Rosemary & Lemon Sautéed Chicken Breasts

by Cara Gambini
Rosemary & Lemon Sautéed Chicken Breasts - Texas Hill Country Olive Co.


  • 4 ea                  boneless, skinless chicken breasts
  • ¼ c                   all-purpose flour
  • 1 tsp                 dried oregano
  • 1 tsp                 smoked paprika
  • to taste             salt and black pepper
  • 2 tbsp               Sola Stella Extra Virgin Olive Oil
  • 2 tbsp               yellow onion, finely diced
  • 4-5 ea              roasted garlic cloves
  • 2-3 ea              sprigs of rosemary
  •  ¼ c                  white wine
  • 1 ea                  lemon, sliced

Lemon rosemary chicken


  1. Combine flour, oregano, smoked paprika, along with salt and pepper thoroughly.
  2. Dredge chicken breasts in seasoned flour and shake off excess.
  3. Place large sauté pan over medium heat. Once the pan is hot add the Sola Stella Extra Virgin Olive Oil.
  4. Sauté chicken breasts for 4-6 minutes per side, depending on thickness, or until internal temperature reaches 160° and the chicken is golden brown.
  5. Remove chicken from the pan and allow to rest covered.
  6. Add diced onion and roasted garlic to the pan along with rosemary and sweat for 3-4 minutes until onions soften.
  7. Deglaze with white wine and then add the sliced lemon.
  8. Simmer for 5-6 minutes until reduced.
  9. Pour sauce over chicken to serve.

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