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Garlic Rosemary Chicken Breast

This garlic rosemary chicken breast is tender, juicy, and full of fresh herb flavor. Chicken breasts are seasoned with garlic, rosemary, and simple pantry spices, then pan-seared until golden and finished with butter for extra richness. It's an easy 30-minute meal that's perfect for weeknight dinners or meal prep.
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Prep Time 10 minutes
Cook Time 19 minutes
Servings: 2 people
Course: dinner, lounch
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 3 garlic cloves minced
  • 1 tablespoon fresh rosemary finely chopped (or 1 teaspoon dried rosemary)
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • 1 tablespoon unsalted butter
  • 1 teaspoon lemon juice optional
  • 1 tablespoon chopped fresh parsley optional, for garnish

Method
 

  1. Pat the chicken breasts dry with paper towels. If they are thick, pound them to an even thickness.
  2. In a small bowl, combine the garlic powder, onion powder, salt, black pepper, and chopped rosemary.
  3. Rub the chicken breasts with olive oil, then coat both sides evenly with the seasoning mixture.
  4. Heat a large skillet over medium-high heat.
  5. Add the chicken breasts and cook for 5 to 6 minutes per side until golden brown.
  6. Reduce the heat to medium. Add the butter and minced garlic to the skillet. Cook for about 1 minute until fragrant, then spoon the garlic butter over the chicken.
  7. Drizzle with lemon juice, if using, and continue cooking until the chicken reaches an internal temperature of 165°F (74°C).
  8. Remove the chicken from the skillet and let it rest for 5 minutes before serving.
  9. Garnish with fresh parsley and serve warm.

Notes

  • Fresh rosemary provides the best flavor, but dried rosemary works well too.
  • Avoid burning the garlic by adding it near the end of cooking.
  • Always let the chicken rest before slicing to keep it juicy.
  • Store leftovers in an airtight container in the refrigerator for up to 4 days.
  • Serve with roasted potatoes, rice, steamed vegetables, or a fresh green salad.