One-Pan Garlic Rosemary Chicken with Lemon Broth
Chicken breasts seared in a skillet with garlic and rosemary, finished with a bright lemon-infused pan sauce for a simple weeknight dinner. This american-inspired chicken ready in about 30 minutes pairs olive oil, minced garlic cloves, chopped fresh rosemary for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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.
Ingredients
- 4 (about 1.2 lbs) chicken breasts boneless skinless
- 3 tbsp olive oil
- 4, minced garlic cloves
- 1 tbsp, chopped fresh rosemary
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup chicken broth
- 2 tbsp butter
- 1 tbsp lemon juice
Instructions
- Step 1: Season 4 boneless skinless chicken breasts (about 1.2 lbs) with 1/2 tsp salt and 1/4 tsp black pepper. Heat 3 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add chicken and cook for 5-6 minutes per side, until golden brown and internal temperature reaches 165°F.
- Step 2: Remove chicken from skillet and set aside. Add 4 minced garlic cloves and 1 tbsp chopped fresh rosemary to the skillet, cooking for 1 minute until fragrant. Pour in 1/4 cup chicken broth and scrape up browned bits from the bottom of the pan.
- Step 3: Return chicken to the skillet, coating with sauce. Add 2 tbsp butter and 1 tbsp lemon juice, simmering for 2 minutes until sauce thickens slightly. Serve immediately.
Frequently asked questions
How long does One-Pan Garlic Rosemary Chicken with Lemon Broth take to make?
Total time is about 30 minutes (10 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover One-Pan Garlic Rosemary Chicken with Lemon Broth?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep olive oil from drying out.
Can I substitute ingredients in One-Pan Garlic Rosemary Chicken with Lemon Broth?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale One-Pan Garlic Rosemary Chicken with Lemon Broth for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with One-Pan Garlic Rosemary Chicken with Lemon Broth?
American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My husband and kids asked for this again last night. The one-pan method saved me so much cleanup!
- ★★★★★
This was my go-to dinner for the week! The rosemary and garlic made it so aromatic, and the lemon broth was the perfect finish.
- ★★★★☆
Loved the lemon rosemary combo, but I think I needed a bit more garlic. Otherwise, a solid recipe.
