Rosemary Chicken Breasts Recipe
Rosemary Chicken Breasts Recipe photo by Taste of Home
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Rosemary Chicken Breasts Recipe

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This delightful main course will have folks requesting the recipe. You'll want to add it to your family's daily fare, too!
TOTAL TIME: Prep: 10 min. + marinating Cook: 15 min.
MAKES:6 servings
TOTAL TIME: Prep: 10 min. + marinating Cook: 15 min.
MAKES: 6 servings


  • 1 can (14-1/2 ounces) chicken broth,
  • 3 garlic cloves, minced
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 1 tablespoon vegetable oil
  • 1 tablespoon soy sauce
  • 1 teaspoon sugar
  • 1/2 teaspoon pepper
  • 6 boneless skinless chicken breast halves
  • 1 cup uncooked long grain rice
  • 1/2 cup water
  • 10 asparagus spears, blanched and cut into pieces
  • 1 teaspoon grated lemon peel
  • 1 teaspoon lemon-pepper seasoning
  • 1/2 teaspoon salt, optional

Nutritional Facts

1 each: 297 calories, 8g fat (0 saturated fat), 73mg cholesterol, 165mg sodium, 29g carbohydrate (0 sugars, 0 fiber), 31g protein. Diabetic Exchanges: 3 starch, 3 lean meat.


  1. In a shallow glass baking dish, combine 1/4 cup broth, garlic, rosemary, oil, soy sauce, sugar and pepper. Add chicken; turn to coat. Cover and refrigerate at least 1 hour.
  2. In saucepan, cook rice in water and remaining broth until soft and fluffy, about 20 minutes.
  3. Meanwhile, in a skillet, cook chicken in marinade over medium-high heat for about 7 minutes on each side or until chicken is browned and juices run clear. Remove rice from the heat; add asparagus, lemon peel, lemon-pepper and salt if desired.
  4. Spoon onto individual plates. Cut chicken into strips; arrange in a fan shape over rice. Yield: 6 servings.
Originally published as Rosemary Chicken in Country Woman May/June 1995, p33

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