Boneless Skinless Chicken Breasts….again? Sure they are easy, inexpensive, and easily available, but.....they are so common they just start to get boring. Fortunately, with a few universal cooking techniques, you can easily find over 1001 recipes for them (sounds like a book title). For all the bland, "uninterestingness" of the boneless, skinless chicken breast, they are a perfect canvas for a ton of different flavors and styles of cooking. In this video, I have a recipe for Rosemary Lemon Chicken breasts, that is really tasty, and will only take you about 20 minutes to make. Rosemary and lemon are a classic pair that go really well together, and the chicken is the perfect vehicle to carry those flavors. I'll show you how to sear off the chicken breasts, which done correctly, creates a great, crispy crust that does in fact have a lot of flavor all its own. I hope you enjoy this chicken recipe as much as I do.
Recipe Overview and Keys to Success
To make the best Rosemary Lemon Chicken just follow these few simple steps:
- The most important component of this dish is the chicken itself. Chicken breasts are lean, and pretty unforgiving. It’s easy to overcook them, and then they turn dry and gross. Needless to say, raw chicken is even worse
- The lemon in the sauce can be strong and I use it more a glaze, than a sauce. If you're looking for a true sauce, that you can sop up, I'd suggest that you add some chicken stock, and reduce it down, as using more lemon juice than I suggest below will like just to too acidic.
ROSEMARY LEMON CHICKEN
Ingredients (for 2)
- 2 boneless skinless chicken breasts – lightly pounded out
- 5 garlic cloves minced
- Juice from one lemon
- 2 sprigs rosemary
- 2 tablespoons butter
Making the Chicken
- Add the chicken to a zip lock bag, along with 3 of the minced garlic cloves, 1 of the sprigs of rosemary and a couple glugs of olive oil
- You probably want to pound the chicken a bit, to make it more a more consistent thickness so it cooks evenly
- Allow the chicken to marinate for 2 – 8 hours
- Remove the chicken from the bag and season both sides with salt and pepper
- Heat a pan over medium - high heat, and coat the bottom with olive oil (normally I go very high heat, but in this case, I want to prevent any marinade garlic that stuck to the chicken from burning)
- Lay the chicken breast down and leave them to sear on that side for ~4 minutes or until golden brown (don’t lift the chicken up to check for at least 3 minutes)
- Flip the chicken over, to sear the other side. It should be cooked through in about another 3 minutes
- Remove the chicken from the pan, and set aside. Add the lemon juice, 2 tablespoons of water, and the other sprig of rosemary
- Scrape the bottom of the pan to deglaze and reduce the juice/water by about half
- Turn off the heat, and add the butter. Stir it in, and add chicken back to the pan, and toss to coat
I love serving this Rosemary Lemon Chicken with some wild rice, and with the remaining sauce spooned over the top.
Wine recommendation: Lemon is never a joy for someone trying to pair wine. Fortunately in this case, we have the seared chicken which adds some deep caramelized notes, and the rosemary's green herbaceousness that rounds out the tartness of the lemon. I'd go with a lighter wine, with good acid like a Sauvignon Blanc. Oaky Chardonnay's won't work particularly well, nor will tannic reds. But the floral, fruit forward qualities in a Sauvignon Blanc (also called Fume Blanc) should work quite nicely.