Skillet Lemon Chicken With Rosemary

READY IN: 25mins
Recipe by Tinamama

Yummy recipe I got out of a cookbook somewhere. My family of picky eaters adore this recipe! I've yet to remember to plan ahead enough to marinate, and still the recipe is just yummers! I also cut up the raw chicken and just cook it all up together in the frying pan (except the broth, which I do add later, as the recipe calls for...but I don't bother to remove the chicken, I just mix it all up together) and it turns out great!

Top Review by Tinkerbell

The combination of rosemary and lemon is delicious. The recipe is so easy to make on a busy weeknight and we really enjoyed the flavors. I was letting 4 yr old DD measure the marinade ingredients and putting them into the Ziplock, and then I remembered I was supposed to blend it. I don't think it made a difference in taste; just made my rosemary visible in the dish, but I actually like that. The only ingredient change I made was to use homemade Herb and Garlic Broth (recipe #429611) instead of chicken. The recipe was delicious and we'll definitely be making it again in the future! Made & enjoyed for Pick-A-Chef Spring 2011. You've been adopted! :)

Ingredients Nutrition


  1. In a blender, blend lemon juice, wine, mustard, garlic, and rosemary until well combined. Ina a large zipper bag, throw the chicken and lemon juice mixture. Keep in fridge for at least 1 hour. In a small bowl, stir together 2 tbsp chicken broth and cornstarch until dissolved. Set aside.
  2. In a skillet, heat oil over medium-high heat. Cook chicken (reserving the marinade) on each side, about 4min. or until no longer pink. Remove chicken from skillet and cover to keep warm.
  3. Now add reserved marinade to the skillet and using wire wisk, stir in the cornstarch mixture and remaining broth. Bring to a boil, stirring constantly. Cook and stir for 2 min more. Return chicken to skillet, heat through, serve with sauce.

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