Lemon Rosemary Chicken
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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 Lemon Rosemary Chicken feeds my family fast.
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.
Thin Sliced Chicken Breast
The reason this recipe for Lemon Rosemary Chicken is a quick weeknight dinner is because of the thin sliced chicken breast. It’s a quick sear on both side of the breast and then a 10 minute simmer in the sauce.
Usually the supermarket will have chicken breasts already thin sliced, also known as cutlets. However, if you can not seem to find any on the shelf simply buy regular chicken breast and slice them in half horizontally.
Quick Sear to Brown
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 Lemon Rosemary 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 the 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.
The sauce on this Lemon Rosemary Chicken is tangy and creamy. It adds wonderful flavor and is great drizzled over cauliflower rice or other side vegetables.
Using just a splash of cream at the end of the cook time brings a velvety texture to this dish.
Once all the sauce ingredients have come together in the sauce pan add back in the seared chicken breast and a few slices of lemon.
You may have to layer the chicken in the sauce, but spoon the sauce over the chicken as well before you cover the pan to simmer for about 10 minutes.
This Lemon Rosemary Chicken is perfect taking center stage on your dinner plate. This dish is served well with steamed broccoli, cauliflower rice, or sauteed spinach.
I typically make at least a double batch of this Lemon Rosemary Chicken as it’s great as leftovers.
Simply store in an airtight container in the fridge for up to 3 days. Reheat in the microwave or eat cold on the go.
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Lemon Rosemary Chicken
OTHER LEMON RECIPES
- Perfect Lemon Ice Box Pie
- Lemon Cream Raspberry Pops
- Low Carb Lemon Pound Cake
- Lemon Blueberry Bundt Cake
Creamy Lemon Rosemary Chicken
- 1 lb chicken breast thin sliced
- 2 tbsp olive oil
- 1 tsp salt
- 1 tsp black pepper
- 1 cup chicken broth
- 2 tbsp butter
- 1/2 cup lemon juice + extra lemon rind
- 1/4 cup heavy cream
- 4 sprigs rosemary fresh, plus more for the finishing sauce. Can use dried if necessary
- 1/4 tsp glucomannan optional thickener
- 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.
- Place the thin sliced chicken in the hot skillet in a single layer, careful not to overcrowd the pan. Sear the chicken for about 3 mins on each side. You may have to do this in batches to give your chicken ample space in the pan to brown.
- Once the chicken has seared on both sides remove it from the pan onto a plate. Turn your skillet down or off as not to burn the pan during this transfer. Your skillet will have brown bits and cooked chicken left in the pan. DO NOT CLEAN the pan…this is flavor gold.
- Add butter and rosemary and stir until melted. Stir in the lemon juice and cream to combine. Sprinkle the lemon broth mixture with 1/4 tsp glucomannan and whisk until fully combined.
- Bring sauce to a quick boil and then turn down to a simmer. Place the chicken in layers into the sauce and add a few slices or wedges of lemon. Cover the skillet and let the chicken simmer in the sauce for about 10 minutes.
- Serve with Cauliflower Rice, Creamy Garlic Mashed Cauliflower and/or a green vegetable.
Nutrition information can vary for a recipe based on factors such as precision of measurements, brands, ingredient freshness, or the source of nutrition data. We strive to keep the information as accurate as possible. While we do use a standard web-based nutrition calculator, we make no warranties regarding its accuracy. We encourage readers to make their own calculations based on the actual ingredients used in your recipe, using your preferred nutrition calculator.
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.