A Practical Guide To Healthy Living
Random header image... Refresh for more!

Skillet Rosemary Chicken

chicken breasts

Well well well. It’s been a while, no? I have enjoyed my break from blogging, but I’ve also missed you guys in a way too. Striking a balance with blogging is hard – it’s the proverbial goldfish, or mushroom . . . will grow to fill whatever space you give it in your life. And if you happen to be a type-A overachiever who hates a half-way job like someone we know, well, then, you’re just sunk.

Not blogging has really brought the joy back to cooking for me. I never found it a drag, per se, but relieving the pressure of taking notes and pics and posting has left me feeling more relaxed and creative in the kitchen. And that’s why I started cooking in the first place.

I’ve also been up to so much fitness and diet-wise, that I feel like I want to update you all on that, too . . . so stay tuned. In the meantime, try out this terrific and super-fast Rosemary Chicken recipe I made the other night. Let me know what you think about this new recipe formatting plugin I’ve found – EasyRecipe. Note that you can print the recipe from within the box – handy!

Skillet Rosemary Chicken
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This is SO easy and really tasty. Your kitchen will smell fantastic. And don’t discard the sweet, syrupy baked lemon quarters, serve them alongside your chicken and smear some of their goodness onto bites. This is great served with rice pilaf alongside and of course, a veg or two!
Ingredients
  • 4 boneless, skinless chicken breast halves (~4-6 oz. each)
  • 2 t. dried rosemary, crushed
  • 1 lemon, cut into quarters
  • 1 c. chicken broth
  • 1 T. coconut oil
  • 2 t. granulated onion
  • 2 t. granulated garlic
  • 1 t. sea salt
  • ¼ t. turmeric
  • Freshly ground pepper to taste
Instructions
  1. Preheat oven to 400-degrees.
  2. Sprinkle spices on both sides of chicken.
  3. Heat oil in large, oven proof skillet over medium high heat (cast iron was MADE for this stuff!). Add chicken to pan and brown on both sides. Remove from heat.
  4. Squeeze lemon quarters over chicken and place lemon rinds around the chicken. Place sprigs of rosemary around the chicken in the pan. Pour broth over chicken.
  5. Place entire skillet into hot oven, uncovered. Bake for about 20 minutes or until no longer pink.

 

© 2013, Sarah. All rights reserved.

  • http://fitknitchick.com Tamara

    Looks delicious! Does this mean that you’ll be posting lots of paleo and ME-approved recipes now? Great! I’ll have someone to find good ones!

    • http://www.semisweetonline.com Semi-Sweet Sarah

      Yes Tamara! Will be trending more that way, for sure. Still love my veg though, and try to keep those interesting, so hopefully all my veg readers won’t drop off!

  • http://www.yumyucky.com Yum Yucky

    This is great! Just yesterday I bought a bunch of chicken breast slabs from the farmer’s market . I love me some coconut oil, but I have to pick up the tumeric. NOM!

    • http://www.semisweetonline.com Semi-Sweet Sarah

      Let me know what you think, Yum! I kind of want this right now . . . .

  • http://www.neighborhood-dish.org Karen

    Hooray and welcome back! The chicken looks yummy but the real beauty in that pic is the gorgeous cast-iron skillet. that’s a well-seasoned pan!
    :-)

    • http://www.semisweetonline.com Semi-Sweet Sarah

      I love my cast-iron, Karen! Both my large & medium skillets are so well-seasoned that they hardly need any oil to cook.