There’s something about the way citrus awakens the senses that makes this dish stand out. The moment I poured the tangy lemon and orange juices into the skillet, the air filled with a bright, inviting aroma. It reminded me of late afternoons spent in a sunny kitchen, watching light dance through the windows as the creamy sauce came together. The rosemary added just the right hint of earthiness, balancing the brightness perfectly. When the chicken sizzled back into the pan, coated in that luscious sauce, it felt like a small celebration of simple ingredients coming alive. I couldn’t wait to taste it—each bite warm, rich, and bursting with fresh flavor.
Why You’ll Love It:
– The creamy sauce is infused with fresh citrus for a lively, refreshing flavor.
– Rosemary adds a fragrant depth without overpowering the dish.
– Quick to prepare, making it ideal for busy weeknights.
– Pairs beautifully with simple sides like rice or roasted vegetables.
– Leftovers reheat well, keeping their flavor intact.
If you’re worried about handling both citrus and cream without curdling, don’t be. The sauce comes together smoothly, thanks to the gentle simmer and a final touch of butter that brings everything to silkiness. It’s a dish that feels fancy but is surprisingly forgiving.
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Creamy Citrus Chicken with Rosemary
- Total Time: 35 minutes
- Yield: 4 1x
Description
A flavorful and creamy chicken dish infused with fresh citrus and aromatic rosemary, perfect for a comforting weeknight dinner.
Ingredients
4 boneless, skinless chicken breasts
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons olive oil
3 cloves garlic, minced
1/2 cup chicken broth
1/2 cup heavy cream
1 lemon, zested and juiced
1 orange, zested and juiced
2 teaspoons fresh rosemary, finely chopped
1 tablespoon unsalted butter
Instructions
Season the chicken breasts evenly with salt and black pepper on both sides.
Heat olive oil in a large skillet over medium-high heat until shimmering.
Add the chicken breasts to the skillet and cook for 5-6 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.
Reduce the heat to medium and add the minced garlic to the skillet. Sauté for 1 minute until fragrant.
Pour in the chicken broth, scraping the bottom of the skillet to loosen any browned bits.
Add the heavy cream, lemon zest, lemon juice, orange zest, orange juice, and chopped rosemary to the skillet. Stir to combine and bring the sauce to a gentle simmer.
Cook the sauce for 3-4 minutes until it slightly thickens.
Stir in the unsalted butter until melted and the sauce is smooth.
Return the chicken breasts to the skillet, spooning the sauce over them.
Simmer for an additional 2-3 minutes to heat the chicken through and allow the flavors to meld.
Serve the creamy citrus chicken hot, spooning extra sauce over each portion.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
FAQ
What type of chicken works best?
Boneless, skinless chicken breasts are perfect here—they cook evenly and soak up the sauce beautifully.
Can I use dried rosemary instead of fresh?
Fresh rosemary really brightens the dish, but if you only have dried, use about a third of the amount and add it earlier to let it bloom.
Is this recipe freezer-friendly?
While you can freeze the cooked chicken and sauce, the citrus notes are freshest when enjoyed soon after cooking.
Can I swap the heavy cream for a lighter option?
Heavy cream keeps the sauce rich and smooth, but you could try half-and-half for a lighter version—just watch the simmering to avoid curdling.
This creamy citrus chicken with rosemary is a dish that invites you to slow down and savor the moment after a hectic day. Give it a try and watch how it transforms your dinner routine.