Best Lemon Rosemary Chicken Breasts

By AislePrompt Editorial · Published 2026-04-01 · Updated 2026-04-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender chicken breasts infused with lemon and rosemary, glazed with a honey-butter sauce. This French-inspired chicken recipe, ready in about 50 minutes, pairs chicken breasts, lemon, fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 300 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 25 min Serves 4 French cuisine 300 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 pcs, skinless chicken breasts
2 medium, zested and juiced lemon
1 tbsp, chopped fresh rosemary
2 tbsp unsalted butter
1 tbsp honey
2 cloves, minced garlic
to taste salt
to taste black pepper

Know when the chicken is done: thermometers under $100 → Best Instant-Read Thermometers for 2026: Fast, Accurate Picks Under $100

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: In a bowl, whisk together 2 tbsp unsalted butter, 1 tbsp honey, 2 minced garlic cloves, 1 tbsp chopped rosemary, and 1 tbsp lemon juice. Set aside.
Step 2: Season 4 skinless chicken breasts with salt and pepper. Place in a baking dish and top with the butter-honey mixture, pressing gently to coat.
Step 3: Bake at 375°F (190°C) for 20-25 minutes, or until chicken reaches an internal temperature of 165°F (74°C) and juices run clear.
Step 4: While chicken cooks, squeeze remaining lemon juice into a small bowl. Whisk in 1 tbsp honey and 1 tbsp unsalted butter until emulsified.
Step 5: Slice chicken and serve with the glaze drizzled over, garnished with additional rosemary and lemon slices.