We paired this chicken up with a wild grain rice and roasted rosemary & turmeric vegetables. Keep it close for that quick and easy meal you need on a busy weeknight!
After spending the week in a car driving my family across New England, I was ready to get home and cook up something healthy for my family. But I was also still recovering from the trip and didn’t want to spend all day in the kitchen, that’s when I came across this recipe from Creme de la Crumb. It’s simple, healthy, and best of all the kids ate it up!
- 4 boneless skinless chicken breasts
- 3 tablespoons butter
- 1/3 cup chicken broth
- 4 tablespoons fresh lemon juice
- 1 tablespoon honey
- 2 teaspoons minced garlic
- 1 teaspoon Italian seasoning
- salt and pepper to taste (I used 1 teaspoon salt and 1/4 teaspoon pepper)
- optional: fresh rosemary and lemon slices for garnish
Preheat oven to 400 degrees and grease a baking sheet or large casserole dish.
Melt butter in a large skillet over medium-high heat. Add chicken and cook chicken 2-3 minutes on each side just until browned. Transfer skinless breasts to a prepared baking sheet.
In a small bowl whisk together chicken broth, lemon juice, honey, garlic, Italian seasoning, and salt and pepper.
Pour sauce over chicken. Bake 20-30 minutes (closer to 20 for smaller chicken breasts, closer to 30 for larger) until chicken is cooked through. Every 5-10 minutes spoon the sauce from the pan over the chicken.
Garnish with fresh rosemary and lemon slices if desired and serve.