Italian Lemon Rosemary Chicken

Italian Lemon Rosemary Chicken is a simple dish with simple to find ingredients of boneless skinless chicken breasts,  lemon slices , fresh-cut Rosemary, white wine and herbs and spices all cooked in one metal skillet from start to finish for less clean-up time

I love a good simple ingredient dish; this Italian Lemon Rosemary Chicken is a prime example of how a few simple ingredients, white wine, and fresh herbs can turn a boring chicken dinner into a fabulous tasting meal with minimal clean-up.

Italain Lemon Rosemary ChickenThis is the time of year I look forward to living here in Central Florida; the weather starts calming down and trust me I want to enjoy my days with little or no humidity. Living here all year around with our summers hitting 96-100+ degrees with full humidity are absolutely no vacation for Florida residents. So right now, we are sitting at a non-humid, 88 degrees, and I  remember why I moved here; it’s gorgeous weather in the early fall.

Our lemons here pretty much grow off and on all year long; the main season, however, is late fall through early spring, since my lemon tree has some nice looking lemons, we are going to use them today in our Italian Lemon Rosemary Chicken.

I’m lucky enough to have fresh herbs growing in my herb garden all year long;  another wonderful ingredient that we won’t even need to leave the house for which is perfect.The rest of the ingredients I pretty much have on hand in the pantry and refrigerator, a fabulous win-win, situation!

There is one favor I ask of you when making this recipe; use a white table wine you would actually drink. Cooking wine isn’t an ingredient I even waste money on these days. I have a motto of if I won’t drink it, I sure won’t eat it. The taste of cooking wine and table wine is day and night, not even close. You don’t need to invest in a super expensive bottle just one you would actually drink.

Italian Lemon Rosemary Chicken

  • 2 tablespoons of authentic olive oil
  • 1 tablespoon of real butter
  • 3-6-ounce boneless skinless chicken breasts
  • kosher salt to own taste
  • freshly ground pepper to own taste
  • garlic powder to own taste
  • 1 cup of all-purpose flour
  • smoked paprika to own taste
  • 1 and 1/2 cups of low-sodium chicken broth
  • zest and juice of 1 lemon
  • 1/4 of a cup of white table wine
  • 1 teaspoon minced garlic
  • 8 small Yukon gold potatoes halved
  • 1 sliced lemon
  • 2 long sprigs of fresh-cut rosemary


  1. Butterfly each of the 3 chicken breasts, and then slice down the middle to make thin cutlets.
  2. Season the boneless skinless chicken breasts to own taste with kosher salt, freshly ground pepper, and garlic powder.
  3. Place 1 cup of all-purpose flour on a plate, dredge each piece of chicken in all-purpose flour, shake excess all-purpose flour off and lightly season each side with smoked paprika.
  4. Heat an extra-large metal skillet on medium heat; add 2 tablespoons of authentic olive oil, 1 tablespoon of real butter.
  5. Place each piece of chicken in the heated skillet with butter and olive oil, do not overcrowd; if necessary do 2 batches. Lightly brown chicken on each side about 3 minutes on each side.
  6. Once done immediately remove the chicken from metal skillet and place on a clean dry plate. Remove metal skillet from heat.
  7. Place metal skillet back over medium heat; add low-sodium chicken broth, zest, and juice of 1 lemon,  white table wine, minced garlic, and place halved Yukon gold potatoes in skillet, cover with tight-fitting lid and cook about 12 minutes or until tender.
  8. Remove tight-fighting lid from skillet, reduce heat to low, place the chicken back in skillet-do not completely emerge chicken in sauce, remove some if necessary as the top should not be under liquids. Add lemon slices and 2 long sprigs of fresh-cut rosemary. Cook uncovered for 6-8 minutes to marry the flavors together.


© Heidy L. McCallum and The McCallum’s Shamrock Patch, 2015 unauthorized use and/or duplication of content/ material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Heidy L. McCallum and The McCallum’s Shamrock Patch with appropriate and specific direction to the original content.

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