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Easy Pan-Roasted Chicken Breasts With Lemon and Rosemary Pan Sauce Recipe

Name: Easy Pan-Roasted Chicken Breasts With Lemon and Rosemary Pan Sauce Recipe
Total time: 30 min
Yield: 3
Ingredients: 2 whole airline chicken breasts or boneless skin-on chicken breasts (6 to 8 ounces each); Kosher salt and freshly ground black pepper; 1 tablespoon canola oil; 1 cup homemade or store-bought low-sodium chicken stock; 1 1/2 teaspoons powdered gelatin; 1 small shallot, minced (about 1 tablespoon); 1 tablespoon minced fresh rosemary leaves; 1 (1 1/2-inch) piece of peeled zest plus 1 1/2 tablespoons fresh juice from 1 lemon; 2 tablespoons unsalted butter; 2 teaspoons soy sauce

Prep Time

Cook Time

Total Time

30m

This easy pan-roasted chicken breast recipe features a lemon and rosemary pan sauce that adds a burst of fresh flavor to the dish. With just a handful of ingredients, this recipe is simple to prepare yet delivers a delicious, restaurant-quality meal that the whole family will love.