This elegant and easy lemon rosemary chicken will be a hit any day of the week!
Fresh chicken pieces, such as breasts or thighs, are coated in a light almond flour breading, browned on the stovetop, and then baked with a tangy sauce made with a blend of lemon juice, garlic, and white wine until tender and juicy.
Super Easy Entree!
- One-dish dinners are a weeknight blessing! This dish starts on the stovetop and finishes in the oven, so the sauce gets nice and thick and all that tangy flavor gets infused into each tender bite of chicken!
- Lemon rosemary chicken has the perfect combination of tart and herbaceous flavors that makes it ideal as a main dish, to make into a chicken salad, or slice and serve pieces on a bed of salad greens for a healthy, energizing workday salad.
- For a larger, more impressive presentation that makes for a perfect Mother’s Day or Easter dinner, try the spatchcock method using a whole chicken instead of smaller breasts or thighs.
Ingredients And Variations
For the best flavor and fragrance, use fresh lemon and rosemary if you can! Save some lemon zest as a garnish!
Chicken: Use fresh or frozen (thawed first) chicken pieces that are boneless and skinless. Make sure they are close to the same size and thickness so they cook evenly. This recipe can also be adapted to use boneless pork chops!
Sauce: Fresh lemon juice is best in this recipe, but 3 tablespoons of bottled lemon juice can be used in a pinch. A little fresh lemon zest will also punch up the flavor! If white wine isn’t available use rice or apple cider vinegar. The chicken can be marinated in the sauce mixture up to 2 hours in advance and then used for the sauce.
Breading: Almond flour is keto-friendly and will help the seasonings and sauce cling to the chicken pieces. Coconut flour is acceptable but is very absorbent, so increase the chicken broth to 1 cup. If fresh rosemary isn’t available, use ½ teaspoon of dried.
Optional: Lemon rosemary chicken can be served with any variety of veggies! Save time and bake the browned pieces of chicken on a ‘raft’ of asparagus spears, broccoli or cauliflower florets, or thick slices of zucchini and mushrooms placed on the bottom of the skillet with the sauce.
How to Make Lemon Rosemary Chicken
- Prepare the sauce (as per the recipe below).
- Mix the almond flour mixture in one dish, whisk egg white with water in another.
- Dredge chicken in flour, egg mixture, and then flour again.
- Brown the chicken on all sides in a skillet and remove.
- Pour sauce into the skillet and whisk until thick.
- Add chicken back to skillet and spoon sauce over each piece.
- Cover with foil and bake. Use an easy-to-read meat thermometer to make sure chicken comes to a safe temperature of 165˚F.
Note: If serving with vegetables (optional), add them to a casserole dish, place browned chicken pieces on top, then pour sauce over everything. Cover and bake.
Serving and Storing!
Normally chicken dishes go great with carb-heavy sides like baker potatoes, carrots, or corn. But the light and refreshing flavors of lemon and rosemary go best with lighter side dishes like grilled vegetables, green beans or a side of scalloped ‘potatoes’, cauliflower fried rice, creamed spinach or roasted radishes. A low carb caesar salad or a crisp cucumber salad would also be delicious with this zesty chicken dish.
Keep leftover lemon rosemary chicken in a covered container in the refrigerator for up to 4 days. Reheat pieces in the microwave, on the stovetop, or in an air fryer. Freeze portions in zippered bags for up to a month and thaw overnight in the refrigerator.
Lemon Rosemary Chicken
- ¼ cup almond flour
- 2 cloves garlic
- ½ teaspoon paprika
- 1 ½ teaspoons fresh rosemary finely chopped
- ½ teaspoon black pepper
- 1 egg white
- 4 bone in chicken thighs with skin or chicken breasts
- ¾ pound vegetables* asparagus, sliced mushrooms or zucchini, Optional
- 1 lemon juiced
- ¾ cup chicken broth low sodium
- ¼ cup dry white wine
- 1 tablespoon almond flour
- Preheat oven to 350°F.
- Combine sauce ingredients, set aside.
- Mix ¼ cup flour, garlic, paprika, rosemary, and pepper in a small dish. Whisk egg white with 1 tablespoon water in a separate dish.
- Dredge chicken in flour mixture. Dip chicken into egg whites and then into flour again. Spray chicken with non-stick spray.
- Cook chicken in a pan over medium-high heat until browned (about 3 minutes on each side).
- Remove chicken from pan and and pour lemon juice mixture into the pan whisking until thick and bubbly (about 3 minutes).
- Add chicken back to pan and spoon sauce over chicken. Cover with foil and bake 30 minutes, remove foil and bake an additional 10 minutes until chicken is cooked to a safe temperature of 165˚F.
- *If using veggies, place them in the bottom of a 9"x13" pan. Top with chicken and pour lemon sauce overtop. Bake as directed above.
- Nutritional information does not include optional veggies.
- Refrigerate leftover lemon rosemary chicken in a covered container for up to 4 days.
- Reheat in the microwave, on the stovetop, or in an air fryer.
- Freeze chicken in zippered bags for about a month and thaw overnight in the refrigerator.
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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