A Recipe For Sunny Lemon Garlic Rosemary Chicken
Good news! We’ve lightened up the traditional creamy rosemary chicken recipe by omitting the heavy cream, but the end result is still a silky herbed sauce (spoiler alert, there’s still butter!). This recipe pulls from everyday pantry items like mustard, chicken stock, and garlic and adds fresh rosemary and lemon. This would be a great weekend lunch, or dinner any night of the week served with an Easy Fennel Salad or Simple Butter Lettuce Salad and a grain like Couscous or Rice. And for more easy chicken recipes try our 1-pan Creamy Chicken Skillet.
What is Rosemary Chicken?
Rosemary chicken is a dish with variations throughout the Mediterranean region where rosemary grows in dense swaths. There’s Greek and Italian versions, and this rosemary chicken recipe has a French influence with the addition of those favorite French ingredients, Dijon mustard and butter.
Ingredients You’ll Need To Make Easy Rosemary Chicken
Chicken breasts – Tender and juicy, and the best conveyance for a rich lemony, rosemary cream sauce.
Shallot, garlic, and rosemary – We love the way these flavors marry, like in this Cod & Potatoes in Rosemary Cream Sauce.
Dijon mustard and lemon – Many French recipes were built on the foundation of these two ingredients and we keep coming back.
Salted butter – We melt in a few tablespoons to make a really luxurious herbed sauce.
How to Make Rosemary Chicken
Cook the chicken. A trusty large ovenproof skillet or braiser will work well for this job. Transfer the cooked chicken to a plate.
Add in the aromatics (garlic, shallot, and rosemary) and cook until fragrant.
Make the sauce. Add the chicken stock and mustard and simmer to thicken.
Stir in the lemon zest, lemon juice, pepper, and butter until the butter melts.
Nestle the chicken into the sauce, giving it a good turn.
Serve over Rice or Couscous to grab every last drop of sauce.
How to Store Rosemary Chicken + Tips
Fresh rosemary, if you find yourself with too much on hand, freezes well.
Rosemary chicken is great in the freezer. Just wait until it has cooled to store it in an airtight container.
Got leftovers? You’ll want to refrigerate them in an airtight container and make sure to eat them within 4-5 days. You can eat them as originally served, or shred the chicken for salads and sandwiches.
This dish would also be nice made with pork, or lamb–both meats pair nicely with rosemary.
Chicken Dinner Is Our Middle Name
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