Although our children are not big fans of vegetables, for some reason they enjoy dishes with garlic and herbs (they are die hard fans of coal fired pizza topped with fresh basil).
After this dinner, I can now add lemon to the list.
The first time I made this dish, it was actually just supposed to be for Greg and me. That night, I had prepared the girls a different, more “kid friendly” meal. Surely the kids wouldn’t like Rosemary Lemon Chicken of all things, right?
Halfway through dinner, I heard, “Mommy, what is that? Can I try it?
Wait, what? Can you repeat that please?
To my surprise, I wasn’t dreaming. I’ll be honest. I expected them not to like it. But then again, when I was a kid, I was begging my dad to make me dishes like Chicken Scampi and Chicken Marsala.
To surprise me even further, this Rosemary Lemon Chicken has been repeatedly requested (at least once a week). My eldest, Londyn, even asked me to teach her how to make the dish. She has been extremely interested in cooking lately and even watches the Food Network every night before bed. Her favorite shows are Chopped and Guy’s Grocery Games. It really warms my heart to be able to share my passion with her.
Since she had such a big part in preparing this dish, I asked her to describe it for our blog readers. Her response – “It’s awesome!”
Well, there you have it. It’s awesome, so try it tonight 🙂
To make this Rosemary Lemon Chicken, start by heating olive oil over medium heat in a non-stick pan. Then add garlic and cook for 1 minute.
Next, add seasoned chicken breasts to pan and cook on medium heat until each side is golden brown. Turn off heat and remove chicken from pan. You will notice that the garlic has become toasted, which adds a nutty, buttery flavor to the dish.
Add wine, lemon juice and rosemary to the pan and scrape the sides into the liquid mixture. Cook until it reaches a boil and then lower the heat to medium.
Return chicken to the pan. Place one lemon slice on each piece and cook on medium for 5 more minutes. Serve topped with pan sauce.
- 3 tablespoons olive oil
- 2 cloves garlic, chopped
- 4 boneless, skinless chicken breasts, trimmed
- salt to taste
- ½ cup white wine (preferably Pinot Grigio)
- 2 tablespoons freshly squeezed lemon juice
- 1 teaspoon fresh rosemary, finely chopped
- 4 lemon slices
- Heat olive oil over medium heat in a non-stick pan.
- Add garlic and cook for 1 minute.
- Season chicken breasts with salt to taste on both sides.
- Place chicken breasts in pan and cook on medium heat for approximately 10-12 minutes on each side. Chicken is done when it is golden brown and reaches an internal temperature of 165° F.
- Turn off heat and remove chicken from pan.
- Add wine, lemon juice and rosemary to pan. Scrape sides of the pan into the liquid mixture.
- Cook on medium high for 1-2 minutes until it reaches a boil. Lower heat to medium.
- Return chicken to the pan. Place one lemon slice on each piece and cook on medium for 5 more minutes.
- Top each chicken breast with pan sauce and serve.