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Lemon Rosemary Chicken

This is one of my husbands favorite dishes because it has everything he loves: lemon, rosemary and chicken…if only I could incorporate frosting ;)

(yield: 6)


  • 3 chicken breasts, cut into cutlets resulting in 6 pieces of chicken

  • 3 tbsp butter

  • 2/3 cup chicken broth

  • 1 lemon, juiced

  • 2 tbsp honey

  • 5 garlic cloves, minced

  • 2 tsp Italian seasoning

  • Kosher salt & pepper to taste

  • 2 springs fresh rosemary, chopped


  1. Preheat oven to 400 F. Sprinkle salt & pepper over both sides of chicken.

  2. Melt butter in large skillet on medium-high heat. Add chicken and cook 3-4 minutes per side until lightly browned. Transfer chicken to baking sheet.

  3. In small bowl whisk chicken broth, lemon juice, honey, garlic, Italian seasoning, salt & pepper. Pour mixture over chicken. Scatter chopped rosemary over the top of chicken.

  4. Bake 10 minutes or until chicken has internal temperature of 165 F. Half way through cooking, spoon sauce from baking sheet over chicken.

  5. Transfer cooked chicken to plate, and spoon sauce over chicken.

*Serve with roasted broccoli, green beans, carrots, etc.


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