Chicken and Carrots with Rosemary and Lemon Sauce

Chicken and Carrots with Rosemary and Lemon Sauce is a delicious combination of baked chicken with a quick rosemary lemon sauce to pour over the carrots.

One of our goals has been to work more vegetables into our meals. When I found a recipe idea for Chicken with Lemon Butter Carrots, I had to try it. Carrots are one of the few vegetables we all agree on. I changed a few things in the recipe while I was cooking, as I usually do. Now, with those changes, it’s Chicken and Carrots with Rosemary and Lemon Sauce.

Yes, that’s a long title. Even so, I like when the name accurately describes the meal. It makes it much easier to know what you are making.

I’ve also been liking rosemary, so we wanted to use that for this recipe. It goes really well with lemon on the carrots. 

The original recipe called for steam-in-bag carrots, but I don’t like that. The idea of microwaving in a plastic bag makes me cringe. Instead, I used fresh carrots and steamed them myself. 

The boys, who usually love carrots, were unsure about cooked carrots. They didn’t like that they were so soft because they have fun making them crunch and pop. After a bit of coaxing, we got them to eat a few carrots.

Chicken and Carrots with Rosemary and Lemon Sauce Step by Step

Ingredients

• 1/2 lb carrots
• 1 egg
• 1 cup panko
• 1 lb chicken breasts (boneless, skinless)
• 2 tbsp olive oil
• 1/4 cup green onions (sliced)
• 1/2 cup chicken broth
• 1 tsp lemon zest
• 2 tbsp lemon juice
• 1 tbsp rosemary
• 1/2 tsp salt
• 1/2 tsp pepper

Preparation

Preheat the oven to 325F. Use a steamer to steam the fresh carrots for about 15 minutes, until they are soft. 

Meanwhile, in a shallow bowl, beat the egg. Place the panko in another bowl. 

Dip the chicken in the egg then cover with the panko. 

Heat 1 tbsp olive oil in a large cast-iron or oven-proof pan. Cook the chicken until it’s browned on the outside, about 3-5 minutes per side. 

Remove the pan from the heat and place it in the preheated oven. Bake for about 15-20 minutes, until the chicken is cooked through. 

While the chicken bakes, prepare the lemon butter sauce. In a small skillet, over medium-high heat, warm 1 tbsp of oil. Add the green onion and cook until soft, about 3 minutes, stirring frequently. 

Stir in the chicken broth, lemon zest, and lemon juice. Bring it to a simmer, stirring occasionally, for about 3-5 minutes. Whisk in the butter, rosemary, salt, and pepper. 

Pour the lemon butter mixture over the carrots to serve alongside the baked chicken to make Chicken and Carrots with Rosemary and Lemon Sauce.

Recipe

Chicken and Carrots with Rosemary and Lemon Sauce

Chicken and Carrots with Rosemary and Lemon Sauce is a delicious combination of baked chicken with a quick rosemary lemon sauce to pour over the carrots.

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Course:

Main Dish

Cuisine:

American

Keyword:

carrots

|

chicken

|

lemon

|

rosemary

|

sauce

Servings: 4

5 from 3 votes

Ingredients

• 1/2 lb carrots
• 1 egg
• 1 cup panko
• 1 lb chicken breasts (boneless, skinless)
• 2 tbsp olive oil
• 1/4 cup green onions (sliced)
• 1/2 cup chicken broth
• 1 tsp lemon zest
• 2 tbsp lemon juice
• 1 tbsp rosemary
• 1/2 tsp salt
• 1/2 tsp pepper

Recommended Equipment

• Steamer Pan
• Cast Iron Skillet

Instructions

• Preheat the oven to 325F
• Use a steamer to steam the fresh carrots for about 15 minutes, until they are soft
• Meanwhile, in a shallow bowl, beat the egg
• Place the panko in another bowl
• Dip the chicken in the egg then cover with the panko
• Heat 1 tbsp olive oil in a large cast-iron or oven-proof pan
• Cook the chicken until it’s browned on the outside, about 3-5 minutes per side
• Remove the pan from the heat and place it in the preheated oven
• Bake for about 15-20 minutes, until the chicken is cooked through
• While the chicken bakes, prepare the lemon butter sauce
• In a small skillet, over medium-high heat, warm 1 tbsp of oil
• Add the green onion and cook until soft, about 3 minutes, stirring frequently
• Stir in the chicken broth, lemon zest, and lemon juice
• Bring it to a simmer, stirring occasionally, for about 3-5 minutes
• Whisk in the butter, rosemary, salt, and pepper
• Pour the lemon butter mixture over the carrots to serve alongside the baked chicken

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Nutrition Facts

Chicken and Carrots with Rosemary and Lemon Sauce

Amount Per Serving (1 each)

Calories 298 Calories from Fat 108

% Daily Value*

Fat 12g18%

Saturated Fat 2g10%

Cholesterol 113mg38%

Sodium 696mg29%

Potassium 686mg20%

Carbohydrates 18g6%

Fiber 3g12%

Sugar 4g4%

Protein 28g56%

Vitamin A 9655IU193%

Vitamin C 12mg15%

Calcium 73mg7%

Iron 1.9mg11%

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information is based on third-party calculations and should be considered estimates. Actual nutrition content will vary based on brands used, measuring methods, portion sizes, and more.

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