A delightful chicken recipe with a tangy lemon herb glaze, perfect for a quick and flavorful dinner.
Heat a drizzle of oil in a large skillet over medium-high heat.
Ensure the skillet is hot before adding the chicken to achieve a nice sear.
Season the chicken breasts with salt and pepper on both sides.
Seasoning evenly ensures balanced flavor throughout the chicken.
Place the chicken in the skillet and cook for about 6 minutes on each side until golden brown and cooked through.
Avoid overcrowding the skillet to allow even cooking.
Remove the chicken from the skillet and keep warm under foil.
Letting the chicken rest helps retain its juices.
Lower the heat to medium and add the shallots, garlic, and rosemary to the skillet. Sauté for 2-3 minutes until fragrant.
Stir frequently to prevent the garlic from burning.
Stir in the honey, Dijon mustard, and lemon juice, creating a glaze.
Adjust the sweetness or tanginess by adding more honey or lemon juice to taste.
Return the chicken to the skillet, coating it with the glaze. Cook for another 2 minutes.
Spoon the glaze over the chicken for an even coating.
Serve the chicken garnished with toasted pine nuts.
For added flavor, sprinkle some fresh rosemary leaves on top.
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