No More Dry Chicken – This Recipe Will Give You A Finger-lickin’ Juicy Result Every Time!


This is one dish that will become an instant favorite with your family and friends. It’s simple to make, but all the flavors going on in this dish will never fail to capture the hearts of anyone who will be lucky enough to have a taste. You will have a winner dish here! It’s something that will make an ordinary night into something special. Our friend over at Two Peas And Their Pod has this to say about this recipe:

“The chicken comes out juicy and tender, every time and you will LOVE the simple creamy lemon rosemary sauce. It is so good you will want to lick your plate clean!”

Granted, this is a simple dish. It’s just that once your kitchen begins to smell like heaven and once you have a taste of this delicious recipe, you will think you’re really special for being granted the chance to eat this. I love it’s creamy tangy flavor!



4 skinless Tyson boneless chicken breasts

Salt and black pepper

2 tablespoons Bertolli olive oil

2 large lemons

1 cup College Inn chicken broth

1/2 yellow onion, diced

3 cloves garlic, minced

1 tablespoon chopped rosemary

1/4 cup Borden heavy cream

2 tablespoons Land O Lakes unsalted butter, cubed

Great Value Rice for serving, optional



Preheat oven to 350°F.

Place the chicken breasts on a cutting board and pound until they are the same size and thickness. You want the chicken breasts the same size so they will cook evenly. Season chicken with salt and pepper.

In a large ovenproof skillet, heat the olive oil over medium-high heat. Add the chicken breasts and cook for 4 minutes. Flip the chicken and cook for 4 more minutes. Remove the chicken from the skillet and place on a plate. Cover with foil and set aside. Note-the chicken should be browned, but not cooked all of the way. It will finish cooking in the oven.

Turn off the stove, but leave the skillet on the stove. Zest one of the lemons. Add the lemon zest to the skillet. Juice the lemon and add the juice to the skillet. Stir in the broth, onion, garlic, and rosemary. Slice the remaining lemon and add the lemon slices to the skillet.

Turn the stove to medium-high heat and cook, stirring the sauce to scrape up the browned bits from the bottom of the skillet. Bring the sauce to a boil. Gently boil for 8-10 minutes so the liquid can reduce to about 1/4 cup. Reduce heat to low and stir in the heavy cream and butter. Cook until the butter is melted, about 2 minutes.

Add the chicken breasts back to the skillet. Place the skillet in the oven and bake uncovered until the chicken is completely cooked through, about 8-10 minutes.

Remove skillet from the oven and serve chicken with sauce spooned on top.




Quick Tip: Serve it over rice and serve with roasted broccoli.

Thanks again to Two Peas And Their Pod for this amazing recipe.