Potted Chicken Breasts with Lemon and Rosemary

Name: Potted Chicken Breasts with Lemon and Rosemary
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup EVOO; 2 carrots, chopped; 1 onion, chopped; 2 to 3 ribs celery, chopped with leafy tops; 3 to 4 cloves garlic, thinly sliced; Zest and juice of 1 lemon; About 3 tablespoons rosemary, chopped; 6 small pieces bone-in, skin-on chicken breast; Salt and pepper; 1 cup dry red or white wine; 2 tablespoons tomato paste; 1 cup chicken stock; Crusty bread

Servings: persons

1/4 cup EVOO
2 carrots, chopped
1 onion, chopped
2 to 3 ribs celery, chopped with leafy tops
3 to 4 cloves garlic, thinly sliced
Zest and juice of 1 lemon
About 3 tablespoons rosemary, chopped
6 small pieces bone-in, skin-on chicken breast
Salt and pepper
1 cup dry red or white wine
2 tablespoons tomato paste
1 cup chicken stock
Crusty bread

1
In a pot, combine EVOO with the carrots, onion, celery, garlic and lemon zest and juice.
2
Season the chicken with salt and pepper on both sides, turn in the vegetables and oil and cover.
3
Refrigerate for 3 to 4 hours.
4
Return to room temp.
5
Place a pot over medium-high heat and brown the chicken 15 to 20 minutes.
6
Add the wine and reduce for a few minutes.
7
In a small bowl, stir together the tomato paste with 1/4 cup hot water, then add to the sauce along with the stock.
8
Bring to a boil, then reduce the heat and simmer 20 to 30 minutes more to cook through.
9
Cool and store.
10
Reheat over medium heat.
11
Serve with crusty bread.

399

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup EVOO, 2 carrots, chopped, 1 onion, chopped, 2 to 3 ribs celery, chopped with leafy tops, and more.

Yes, Potted Chicken Breasts with Lemon and Rosemary falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!