Skillet Chicken with Lemon and Rosemary

Looking for a one-pot chicken dish? Try this juicy skillet chicken recipe cooked in a tasty sauce with cherry tomatoes, lemon, rosemary, and sage.

• Preparation Time: 20 mins
• Cooking Time: 55 mins
• Total Time: 1 hr 15 mins
• Calories: 326 Calories

Ingredients

• 1 cup chicken broth
• salt and freshly ground black pepper to taste
• 1 lemon, juiced and zested
• 3 slices bacon, chopped
• 3 tablespoons olive oil, divided
• 2 cups cherry tomatoes, halved
• 1 lemon, cut into wedges
• 2 sprigs fresh sage
• 4 medium skinless, boneless chicken breast halves
• 2 tablespoons white balsamic vinegar
• 3 sprigs chopped fresh rosemary
• 2 medium leeks, white parts only, chopped
• 4 cloves garlic, mashed

Recipe Instructions

Step 1

Heat 2 tablespoons olive oil in a skillet over medium heat and brown chicken breasts on both sides for 7 to 10 minutes. Remove from the skillet, cover with foil, and keep warm.

Step 2

Add remaining tablespoon olive oil to the pan and cook leeks over medium heat until softened, about 3 minutes. Stir in bacon and garlic and cook until bacon is crispy, about 5 minutes. Deglaze pan with vinegar and scrape up any browned bits from the bottom.

Step 3

Add tomatoes, lemon zest, lemon juice, rosemary, and sage to the skillet. Return chicken to the pan and season with salt and pepper.

Step 4

Pour in broth and bring to a simmer. Reduce heat to low, cover, and cook until sauce is reduced by half and chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with lemon wedges.