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Creamy Lemon Rosemary Chicken
I’m always scrambling to get diner on the table. I love to batch cook to help fill the gaps. This recipe I am able to fill a few slots to save time and feed my family fast.
Days or even weeks before I make this recipe I usually do a batch of freezer bags with the chicken and lemons and all the herbs. Of course I label them with date and ingredients for easy identification.
When I have these frozen chicken packs ready to grab in the morning before work, they can be pulled out and thawed during the day and ready for an even quicker meal.
From pan to table
Once I have the chicken marinated it’s just a few other steps to get this on the table. A quick sear of the chicken in a hot cast iron skillet is my favorite way to cook the chicken, but any large flat bottom skillet will do.
If your skillet is not large enough to fit all the chicken in a single layer in the pan then you will have to cook in batches. No worries, because when all your chicken is done you can layer it in the pan to simmer in your Creamy Lemon Rosemary sauce.
Please feel free to use any lemons, but there comes a time in the year when meyer lemons are in abundance. I literally come home to bags of meyer lemons at my front door.
Meyer lemons are thin skinned and so so juicy. They also have a slightly sweeter flavor and are just delightful. My favorite food blog wrote a great article of the difference between regular lemons and this meyer variety.
OTHER LEMON RECIPES
Creamy Lemon Rosemary Chicken
- 1 lb chicken breast cutlets thin sliced
- 2 tbsp olive oil
- ½ cup lemon juice plus the lemon rind
- 1 tbsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tbsp rosemary dry or fresh, plus 1 tsp extra for the finishing sauce
- 1 cup chicken broth
- ¼ cup lemon juice
- ¼ cup heavy cream
- 4 oz cream cheese softened
- 1/4 tsp xanthan gum
- Add chicken, olive oil, lemon juice, lemon rinds, salt, pepper, garlic powder and rosemary into ziploc bag and let marinate for 20 minutes or more.
- Heat a cast iron skillet over medium high heat with 1-2 tbsp olive oil to coat the pan. The pan should be hot to sear the chicken right as you put in the pan. Add the ONLY chicken and the lemons to the pan…DO NOT ADD THE EXTRA MARINADE JUICE FROM THE ZIPLOC BAG TO THE PAN. YOU WILL BE TOSSING THIS IN THE TRASH.
- Sear the chicken for about 3 mins on each side. You may have to do this in batches to give your chicken ample searing space in the pan.
- Once the chicken has seared on both sides remove it and the lemons from the pan onto a plate. Turn off the stovetop during this step. Cover the chicken and lemons with foil to continue cooking on the plate. Your skillet will have brown bits and cooked chicken left in the pan. DO NOT CLEAN the pan…this is flavor gold.
- Turn the stove back on so your skillet heats up over medium heat. Pour half of the broth into the skillet and using a wooden spoon gently scrape the brown bits from the pan. The broth will simmer for about 3-4 minutes. This step will melt the brown flavor bits into the broth creating a rich and flavorful sauce.
- Add in the rest of the broth and the softened cream cheese and stir or whisk until melted. Stir in the heavy cream and lemon juice to combine. Sprinkle the lemon broth mixture with 1/4 tsp xanthan gum and whisk until fully combined.
- Bring sauce to a quick heavy simmer and then turn down to a simmer. You can add a few extra springs of fresh rosemary or 1 tsp rosemary to the sauce at this time to add more rosemary flavor, but this is optional. Place the chicken in layers into the simmer lemon rosemary cream sauce and cover.
- Let chicken simmer in the sauce for about 10 minutes. Serve with Cauliflower Rice, Creamy Garlic Mashed Cauliflower and a vegetable.
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To calculate Net Carb count with sugar alcohols, we simply subtract grams of sugar alcohols (including glycerin), as well as fiber, from total grams of carbs.