We thoroughly enjoyed our comfort food this winter (just ask my hips). Now, as we head into warmer months I am longing for light and fresh meals. One of my family’s favorite summery flavor combinations is rosemary and lemon. It’s so bright and refreshing. We love rosemary-lemon grilled chicken, so I decided to bring that flavor in to the kitchen until I am ready to venture out to the grill.
It’s funny, as soon as the temperatures hit 80 here in Arizona (Yes, 80!), I was looking for fresh rosemary. Now, you may be wondering why I wouldn’t have an abundance of rosemary which grows wild in the desert. Well, honestly… I ate all 6 of my rosemary bushes to death last year. That is love!
This one-skillet meal boasts incredible lemon and rosemary flavor absorbed right into the chicken and vegetables, leaving you with amazingly moist and delicious chicken that goes from prep to plate in just 20 minutes.
With love from our Simple Kitchen to yours!
20-Minute Skillet Rosemary-Lemon Chicken
- 1 Tbsp extra virgin olive oil
- 3 clove garlic
- 4 small boneless skinless chicken breasts (about 1 lb)
- 2 Tbsp chopped fresh rosemary (or 2 tsp dried)
- 2 lemons
- 1 tsp kosher salt
- 1 tsp fresh ground black pepper
- 1 (24-oz) package frozen summer vegetables (or use fresh if in season)
Preheat medium skillet over medium high heat.
Chop rosemary and mince garlic while skillet is heating. Sprinkle tops of chicken breasts with ¼ tsp salt, ¼ tsp pepper and 1 Tbsp rosemary. Add oil to skillet. Add garlic. Stir and place chicken in skillet seasoned side down. Sprinkle chicken with ¼ tsp salt, ¼ tsp pepper and remaining rosemary. Cook chicken on both sides until cooked through, about 3 minutes on each side.
Add vegetables. Squeeze lemon juice into skillet, sprinkle with remaining salt and pepper. Place chicken on top of vegetables. Bring to a boil. Cover. Cook 5 minutes or until vegetables are crisp tender. Serve and enjoy!