Ingredients
Scale
- 4 boneless, skinless chicken breasts
- 2 tablespoons olive oil
- 2 teaspoons fresh rosemary, chopped
- Salt and pepper to taste
- 3 tablespoons Dijon mustard
- 1/4 cup chicken broth
- Juice of 1 lemon
- 2 garlic cloves, minced
- Fresh rosemary sprigs for garnish
Instructions
- Preheat oven to 375°F (190°C).
- Season chicken breasts with salt, pepper, and chopped rosemary.
- Heat olive oil in a skillet over medium-high heat. Sear chicken until golden brown, about 3 minutes per side.
- Transfer skillet to the oven and bake for 20 minutes until cooked through.
- Meanwhile, in a small saucepan, combine Dijon mustard, chicken broth, lemon juice, and minced garlic. Simmer until slightly thickened, about 5 minutes.
- Pour sauce over cooked chicken, garnish with fresh rosemary, and serve hot.
Notes
- For extra flavor, marinate chicken with rosemary and lemon zest overnight.
- Serve with steamed vegetables or a light salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Baking, Searing, Simmering
- Cuisine: American
- Diet: Heart Healthy, Low Carb
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 320 Kcal
- Sugar: 2g
- Sodium: 520mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 45g
- Cholesterol: 125mg