to a plate. Cover and keep warm.
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Reduce heat to medium and add remaining butter and sliced shallots to skillet. Sauté shallots, stirring occasionally, until soft and golden brown, approximately 4-5 minutes.
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Next start the rosemary lemon sauce. Add the chicken stock to skillet and increase heat to medium-high. Bring liquid to a boil while using a spatula or wooden spoon to scrape up brown bits from bottom of pan. Add chopped rosemary leaves and continue cooking until liquid is reduced by about half, approximately 4-5 minutes, stirring occasionally.
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Return the lemon rosemary chicken and its juices to the pan, along with the frozen broccoli and thin lemon wedges. As the lemon cooks, it will release the lemon juice for the sauce. Cover and reduce heat to medium-low, and simmer for 10-12 minutes, or until broccoli is crisp tender and chicken is cooked through. (Internal temperature should read 165°F on an instant-read thermometer).
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Remove from heat and serve immediately with a spoonful of pan sauce drizzled over each chicken breast. Garnish with additional lemon wedges, if desired. Enjoy!
