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Crazy-Good Rosemary Chicken
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- SERVES
- 4
- CHILL TIME
- 1 Hr
- COOK TIME
- 15 Min
You can serve up a restaurant-worthy dinner while sticking to your budget, with this easy recipe for Crazy-Good Rosemary Chicken. These juicy chicken breasts are topped with a flavor-packed sauce made with some onions, a little lemon juice, a splash of wine, and a bit of mustard. The results are amazing!
What You'll Need
- 4 (6-ounce) boneless, skinless chicken breasts
- 3 tablespoons olive oil, divided
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- Zest of 1/2 lemon
- 1 clove garlic, minced
- 1 tablespoon fresh rosemary
- 2 tablespoons all-purpose flour
- 1/4 cup thinly sliced onion
- Juice of 1/2 lemon
- 1/2 cup dry white wine
- 1 teaspoon Dijon mustard
What to Do
- Between two sheets of plastic wrap or wax paper, pound chicken breasts to 1/2-inch thickness. Using a fork, poke chicken several times (this helps the marinade penetrate the chicken).
- In a large bowl, mix 1 tablespoon oil, the salt, pepper, lemon zest, garlic, and rosemary. Add chicken and toss until evenly coated. Refrigerate at least 1 hour or overnight.
- Coat the chicken breasts in flour. In a large skillet over medium heat, heat 1 tablespoon oil until hot; cook chicken breasts 5 to 7 minutes per side or until chicken is golden brown and no longer pink in center. Remove chicken to a platter and cover to keep warm.
- In the same skillet, add remaining 1 tablespoon oil. Cook onion 3 to 4 minutes or until soft. Add lemon juice, wine, and mustard; cook 2 to 3 minutes or until slightly reduced. Serve chicken topped with sauce.
Notes
If you like this recipe, then you should check out our collection of Tasty, Quick, and Easy Chicken Recipes.
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Nutritional InformationShow More
Servings Per Recipe: 4
- Amount Per Serving % Daily Value *
- Calories 328
- Calories from Fat 131
- Total Fat 15g 22 %
- Saturated Fat 2.4g 12 %
- Trans Fat 0.0g 0 %
- Protein 37g 73 %
- Amount Per Serving % Daily Value *
- Cholesterol 109mg 36 %
- Sodium 372mg 16 %
- Total Carbohydrates 4.8g 2 %
- Dietary Fiber 0.3g 1 %
- Sugars 0.6g 0 %
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joemcelrath 7260987
Jan 30, 2021
The recipe is first-rate and requires relatively little work and preparation time. The dish is loaded with flavor of upscale bistro quality. I made one change in the recipe because I wanted to cook all of the breasts at one time while reducing the sauce mixture I added chicken broth to the mixture in a reduction pot rather than wait for the breasts to yield their juice in the skillet. No problem! Great meal!
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cjd
Jan 26, 2021
Looks good. I've been making lots of sheet pan meals. Any vegetable tastes great when baked.
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JRP
Jan 26, 2021
Looks wonderful. If we use dried rosemary, do we use less?
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Test Kitchen Team
Jan 26, 2021
Hello! Yes, use only 1 tsp dried rosemary in place of fresh rosemary. :)
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