Can I use dried rosemary instead of fresh?

You can, but fresh rosemary makes a real difference in this lemon rosemary chicken recipe. If using dried, reduce the amount to about 1 teaspoon since dried herbs are significantly more concentrated in flavor.

My chicken came out dry. What went wrong?

The two most common causes are uneven chicken thickness and overbaking. Pound the breasts to a uniform thickness before searing and pull the chicken the moment it hits 165 degrees F on your thermometer. Even 5 extra minutes at 425 degrees F can dry out chicken breast.

Can I swap the maple syrup for something else?

Honey works as a direct 1:1 substitute and gives a similar sweetness with slightly different flavor. You could also add a splash of white wine to the pan sauce in place of the syrup for a savory depth without any sweetness.

Juicy Lemon Rosemary Chicken Recipe - Golden Crust, Bright Garlic Pan Sauce

Name: Lemon Rosemary Chicken
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 whole lemons (1 juiced, 1 sliced into 1/4-inch rings); 4 boneless, skinless chicken breasts; 1 teaspoon kosher salt; 1/2 teaspoon ground black pepper; 2 tablespoons unsalted butter; 1/3 cup low-sodium chicken broth; 4 cloves garlic, minced; 2 tablespoons fresh rosemary, chopped; 2 teaspoons maple syrup

Lemon Rosemary Chicken

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Juicy chicken breasts seared to a golden crust in butter, then baked in a bright sauce of fresh lemon, rosemary, garlic, and a touch of maple syrup. Only 9 ingredients and ready in about 30 minutes.

Author: Sarah Mae Carter
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Yield: 4 servings 1x
Category: Dinner
Method: Sear, Bake
Cuisine: American

Ingredients

Scale

2 whole lemons (1 juiced, 1 sliced into 1/4-inch rings)
4 boneless, skinless chicken breasts
1 teaspoon kosher salt
1/2 teaspoon ground black pepper
2 tablespoons unsalted butter
1/3 cup low-sodium chicken broth
4 cloves garlic, minced
2 tablespoons fresh rosemary, chopped
2 teaspoons maple syrup

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Instructions

Preheat oven to 425 degrees F. Lightly spray a 9×13-inch baking dish with nonstick cooking spray and set aside.
Halve and juice one lemon, reserving the juice. Slice the second lemon into 1/4-inch rings. Set both aside separately.
Pat chicken breasts completely dry with paper towels. Season both sides evenly with kosher salt and black pepper. Pound to an even thickness with a meat mallet if needed.
Heat a large skillet over medium-high heat. Add butter and let melt until foamy. Sear chicken for 2 to 3 minutes per side until deep golden brown. Transfer seared chicken to the prepared baking dish.
Tuck lemon rings under and around the chicken in the baking dish.
To the same skillet (do not wipe out), add chicken broth, minced garlic, chopped rosemary, reserved lemon juice, and maple syrup. Stir to combine and scrape up all browned bits from the bottom of the pan. Pour sauce evenly over the chicken.
Bake for about 15 minutes or until the internal temperature reaches 165 degrees F on an instant-read thermometer.
Spoon the pan sauce generously over each chicken breast before serving.

Notes

Use fresh rosemary over dried whenever possible. If using dried, reduce to 1 teaspoon.
Do not add lemon juice during searing. Always add it to the pan sauce to protect the texture of the chicken surface.
The maple syrup is small but important – it balances the lemon acidity and helps caramelize the sauce.
Pound chicken to even thickness before searing so all breasts finish at the same time and stay juicy.
Always use an instant-read thermometer rather than relying on timing alone. Pull at exactly 165 degrees F.

Nutrition

Serving Size: 1 chicken breast
Calories: 340 kcal
Sugar: 2 g
Sodium: 568 mg
Fat: 12 g
Saturated Fat: 5 g
Unsaturated Fat: 4 g
Trans Fat: 0.3 g
Carbohydrates: 4 g
Fiber: 1 g
Protein: 51 g
Cholesterol: 166 mg

Find it online: https://www.benefitiany.com/lemon-rosemary-chicken/