Chicken and Carrots with Rosemary and Lemon Sauce on a brown plate

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.
Course Main Dish
Cuisine American
Keyword carrots, chicken, lemon, rosemary, sauce
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 4
Calories 298kcal
Author Stephanie Lynch



  • 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


  • 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


Serving: 1each | Calories: 298kcal | Carbohydrates: 18g | Protein: 28g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 113mg | Sodium: 696mg | Potassium: 686mg | Fiber: 3g | Sugar: 4g | Vitamin A: 9655IU | Vitamin C: 12mg | Calcium: 73mg | Iron: 1.9mg