Name: Skillet Chicken with Lemon and Rosemary
Prep time: 20 min
Cook time: 20 min
Yield: 4
Ingredients: Olive oil, divided - 3 tablespoons; Skinless, boneless chicken breast halves - 4 medium; Leeks, white parts only, chopped - 2 medium; Bacon, chopped - 3 slices; Garlic, mashed - 4 cloves; White balsamic vinegar - 2 tablespoons; Cherry tomatoes, halved - 2 cups; Lemon, juiced and zested - 1; Chopped fresh rosemary - 3 sprigs; Fresh sage - 2 sprigs; Salt and freshly ground black pepper to taste - 2 sprigs; Chicken broth - 1 cup; Lemon, cut into wedges - 1

Ingredients for - Skillet Chicken with Lemon and Rosemary

1. Olive oil, divided 3 tablespoons

2. Skinless, boneless chicken breast halves 4 medium

3. Leeks, white parts only, chopped 2 medium

4. Bacon, chopped 3 slices

5. Garlic, mashed 4 cloves

6. White balsamic vinegar 2 tablespoons

7. Cherry tomatoes, halved 2 cups

8. Lemon, juiced and zested 1

9. Chopped fresh rosemary 3 sprigs

10. Fresh sage 2 sprigs

11. Salt and freshly ground black pepper to taste 2 sprigs

12. Chicken broth 1 cup

13. Lemon, cut into wedges 1

How to cook deliciously - Skillet Chicken with Lemon and Rosemary

1 . Stage

Heat 2 tablespoons olive oil in a skillet over medium heat and brown chicken breasts on both sides for 7 to 10 minutes. Remove from the skillet, cover with foil, and keep warm.

2 . Stage

Add remaining tablespoon olive oil to the pan and cook leeks over medium heat until softened, about 3 minutes. Stir in bacon and garlic and cook until bacon is crispy, about 5 minutes. Deglaze pan with vinegar and scrape up any browned bits from the bottom.

3 . Stage

Add tomatoes, lemon zest, lemon juice, rosemary, and sage to the skillet. Return chicken to the pan and season with salt and pepper.

4 . Stage

Pour in broth and bring to a simmer. Reduce heat to low, cover, and cook until sauce is reduced by half and chicken is no longer pink in the center and the juices run clear, about 20 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve with lemon wedges.