Rosemary Chicken Breast Recipe

Transfer the chicken to a baking dish coated with cooking spray.

Rosemary chicken breast recipe. In a bowl season the chicken breasts with olive oil dried oregano smoked paprika lemon juice garlic lemon slices salt pepper and rosemary. Toss everything very well. Place in a 9x13 inch baking dish and bake in the preheated oven for 25 minutes or until done and juices run clear baking time will depend on the thickness of your chicken breasts.

Cover and refrigerate at least 1 hour. Step 2 preheat the oven and place the chicken in tray. Meanwhile in a skillet cook chicken in marinade over medium high heat for about 7.

Ideally marinate the chicken for 2 3 hours if you can. Serve on top of mashed potatoes or cauliflower with a simple roasted tomatoes for an easy and quick dinner. Heat a medium nonstick skillet over medium heat.

Pat chicken dry and season lightly with salt pepper. Cover the bowl with plastic wrap and leave it in the fridge for at least 30 minutes. Pre heat grill pan or grill over high heat.

The balsamic vinegar will produce a deep brown sweet finish on the chicken as it cooks. Sprinkle with the garlic rosemary salt and pepper making sure to rub some of the mixture under the skin. Place chicken breasts in a resealable plastic bag.

Add juice of both lemons along with all remaining ingredients and whisk to combine. Preheat oven to 375 degrees f 190 degrees c. In a small bowl mix together the rosemary butter garlic chicken broth and lemon juice.