Sometimes, after a long day, all I crave is a meal that’s both comforting and quickâsomething that feels like a warm hug on a plate. This Easy Honey Rosemary Chicken is just that, with its fragrant rosemary mingling with sweet honey, creating a flavor that’s almost like a soft melody playing in the background of your taste buds. I swear, it’s like the chicken version of those catchy tunes you can’t shake off, perfect for a spontaneous weeknight dinner where you don’t want to think too much but still desire something delightful.
Steps
- Preheat your oven to 400 degrees F. Generously season both sides of the chicken breasts with salt and pepper.
- Heat olive oil in a large pan over medium-high heat. Sear the chicken breasts for 3-5 minutes per side until they are browned.
- Place the browned chicken breasts into a baking dish that has been coated with cooking spray.
- In a small bowl, combine minced rosemary, melted butter, garlic, chicken broth, and lemon juice. Pour this mixture over the chicken in the baking dish.
- Bake the chicken for about 25 minutes or until thoroughly cooked, adjusting the time based on the meat’s thickness. Ensure the chicken’s internal temperature reaches at least 165 degrees F.
- Once done, spoon the sauce from the baking dish over the chicken. Garnish with chopped parsley, and if desired, add lemon slices and rosemary sprigs before serving.
Ingredients
- 1 1/4 pounds boneless, skinless chicken breasts
- 1 tablespoon olive oil
- Salt and pepper to taste
- 2 teaspoons fresh rosemary leaves, finely chopped
- 3 tablespoons butter, melted
- 1 1/4 teaspoons garlic, minced
- 1/4 cup chicken broth
- 2 tablespoons lemon juice
- 1 tablespoon fresh parsley, chopped
- Lemon slices and rosemary sprigs for garnish (optional)
- Cooking spray
FAQ
- What is the best way to ensure my chicken is cooked thoroughly?
- You can determine if your chicken is fully cooked by slicing into the thickest part of the breast; it should be devoid of pinkness, and the juices should be clear. Alternatively, use a meat thermometer. For safety, the internal temperature should be at least 165 degrees F.
- Can I use dried rosemary instead of fresh?
- Yes, dried rosemary can be used if fresh is unavailable. The substitution ratio is 1 teaspoon of dried rosemary for every tablespoon of fresh rosemary.
- What are some variations I can try with this rosemary chicken dish?
- You can experiment with different proteins like chicken thighs, drumsticks, or even pork chops. Additionally, consider adding vegetables such as mushrooms, zucchini, or green beans. For extra flavor, include ingredients like sun-dried tomatoes or kalamata olives.
- Do I need to brown the chicken before baking?
- Browning the chicken before baking is recommended as it enhances the flavor. However, if you are short on time, you can skip this step and directly bake the chicken with the sauce.
- What side dishes pair well with rosemary chicken?
- Rosemary chicken is versatile and pairs well with a variety of sides. Consider serving it with mashed potatoes, a fresh salad, roasted vegetables, or rice for a balanced meal.
Tips
- For a richer flavor, sear the chicken breasts in olive oil until browned before baking, even if you’re pressed for time. This step enhances the taste and appearance of the dish.
- Ensure the chicken breasts are of similar size to ensure even cooking. Adjust the bake time as necessary if your chicken pieces are larger or smaller than the average 4-5 ounces.
- Use a meat thermometer to confirm doneness; the chicken should reach an internal temperature of at least 165 degrees F. Alternatively, cut into the thickest part to check that the juices run clear and there is no pink.
- Fresh rosemary provides a superior flavor compared to dried. If substituting with dried rosemary, use one teaspoon of dried rosemary for every tablespoon of fresh rosemary.
Equipment
- Meat Thermometer – To ensure the chicken is cooked to the right internal temperature of 165 degrees F.
- Baking Dish – If you do not already own a suitable baking dish for the oven.
- Garlic Press or Mincer – For mincing garlic if you don’t have a tool for that already.
