EFK Kitchen Ready
EFK Tuscan Lemon-Rosemary Chicken
Bright lemon, fresh rosemary, garlic, and pan juices give this Tuscan-inspired chicken a simple, savory finish made for an easy family dinner.
From the EFK recipe collection
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Yield
- 6 servings
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Combine the chicken with olive oil, lemon zest, half of the lemon juice, garlic, rosemary, salt, and pepper. Marinate 30 minutes if time allows.
- 2. Heat a seasoned skillet and sear the chicken until browned.
- 3. Turn the chicken, add the stock, and finish gently until the thickest part reaches 165°F.
- 4. Rest 5 minutes.
- 5. Reduce the pan liquid and finish with the remaining lemon juice and butter, if using.
Equipment
Wüsthof IKON Chef’s Knife
Asahi Hi-Soft cutting board
de Buyer 12.5-inch or 14-inch carbon-steel skillet, as capacity requires
Tongs
Instant-read thermometer
BlueStar range
Food safety & storage
Cook poultry to 165°F at the thickest part. Refrigerate cooked chicken within 2 hours, use refrigerated leftovers within 3–4 days, and reheat leftovers to 165°F.
Leftovers & make-ahead
Refrigerate up to 4 days. Reheat sliced chicken gently in a skillet with a splash of stock to help prevent drying out.
View this recipe on the original EFK website ↗