Rosemary Chicken Recipe

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Rosemary Chicken Recipe

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4.5 4 5
Publisher Photo
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.
MAKES:
6 servings
TOTAL TIME:
Prep: 5 min. + marinating Cook: 15 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 5 min. + marinating Cook: 15 min.

Ingredients

  • 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

Directions

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.
Originally published as Rosemary Chicken in Light & Tasty February/March 2003, p14

Nutritional Facts

1 each: 154 calories, 4g fat (1g saturated fat), 66mg cholesterol, 197mg sodium, 0 carbohydrate (0 sugars, 0 fiber), 26g protein. Diabetic Exchanges: 3 lean meat.

  • 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
  1. 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.
  2. 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.
Originally published as Rosemary Chicken in Light & Tasty February/March 2003, p14

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Reviews forRosemary Chicken

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JMartinelli13 User ID: 92779 232910
Reviewed Sep. 15, 2015

"Simple and tasty. I used dried rosemary both in the dish and as the garnish. I salted the chicken after I cooked it. Also great grilled."

MY REVIEW
KimSwartz User ID: 14603 84519
Reviewed Aug. 12, 2014

"Delicious! Marinated for 2-3 hours. chicken was super moist and tasted fantastic! I will definitely make this again! I used 8 pieces of chicken instead of 6."

MY REVIEW
Carol39110 User ID: 1932804 61532
Reviewed Dec. 8, 2011

"I marinated this for 2 days and it was okay. It definitely needed salt and more rosemary."

MY REVIEW
donnajc123 User ID: 1316893 89858
Reviewed Apr. 12, 2010

"This is one of the best recipes I have ever tried! I have already gave it to 3 people who love me for it! They ask me what I am trying next. THANKS!!!"

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