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Rosemary Chicken

 Rosemary Chicken
A savory rosemary and garlic marinade enhances the chicken breasts in this easy skillet recipe from Veronica Snyder of Waterbury, Connecticut. "I like to garnish the chicken with fresh rosemary sprigs and serve it with rice," she says.
6 ServingsPrep: 5 min. + marinating Cook: 15 min.


  • 1/4 cup white wine or 1/4 cup chicken broth and 1 tablespoon lemon juice
  • 2 tablespoons canola oil, divided
  • 1 tablespoon reduced-sodium soy sauce
  • 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary, crushed
  • 3 garlic cloves, minced
  • 1 teaspoon sugar
  • 1/2 teaspoon pepper
  • 6 boneless skinless chicken breast halves (4 ounces each)
  • 1/4 teaspoon salt
  • Hot cooked rice and fresh rosemary, optional


  • In a large resealable plastic bag, combine the wine or broth plus
  • lemon juice, 1 tablespoon oil, soy sauce, rosemary, garlic, sugar
  • and pepper; add chicken. Seal bag and turn to coat; refrigerate for
  • at least 1 hour.
  • Drain and discard marinade. Sprinkle chicken with salt. In a large
  • nonstick skillet, cook chicken in remaining oil over medium-high
  • heat for 15 minutes or until juices run clear. Serve over rice and
  • garnish with rosemary if desired. Yield: 6 servings.
Nutritional Facts: One serving (1 chicken breast half) equals 154 calories,

2 of 2

Rosemary Chicken (continued)

Nutritional Facts: 4 g fat (1 g saturated fat), 66 mg cholesterol, 197 mg sodium, trace carbohydrate, trace fiber, 26 g protein. Diabetic Exchanges: 3 lean meat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.