Lemon Rosemary Baked Chicken with White Wine Pan Sauce

Last night I was co-hosting a wine and chocolate party at a girlfriend’s house so I had prepared the marinade for this lemon rosemary baked chicken dish and set it in the refrigerator for Bill so he would have something to make for dinner. Fortunately he decided to make a salad for dinner instead, so we made this tonight.


When marinating this chicken, it needs to sit in the marinade for at least 3 hours, but overnight is best if you have the time. My chicken sat in the marinade for a day and a half and it was very flavorful. Bill really loved this chicken. It’s such a simple dish to put together for a weeknight meal. Just put the chicken in the marinade the night before and pull it out the next day for dinner.

I did use Young Living’s lemon and oregano essential oils in the marinade, but you can also use actual lemon juice and dried or fresh oregano if you have those on hand instead.


The white wine pan sauce really sets this dish off nicely. I put it together after I put the chicken in the oven. I served our chicken with mashed potatoes, but you could also serve it with rice or a veggie like asparagus. Oh, and don’t forget that glass of white wine to go with it.


Serves: 4


4 Chicken breasts.
¼ cup Extra Virgin Olive Oil
2 cloves of garlic, peeled and smashed
10 drops Lemon Essential Oil (or juice of one small lemon)
4 drops Oregano Essential Oil (or 2 Tbsp dried oregano / 4 tsp fresh oregano)
4 drops Rosemary Essential Oil (or 2 Tbsp dried rosemary / 4 tsp fresh rosemary)
1/2 Tbsp sea salt
2 tsp cracked black pepper


In a large resealable plastic bag, combine olive oil, crushed garlic, essential oils (or seasonings), sea salt and pepper.
Add the chicken to the mixture. Massage the mixture into the meat for a couple of minutes.
Let the chicken marinate in the refrigerator at least 3 hours, but overnight is better. Preheat oven to 350 degrees F, in the meantime, heat a pan to medium high heat. Add the chicken and the marinade to the pan.
Brown the chicken on both sides, then remove and put on a baking sheet. Continue baking the chicken until it reaches an internal temperature of 165 degrees F.
Remove the chicken from the oven and let it rest for 5-10 minutes before cutting into it.


Chicken drippings from pan

1 cup white wine

1 tsp cornstarch


Once chicken is done browning in the pan, add the cup of white wine (add a splash more if needed) and the teaspoon of corn starch. Continue heating over low medium heat, stirring constantly to break up any brown bits on the bottom of the pan, until slightly thickened. Serve over chicken.


3 thoughts on “Lemon Rosemary Baked Chicken with White Wine Pan Sauce

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s