Rosemary-lemon chicken

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10 min


3 to 4 servings

* PLUS Cooking time: 12 minutes
Rosemary-lemon chicken

Roberto Caruso


  • 4 skinless, boneless chicken breasts , or 8 skinless, boneless chicken thighs
  • 1 tbsp butter
  • 1 large lemon
  • 1/4 cup water
  • 1 tbsp bottled chopped garlic , or 4 garlic cloves, minced
  • 1 tsp dried rosemary , or 1 tbsp finely chopped fresh rosemary
  • 1/2 tsp salt


  • Trim any excess fat from chicken and discard. Melt butter in a large, wide frying pan over medium-high heat. Add chicken. Cook until lightly golden, 2 to 3 minutes per side. Meanwhile, cut lemon in half and squeeze out 1/4 cup (50 mL) juice. When chicken is golden, pour in lemon juice and water. Using a wooden spoon, stir in any brown bits from pan bottom into sauce to add flavour. Sprinkle with garlic, rosemary and salt.
  • Reduce heat to medium-low. Cover and simmer until chicken feels springy when pressed, 8 to 10 minutes. Turn chicken halfway through. Place chicken on plates and spoon sauce overtop. Delicious with boiled or mashed potatoes and green beans.

Nutrition (per serving)

  • Calories
  • 183,
  • Protein
  • 30.6 g,
  • Carbohydrates
  • 2.2 g,
  • Fat
  • 5.1 g,
  • Fibre
  • 0.2 g,
  • Sodium
  • 391 mg.

Wonderful aromatic flavours of garlic, lemon and rosemary work magic in the frying pan in this easy recipe, perfect for a weeknight dinner. Use chicken breasts or thighs, or please everyone and use both.

Time Saver

Saute bottled garlic in butter before sauteing fish. Stir a dollop into soups or stews just before serving to wake up their flavour.