Rosemary Chicken

Step 1

Preheat oven to 350 degrees fahrenheit.

Step 2

In a 10 inch cast iron (or other oven safe pan) on medium heat, melt butter and olive oil together. Separately, pat chicken breasts dry and coat with salt and pepper on both sides.Once sizzling, add chicken breasts to pan. Cook for 3-4 minutes on both sides until golden brown. Remove from pan and set aside.

Step 3

With pan still on medium heat, add onion and sauté until translucent, then add garlic, rosemary, lemon zest, lemon juice, and sautéed for about a minute. Sprinkle flour over onion mixture until fully coated. Add chicken stock (and cream if desired) and whisk until fully combined and a thickened sauce forms.

Step 4

Remove from heat, add chicken breasts, and place in oven for about 10-15 minutes or until chicken breasts are 165 degrees internally (at their thickest point). Remove from oven.

Step 5

Spoon the pan sauce onto the fully cooked chicken, and let rest for about 5 minutes before serving.