Recipe development is a skill that I am learning and I’ve started with a simple chicken recipe. This Summer Lemon Rosemary Chicken recipe is a easy recipe to make during the week because it uses common pantry ingredients on hand, one pan on the stovetop and the best part… it is absolutely delicious!
Typically during the week, we are low on time and energy. I feel like this is a common theme in most households, so I set out to develop a recipe that was quick and only using the ingredients I had on hand. I will continue to perfect this recipe, but for now I am sharing the 2.0 version with you in this article to try and enjoy!
The ingredients you will need for this recipe are:
- 2-3 Garlic Cloves, chopped
- 1 tablespoon Extra Virgin Olive Oil
- 1 tablespoon Flour
- 1 cup Chicken Stock or Broth
- 1/2 cup Sour Cream
- 2 to 4 Chicken Breasts, thinly sliced
- 1 Meyer Lemon, sliced
- 1 teaspoon Dried Rosemary
- Salt and Pepper to taste
Step 1: Heat a 4-quart deep sauté pan over medium heat, add one tablespoon of extra virgin olive oil. When the EVOO starts to glimmer add the chopped garlic cloves and sauté for one minute or until fragrant. Add one tablespoon of flour and whisk together.
Kitchen Tool Tip: use a silicone whisk so you do not scratch your pan.
Step 2: Add one cup of chicken stock (or chicken broth) to the pan, whisk together the flour, garlic and the chicken stock until it forms a gravy consistency. Next stir in the sour cream. This takes approximately one minute.
Step 3: Lightly salt and pepper both sides of the chicken breasts and add to the pan. Sprinkle rosemary over the chicken breasts and lay a slice of lemon on each chicken breast. Cover the pan and sauté for 10 minutes, on medium to low heat.
Cooking Tip: the thickness of the chicken breast will determine how long you will need to cook the chicken. I use air chilled, thinly sliced, chicken breasts from Central Market because they are more manageable portion sizes and they tend to cook quicker. Use your meat thermometer to check the temperature of the chicken before serving. The chicken internal temperature should be 165°F (74?C).
I typically serve this lemon rosemary chicken dish with a side of garlic-parmesan cheese-mashed-red potatoes and roasted cauliflower and broccoli. Keep your freezer stocked with frozen veggies for the nights when you need a really really quick side dish.