Rosemary Chicken is a hearty meal that blends together fresh citrus flavors, with rosemary in a buttery sauce. The meat is juicy and perfectly tender.
If you like poultry-based dishes and want to add variety on your recipes, make sure to take a look at my recipes for Instant Pot Garlic Sesame Chicken, Orange Chicken, and Garlic Herb Butter Roasted Chicken.
One Pan Rosemary Chicken
Rosemary Chicken has stood the test of time. This baked delight, with its fragrant smell and delicious taste, has pleased many picky eaters.
It does not even take a lot to cook this meal. Any person, even an amateur cook, can make it in less than an hour.
I love making it on Sunday nights to feel like I am starting the week right. However, I also make it for lunch occasionally if I miss that savory and aromatic flavors.
I have no doubt that you’ll have a great time following this recipe. You will really enjoy the process as the smell of fresh lemon and rosemary wafts through the air. Not to mention, there will a scrumptious meal waiting for you by the end.
How to make Baked Rosemary Chicken
- Prep for baking. Heat your oven to 400F. Coat a baking pan with cooking spray for later use.
- Fry. Generously season it. Using a nonstick pan over medium-high heat, cook the breasts until golden brown or for at least 25 minutes. Afterward, transfer to the prepared baking pan.
- Combine sauce mixture and bake. In a separate bowl, mix the following ingredients: minced rosemary, melted butter, minced garlic, chicken broth, and lemon juice. You can add more ingredients to get your desired taste. Pour the mixture in the baking pan together with the cooked breast. Bake it for 25 minutes or when preferred doneness is achieved.
- Serve. Spoon the sauce on top of the dish. Garnish then serve.
Rosemary Chicken variations:
- Use thighs. If you want more fatty content, use thigh parts as they have higher amounts of fat.
- Add cheese. Sprinkle some cheese on top of the breasts before baking. It can easily turn the sauce creamier and the meat more tender.
- Garnish with lemon slices. To add a tangy flavor, finish the dish off with some lemon slices on the side. Let it seep with the sauce for at least five minutes before serving.
Fresh to Dried Rosemary Ratio:
There is a huge difference between using fresh and dried herbs. Utilizing dried ones means that you’ll have to use less than that of the fresh variety.
With rosemary, one teaspoon of dried one is equivalent to 1 tablespoon of the fresh herb. Be careful with the herb as it has a strong flavor.
What to serve with Rosemary Chicken?
For a fancy and light dinner, pair this dish with the following recipes:
When baking for a hearty lunch, don’t forget to have these on the sides:
How to store baked Rosemary Chicken?
This recipe can make anyone feel full. So, having leftovers isn’t really shocking.
Cooked chicken easily spoils when not stored properly. Make sure to place it in a tight container and on top of your fridge.
Avoid letting it close with other raw meat. Consume for the next two days.
- If possible, use homemade broth, it makes the meat and sauce more organic and fresher.
- It is also easier to cook if you pound and flatten the breast. It helps cooking the meat evenly and tenderizes it quickly.
- Although rosemary is the perfect herb for this dish, you can also use dried tarragon or thyme as alternatives.
- If you want a kick of spice, you can add paprika in seasoning.
Prep time: 10 minutes Cook time: 25 minutes Total time: 35 mins
- 1 1/4 pounds chicken breasts (or 3 boneless skinless chicken breasts)
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 teaspoons fresh rosemary leaves (minced)
- 6 tablespoons butter (melted)
- 6 cloves garlic (minced)
- 1/4 cup chicken broth
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 1 tablespoon fresh parsley (chopped)
- lemon slices and rosemary sprigs (for serving optional)
- Preheat the oven to 400 degrees F.
- Spray with cooking spray a baking dish that would fit the chicken breasts. Set aside.
- Season the meats generously with salt and pepper on both sides.
- Place a large pan over medium-high heat, and add olive oil. Once the oil is hot, add the chicken and cook for 3-5 minutes on each side, or until nicely browned.
- Transfer the chicken to the prepared baking dish.
- In a small bowl, mix together the rosemary, lemon zest, melted butter, garlic, chicken broth, and lemon juice. Pour the butter mixture over the chicken.
- Bake for 25 minutes or until chicken is cooked through. The chicken is done when it reads at least 165 degrees F when checked with a meat thermometer inserted in the thickest part of the meat.
- Spoon the sauce over the chicken, sprinkle with parsley, garnish with lemon slices and rosemary sprigs and serve.