One Pan Recipe for Rosemary Lemon Chicken with Quinoa is the weeknight solution to a simple, fast meal without all the mess. That's right! Less dishes to wash and more time to relax and spend with the family. This recipe is easy to swap out side dishes or herb blends so you can learn to be more creative in the kitchen while maintaining healthy eating habits.
One Pan Recipe for Rosemary Lemon Chicken
With the cooler weather settling in, brighten up your evening meals with the brightness of lemon and the freshness of rosemary. Cooking this meal in one skillet allows the flavors to infuse throughout the chicken to keep it moist and delicious and ready to serve in under 30 minutes.
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How do I Butterfly Chicken Breasts?
The best way to prepare the chicken for a one skillet meal like this is to butterfly the chicken breast for faster, even cooking. If you have never heard the term “butterfly” before, it simply means to slice it almost completely through the middle and open it like a book so the breast lies flat. You can save a LOT of money by slicing your own chicken for cutlets, sliced or diced chicken. Perdue offers a great video on how to butterfly a chicken breast that includes methods on breaking down the breast into these other cuts as well.
What side dishes go well with rosemary lemon chicken?
The flavors in rosemary lemon chicken pair well with fresh vegetables like asparagus and green beans. You can also serve it with a side of Easy Mediterranean Quinoa Salad like I did!
Other Ideas for Side Dishes:
- Maple-Balsamic Brussels Sprouts – Brussels sprouts are a severely under-rated vegetable and when the maple-balsamic is drizzled on top, it's a delicious combination!
- Roasted Radishes – Simply roast 2 1/2 cups of chopped radishes and 1/2 of a medium sized diced onion at 400 degrees for 20 minutes seasoned with garlic, original Mrs. Dash seasoning and sprayed with your favorite cooking spray.
- Cauliflower Rice – As easy as it sounds, cauliflower is cut up in a food processor or by hand with a cheese grater to form a rice-like shape. You can treat cauliflower rice just like a regular rice dish, adding in the flavors that you are comfortable with.
- Oven Baked Beet Chips – I crave crunchy foods constantly. One of my favorites lately is when I find extra large beets, slicing them as thin as possible. This recipe calls for olive oil and salt, but you can easily substitute cooking spray to avoid the points.
You can also check out WokGuy for Other Side Dishes That Go Well With Chicken!
This meal is perfect for Meal Planning!
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When I originally made this recipe, it was with chicken thighs instead of breasts. You are welcome to make it either way, though I calculated the points for chicken breasts as they are healthier. I also served it with this recipe for Mediterranean Quinoa Salad.
One Pan Recipe for Rosemary Lemon Chicken
How Many Points Are In This Recipe?
With the new Plan, points can vary for those with diabetes. Check your zero point foods. Points can also vary with different brands. Please use your recipe maker to determine your exact points.
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Find me on WW Connect @Sassycooking_Alyssa to see my full recipe list!
- 1/2 cup Lemon Juice
- Zest of 2 Lemons
- 1 garlic clove, finely minced
- 2 tbsp fresh rosemary leaves, chopped
- 4 boneless, skinless chicken breasts
- Olive Oil Cooking Spray
- Optional: Salt and black pepper, to taste
- In a small bowl, combine ½ of the lemon zest and juice with the garlic and rosemary and stir to combine. (Place the remaining lemon zest in an airtight container and freeze for future use in marinades, soups, or salad dressings.)
- Reserve the remaining lemon juice and set aside.
- I suggest butterflying the chicken breast if necessary, to expose the entire surface area. Season with salt and pepper, if desired.
- Place chicken in a large, sealable plastic bag and pour marinade on top. Seal bag and turn several times to ensure chicken is evenly coated. Place the bag in the refrigerator to marinate for at least 30 minutes or overnight.
- When ready to cook, spray olive oil in a large skillet over medium-high heat. Remove chicken breasts from the bag, allowing excess marinade to drip off before transferring to another dish. Discard remaining marinade.
- Working in batches if necessary, add chicken breasts to hot skillet and cook until browned on each side, approximately 3-4 minutes per side. Transfer to a clean serving platter and set aside.
- Add remaining lemon juice and ¼ cup water, if necessary, to hot skillet to deglaze. Gently scrape the surface of the pan with a spatula to remove any browned bits. Bring liquid to a boil and then reduce heat to medium-low.
- Return chicken breasts to skillet and simmer for 3-4 minutes or until chicken is cooked through. Season with additional salt and black pepper, to taste. Remove from heat and serve immediately with your choice of sides.
Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 249Total Fat 8gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 5gCholesterol 102mgSodium 243mgCarbohydrates 6gFiber 2gSugar 2gProtein 38g
*This is an automatic calculation by a third party app*
Did you try this recipe? Tell me what you thought in the comments below!
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