Best Lemon Rosemary Chicken Breasts Recipes

GRILLED GARLIC, ROSEMARY AND LEMON DIJON CHICKEN BREASTS

Steps:

• In a bowl, combine and mix the rosemary, garlic, lemon juice, olive oil, vinegars and mustard.
• Put the chicken breasts in a 9 x 13 glass pan (or whatever works).
• Poor the marinade all over the chicken (cover top and bottom).
• Let the chicken marinade in the mixture for 2 - 3 hours.
• Grill/barbecue the chicken and serve!

LEMON-ROSEMARY CHICKEN BREASTS

Steps:

• Cut 2 thin slices from lemon; set aside.
• Squeeze 2 tsp lemon juice from remaining lemon into small bowl.
• Add rosemary, salt, pepper, oil and garlic; mix well.
• Add chicken breast halves; turn to coat.
• Arrange chicken on broiler pan.
• Top with lemon slice on each.
• Broil 4 to 6 inches from heat for 5 minutes.
• Turn chicken, placing lemon slices under chicken.
• Broil an additional 5 to 7 minutes or until chicken is fork tender and juices run clear.
• Discard lemon slices.

POTTED CHICKEN BREASTS WITH LEMON AND ROSEMARY

Steps:

• In a pot, combine EVOO with the carrots, onion, celery, garlic and lemon zest and juice. Season the chicken with salt and pepper on both sides, turn in the vegetables and oil and cover. Refrigerate for 3 to 4 hours.
• Return to room temp.
• Place a pot over medium-high heat and brown the chicken 15 to 20 minutes. Add the wine and reduce for a few minutes. In a small bowl, stir together the tomato paste with 1/4 cup hot water, then add to the sauce along with the stock. Bring to a boil, then reduce the heat and simmer 20 to 30 minutes more to cook through. Cool and store.
• Reheat over medium heat. Serve with crusty bread.

CHICKEN BREASTS WITH ROSEMARY AND LEMON

Steps:

• Split the chicken breasts in half down the center. Trim them neatly to remove peripheral membrane and bits of fat.
• Dredge the chicken all over in the flour seasoned with salt and pepper.
• Heat the oil and butter in a heavy skillet large enough to hold the chicken breasts in one layer. Add the chicken pieces, rosemary and garlic. Cook about 4 minutes or until the pieces are nicely brown on one side. Turn and cook for 4 to 5 minutes until golden brown on the other side. Do not cover.
• Pour off all the fat from the skillet, leaving the chicken, rosemary and garlic in the skillet. Pour in the wine and bring to a boil. Add the lemon juice and parsley. Cover closely and cook 3 minutes longer. Remove and discard the garlic cloves and serve immediately.

CHICKEN BREASTS WITH LEMON AND FRESH ROSEMARY (CROCK POT)

Steps:

• Note: For easier serving, cut chicken breasts in half before crocking!
• Place skin on, bone-in chicken breasts in the 2-quart stoneware slow cooker dish. (For larger pots, please double the recipe!).
• Pour lemon juice (and optional zest) over chicken breasts.
• Sprinkle with paprika, optional minced garlic and red pepper flakes, salt and pepper.
• Top with rosemary sprig.
• Cook on LOW for approximately 4 hours, or on HIGH for 3 1/2 hours, or until chicken reaches an internal temperature of 180F on a meat thermometer.
• Serves 6.

LEMON-ROSEMARY CHICKEN BREASTS

Steps:

• Cut 2 thin slices from lemon; set aside. Squeeze 2 teaspoons lemon juice from remaining lemon into small bowl. Add rosemary, salt, pepper, oil and garlic; mix well.
• Add chicken breast halves; turn to coat. Arrange chicken on broiler pan. Top each with lemon slice.
• Broil 4 to 6 inches from heat for 5 minutes. Turn chicken, placing lemon slices under chicken. Broil an additional 5 to 7 minutes or until chicken is fork-tender and juices run clear. Discard lemon slices.

CHICKEN BREASTS WITH BACON, ROSEMARY, AND LEMON RECIPE - (4.5/5)

Steps:

• 1. Fry bacon in a large skillet over medium high heat until crispy, about 5 minutes. Transfer the bacon with a slotted spoon to a paper towel lined plate. Spoon off all but 2 tablespoons of bacon fat. 2. Meanwhile, place the flour in a shallow dish. Season chicken breasts with salt and pepper. Dredge the chicken in the flour, shaking off excess. Melt the butter with the reserved bacon fat in the skillet over high heat. When the foaming subsides, reduce the heat to medium-high and cook the chicken till browned on both sides and the thickest part of the chicken registers 160. 3 to 5 minutes per side. Transfer the chicken to a plate(leave fat in pan) and tent with foil. 3. Reduce the heat to medium and add the garlic, rosemary, and pepper flakes. Cook until the garlic is browed about 2 minutes. Stir in the broth and lemon juice and simmer, scraping up the browned bits, until slightly thickened about 4 minutes. 4. Return the chicken and bacon to the pan and simmer, turning the chicken once or twice, until the sauce is thick and glossy, 2 to 3 minutes. SEason with salt and pepper to taste and serve.

ROASTED ROSEMARY & LEMON CHICKEN BREASTS

Steps:

• Thaw chicken for about 3 hours in a sink--no water. Preheat your oven to 350 degrees. I begin by selecting a caserole dish. I use a dish that will give the chicken maybe have an inch space between them. Lay each chicken give the first side a generous sprinkle of salt and pepper. Flip then lightly sprinkle again. Then sprinkle each breast with a generous coat of rosemary. Perhaps a good rule of thumb is one tablespoon of rosemary per breast. I crush the rosemary in my fingers so it's a little finer. Slice the garlic cloves into little slivers and put them across the breasts. I use a lot of garlic, season to your taste. Sprinkle the other herbs--thyme, parsley, garlic powder, sometimes a little cayenne pepper--over the breasts before drizzling extra virgin olive oil over them. Add a little to the bottom of the dish for flavor, plus it helps hydrate the chicken while it bakes. Squeeze a little less than half a lemon over the chicken before covering it with tin foil. Now bake covered for about 25 minutes. Baking time may vary a little depending on the size of your chicken breasts. Then remove the cover and bake another 15 minutes so the breasts get slightly crispy on the outside. If your breasts have bones, then bake for 30 and 20 minutes respectively. Once your chicken breasts are done, remove them from the oven and let them sit 10 minutes before serving. For a simple sauce, strain the herbed olive oil into a measuring cup, then in a small pan, pour about 1/2 a cup of heavy whipping cream. Add the strained olive oil into the mixture and whisk over lowest heat. Add half a cup of grated asiago cheese, about half a lemon, and whisk until you see it thicken slightly, then spoon over the chicken and serve!