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Skillet Chicken with Lemon and Rosemary
Skillet Chicken with Lemon and Rosemary
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Prep Time:
20 minutes
Cook Time:
55 minutes
Total Time:
75 minutes
Try this flavorful one-pot skillet chicken with cherry tomatoes, lemon, and fresh herbs.
Ingredients:
  • 3 tablespoons olive oil, divided
  • 4 medium skinless, boneless chicken breast halves
  • 2 medium leeks, white parts only, chopped
  • 3 slices bacon, chopped
  • 4 cloves garlic, mashed
  • 2 tablespoons white balsamic vinegar
  • 2 cups cherry tomatoes, halved
  • 1 lemon, juiced and zested
  • 3 sprigs chopped fresh rosemary
  • 2 sprigs fresh sage
  • salt and freshly ground black pepper to taste
  • 1 lemon, cut into wedges
Instructions:
  • In a skillet over medium heat, sizzle 2 tablespoons of olive oil, and sear chicken breasts until beautifully golden on both sides for 7 to 10 minutes. Transfer the chicken to a covered dish to keep warm.
  • Pour the remaining tablespoon of olive oil into the pan and sauté the leeks over medium heat until they are soft, which should take around 3 minutes. Add the bacon and garlic, and cook until the bacon turns crispy, approximately 5 minutes. Deglaze the pan with vinegar, making sure to scrape up any flavorful browned bits from the bottom.
  • Place the tomatoes, lemon zest, lemon juice, rosemary, and sage in the skillet. Add the chicken back to the pan and season generously with salt and pepper.
  • Add the broth and gently bring it to a simmer. Then, lower the heat, cover the pot, and simmer until the sauce reduces by half and the chicken is fully cooked, which should take about 20 minutes. Ensure the chicken reaches an internal temperature of 165 degrees F (74 degrees C) by using an instant-read thermometer. Serve with lemon wedges.

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