Lemon rosemary chicken skillet. Picture by Stacy Zarin Goldberg for The Washington Post.

(Serves 2)


  • 1 large onion
  • Leaves from 1 or 2 stems fresh rosemary
  • 2 cloves garlic
  • Two 170g boneless, skinless chicken breast halves (no tenderloins attached)
  • 1/2 tsp kosher salt, or more as needed
  • 1/2 tsp freshly ground black pepper, or more as needed
  • 2 tbs vegetable or grape seed oil
  • 1 cup chicken broth, preferably no salt added
  • 2/3 cup coconut milk
  • 1/2 lemon


  1. Finely chop the shallot (to yield at least 1/4 cup). Mince the rosemary leaves (to yield at least 1 tablespoon) and the garlic.
  2. Season the chicken on both sides with half the salt and pepper. Heat the oil in a medium skillet over medium heat.
  3. Once the oil shimmers, add the chicken and cook for about 3 minutes on each side, until lightly browned in spots. 
  4. Transfer to a plate.
  5. Add the onions to the pan; cook for about 2 minutes so it softens, then stir in the garlic and 2 teaspoons of the rosemary, the broth, coconut milk and the remaining salt and pepper.
  6. Cook for about 10 minutes, stirring occasionally. The liquid should reduce to form a thickened sauce.
  7. Squeeze the juice of the lemon half (about 2 tablespoons) into the sauce. 
  8. Return chicken to the pan, turning to coat it evenly. 
  9. Cook for a minute or two to ensure chicken is cooked through and warm. Taste, and add more salt and/or pepper, as needed.
  10. Sprinkle remaining teaspoon of rosemary over each portion. 
  11. Serve hot. 

Adapted from The Everything Healthy Meal Prep Book by Tina Chow (Adams Media, 2018) of The Washington Post