There’s something undeniably comforting about a dish that brings together the bright acidity of lemons, the earthy aroma of rosemary, and the creamy richness that envelopes tender chicken. This Skillet Creamy Lemon Rosemary Chicken is just that—a delightful blend of flavors that will make your taste buds sing. Perfect for a weeknight dinner or special occasions, this dish is quick to prepare and offers a gourmet touch without the fuss. Serve it over rice to soak up that luscious sauce, and you’ve got a meal that’s sure to impress.

Why This Skillet Creamy Lemon Rosemary Chicken Stands Out

This Skillet Creamy Lemon Rosemary Chicken is truly special because it balances simplicity and sophistication. With just a handful of ingredients, you can create a dish that feels elevated yet comforting. The combination of lemon and rosemary provides a refreshing twist, while the creamy sauce makes it feel indulgent. Plus, it’s a one-pan recipe, which means less time spent on cleanup and more time savoring every bite.

Ingredient Rundown

To create this flavorful dish, gather the following ingredients:

4 skinless boneless chicken breasts: The star of the dish, providing a lean protein base.
Salt and black pepper: Essential for seasoning the chicken and enhancing flavors.
2 tablespoons olive oil: For frying the chicken and adding richness.
2 large lemons: Their juice and zest brighten the dish and add acidity.
1 cup chicken broth: Provides depth and moisture to the sauce.
1/3 of a yellow onion, diced: Adds sweetness and a slight crunch.
3 cloves garlic, minced: Infuses the dish with aromatic flavor.
1 tablespoon chopped rosemary: Freshness that complements the lemon beautifully.
1/4 cup heavy cream: Brings a luxurious texture to the sauce.
2 tablespoons unsalted butter, cubed: For finishing the sauce with richness.
Rice for serving (optional): Perfect for soaking up the creamy sauce.

Must-Have Equipment

To make this dish, you will need the following equipment:

Skillet or frying pan: A good quality skillet is essential for even cooking.
Meat thermometer: To ensure the chicken is cooked to perfection.
Cutting board and knife: For prepping your ingredients.
Measuring cups and spoons: Accurate measurements are key to great flavor.

Step-by-Step: Skillet Creamy Lemon Rosemary Chicken

Step 1: Prepare the Chicken

Start by seasoning the chicken breasts generously with salt and black pepper on both sides. This simple step adds a foundational layer of flavor.

Step 2: Sear the Chicken

In a large skillet, heat the olive oil over medium-high heat. Once hot, add the chicken breasts and sear them for about 5-7 minutes on each side, or until they are golden brown and cooked through. A meat thermometer should read 165°F. Transfer the chicken to a plate and cover to keep warm.

Step 3: Sauté the Aromatics

In the same skillet, reduce the heat to medium and add the diced onion. Sauté for 2-3 minutes until it becomes translucent. Add the minced garlic and chopped rosemary, cooking for an additional minute until fragrant.

Step 4: Create the Sauce

Zest one of the lemons and add the zest to the skillet. Squeeze the juice of both lemons into the pan, followed by the chicken broth. Scrape up any browned bits from the bottom of the pan for

Skillet Creamy Lemon Rosemary Chicken

This Skillet Creamy Lemon Rosemary Chicken is a flavor-packed delight! Creamy, zesty, and oh-so-comforting!

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Prep Time 15

Cook Time 20

Total Time 35

Servings: 4 servings

Course: Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

4 pieces skinless boneless chicken breasts
to taste Salt and black pepper for seasoning
2 tablespoons olive oil for frying
2 large lemons juice and zest
1 cup chicken broth
1/3 cup yellow onion diced
3 cloves garlic minced
1 tablespoon chopped rosemary fresh
1/4 cup heavy cream
2 tablespoons unsalted butter cubed
to serve Rice optional

Equipment

Skillet or frying pan
Meat Thermometer
Cutting board and knife
Measuring cups and spoons

Method

Prepare the chicken by seasoning the breasts generously with salt and black pepper on both sides.
In a large skillet, heat the olive oil over medium-high heat and sear the chicken breasts for about 5-7 minutes on each side until golden brown and cooked through.
Transfer the chicken to a plate and cover to keep warm. In the same skillet, reduce heat to medium and sauté the diced onion for 2-3 minutes until translucent.
Add the minced garlic and chopped rosemary, cooking for an additional minute until fragrant.
Zest one lemon and add the zest to the skillet, then squeeze the juice of both lemons into the pan along with the chicken broth.
Scrape up any browned bits from the bottom of the pan to enhance the sauce.