Lemon Chicken

Last night I made a delicious lemon-rosemary chicken dish that was a big hit with my kids. Those of you who have children can attest to the fact that it’s often impossible to please them at dinnertime. Anyway, I paired it with some rice and steamed vegetables. After all the holiday gluttony, it felt good to eat something healthy.


3 boneless, skinless chicken breasts
2 lemons
1/4 cup olive oil
1 garlic clove, finely minced
2 Tbs. fresh rosemary
1/2 cup low-sodium chicken broth
1 tsp. cornstarch
pinch of crushed red pepper flakes(optional)
parsley (optional)
1/4 tsp. salt, + more to taste
1/4 tsp. pepper

Filet the chicken breasts and season them with salt and pepper. Grate the zest of one lemon, then juice both lemons. Heat olive oil in a pan; then brown chicken in pan, about 3 minutes per side. Take chicken out of pan, and discard all but 2 Tbs. olive oil. Combine the cornstarch with the chicken broth. Add the garlic to the pan, followed by the rosemary. Once garlic starts to turn golden add the broth/cornstarch mixture, lemon zest and lemon juice. Return the chicken to the pan, cover and allow to simmer until chicken is cooked through thoroughly and sauce has thickened. Add more salt if needed. Garnish with red pepper flakes and parsley.


4 thoughts on “Lemon Chicken

  1. Flamenco Mom

    I think either would likely work just fine. Arrowroot is commonly used to replace cornstarch in recipes, since it is so similar in texture and is flavorless. As for flour, I know back when I was still using gluten when cooking for my family I did use flour quite often, mixed with a liquid, to thicken sauces and gravies. Omitting the cornstarch altogether wouldn’t change the flavor of the dish. It would just give you a thinner consistency.


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