Chicken with Rosemary Garlic Pan Sauce

A flavorful chicken dish featuring perfectly seared chicken breasts topped with a rich rosemary-garlic pan sauce.

Preparation Time

• Prep: 10 minutes
• Cook: 20 minutes
• Total: 30 minutes
• Servings: 4

Ingredients

For Chicken

• 4 boneless, skinless chicken breasts
• Salt and freshly ground black pepper
• 2 tablespoons olive oil

For Pan Sauce

• 4 cloves garlic, minced
• 2 sprigs fresh rosemary
• 1/2 cup dry white wine
• 1 cup chicken broth
• 2 tablespoons butter
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste

Instructions

1. Prepare chicken:

   • Pat chicken breasts dry with paper towels
   • Season generously with salt and pepper
   • Heat olive oil in large skillet over medium-high heat

2. Cook chicken:

   • Add chicken to hot pan
   • Cook 5-6 minutes per side until golden
   • Transfer to plate and tent with foil

3. Make pan sauce:

   • Add garlic and rosemary to same pan
   • Cook until fragrant (30 seconds)
   • Add wine, scrape up brown bits
   • Simmer until reduced by half

4. Finish sauce:

   • Add chicken broth
   • Simmer until slightly thickened
   • Stir in butter and lemon juice
   • Season with salt and pepper

5. Serve:

   • Return chicken to pan
   • Spoon sauce over chicken
   • Garnish with extra rosemary if desired

Notes

• Use chicken breasts of similar size for even cooking
• Don’t move chicken while searing for better crust
• Can substitute chicken stock for wine if preferred
• Sauce can be made ahead and reheated
• Best served immediately while sauce is hot
• Great with mashed potatoes or rice

Source

Chicken with Rosemary Garlic Pan Sauce