Pan-Seared Lemon Garlic Chicken with Rosemary
Tender chicken breasts seared to golden perfection with bright lemon and fragrant rosemary. This mediterranean-inspired chicken ready in about 25 minutes pairs (6 oz each) chicken breasts, olive oil, minced garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 2, 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.
Ingredients
- 2 pieces (6 oz each) chicken breasts
- 2 tbsp olive oil
- 3 cloves, minced garlic cloves
- 1 tbsp, chopped fresh rosemary
- 2 tbsp lemon juice
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup water
Instructions
- Step 1: Pat dry 2 chicken breasts (6 oz each) and season evenly with 1 tsp salt and 1/2 tsp black pepper on both sides.
- Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the chicken breasts and sear for 4 minutes on one side without moving, until golden brown.
- Step 3: Flip the chicken and add 3 minced garlic cloves and 1 tbsp chopped fresh rosemary around the pan; sauté for 30 seconds until fragrant.
- Step 4: Pour in 1/4 cup water and 2 tbsp lemon juice, then reduce heat to medium-low and cover the skillet. Cook for another 6-8 minutes until the chicken reaches an internal temperature of 165°F and the sauce slightly thickens.
- Step 5: Remove chicken from the pan and let rest for 5 minutes before slicing. Spoon the pan sauce over the top to serve.
Frequently asked questions
How long does Pan-Seared Lemon Garlic Chicken with Rosemary take to make?
Total time is about 25 minutes (10 min prep + 15 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 Pan-Seared Lemon Garlic Chicken with Rosemary?
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 (6 oz each) chicken breasts from drying out.
Can I substitute ingredients in Pan-Seared Lemon Garlic Chicken with Rosemary?
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 Pan-Seared Lemon Garlic Chicken with Rosemary for a different number of people?
The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Pan-Seared Lemon Garlic Chicken with Rosemary?
Mediterranean 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.
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