Skip links
Taste of Home Logo
Rosemary Chicken


  • 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.

Nutrition Facts


Average Rating: 4.4
  • JMartinelli13
    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.

  • KimSwartz
    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.

  • Carol39110
    Dec 8, 2011

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

  • donnajc123
    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!!!

© 2020 RDA Enthusiast Brands, LLC