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This recipe was inspired by items I already had on hand: lemon, fresh rosemary, chicken breasts, and Parmesan cheese. Add some pantry staples, and here is a fresh and fulfilling dish that mixes a bright citrus flavor with a savory fresh herb. Dried rosemary can be substituted if necessary.


  • 2 lbs chicken breasts or tenders
  • 6 sprigs fresh rosemary
  • 1 lemon, zested and cut into wedges
  • 1/4 cup Parmesan cheese
  • 3 tbsp olive oil
  • 2 cloves garlic, minced
  • 1/4 tsp salt
  • fresh ground black pepper, to taste
  • sliced green onions (optional)


  • Preheat oven to 350F
  • Brush 1 tbsp olive oil in a 2 1/2 to 3 quart baking dish.
  • Arrange 3 springs of rosemary in the bottom of the dish and top with chicken.
  • In a small bowl, combine leaves from remaining 3 sprigs of rosemary with lemon zest,
  • Parmesan cheese, remaining olive oil, garlic, and salt.
  • Mix well and spread over chicken.
  • Arrange lemon wedges around chicken.
  • Top with fresh ground black pepper.
  • Top chicken with sliced green onions, as desired.
  • Bake 25-30 minutes or until chicken is cooked through and no longer pink.
  • If you don’t feel like heating up the oven, this dish could just as easily be prepared in a skillet on the stove.
  • Juice lemon and add to olive oil, garlic, rosemary, and salt to create a sauce. Omit Parmesan cheese and pepper until the last five minutes of cooking time and sprinkle on top. Green onions can be added at any time.
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Categories: Dinner  Main Dish  Oven  Poultry 
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