Lemon-Rosemary Braised Chicken BreastsRecipe posted in: Lunch/Dinner
Summer is here and we’re ready for warm weather, sunshine and light and healthy meals. The bright taste of lemon and herbaceous aroma of rosemary are front and center in this healthy chicken breast recipe that’s perfect for the upcoming season.
This skillet chicken dinner is perfect for making ahead on a Sunday for your weekly meal prep. It also can be frozen if you want to enjoy it at a later date. We love it served with this Zucchini Feta Salad recipe for a light and refreshing spring or summer meal. But the best part about this braised lemon rosemary chicken is that it fits perfectly into your low-carb diet.
Get more healthy, low-carb chicken recipes here on The Palm Weight Loss Blog! Chicken is one of our favorite lean proteins because it’s versatile and can take on any flavors your craving. Check out the tasty ideas below:
- Spicy Jalapeno Popper Chicken >
- Sticky Sesame Chicken >
- Zucchini Chicken Enchiladas >
- Mediterranean Chicken Bowl >
- Spinach and Artichoke Stuffed Chicken Breast >
- Chicken Tikka Skewers >
- Spanish Braised Chicken in Creamy Almond Sauce >
- Coconut Milk Chicken Tenders >
- Buffalo Chicken Zucchini Boats >
- Chicken Lasagna Cups >
This recipe is from the book, The New Keto-Friendly South Beach Diet, written by the creator of the South Beach Diet, Arthur Agatston, M.D.
Phase: Weight Loss Phase, Weight Maintenance Phase
- 1 Healthy Fat
- 1 Protein
- 1 Vegetables
- 1 Extras
- 3 Tbsp. olive oil, divided
- 4 medium (about 4 oz. each) boneless skinless chicken breasts (you can also use thighs)
- 2 leeks, white parts only, chopped
- 3 to 4 cloves garlic, smashed
- 2 slices pancetta or bacon, diced (optional)
- 2 Tbsp. white balsamic vinegar
- 2 cups (10 oz.) cherry tomatoes, cut in half (or one 14.5-oz. can diced tomatoes, drained)
- 2 lemons, 1 zested and juiced, the other cut into wedges
- 2 to 3 sprigs fresh rosemary
- 2 sprigs fresh sage (optional)
- 1 cup chicken broth (more as needed)
- Heat 2 tablespoons of the olive oil in a large, heavy-bottomed skillet over medium-high heat. Add the chicken breasts and cook, turning, until golden brown all over, about 7 to 10 minutes. Transfer them to a plate and set it aside.
- Add the remaining tablespoon of olive oil and the leeks to the skillet and sauté for 3 to 4 minutes, until softened. Stir in the garlic and pancetta (if using) and cook for 2 to 3 minutes.
- Deglaze the pan with the white balsamic vinegar. Add the tomatoes, lemon zest, lemon juice, rosemary, and sage (if using), and return the chicken breasts to the skillet. Season with salt and pepper to taste and then pour in the chicken broth.
- Reduce the heat to medium-low and cook, covered, for about 20 minutes or until the sauce is reduced by half and the chicken is fully cooked (an instant-read thermometer placed in the center of the breast should read 165°F). If the pan gets dry during cooking, add a splash of broth or water as needed.
- Slice the chicken breasts and spoon the sauce on top; serve with lemon wedges along with the zucchini salad (link in description above).