Chicken Breasts With Rosemary Honey Butter Recipes

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ROASTED CHICKEN WITH ROSEMARY



Roasted Chicken with Rosemary image

Herbs, garlic and butter give this hearty meal in one a classic flavor. It's a lot like pot roast, except it uses chicken instead of beef. -Isabel Zienkosky, Salt Lake City, Utah

Provided by Taste of Home

Categories     Dinner

Time 2h20m

Yield 9 servings.

Number Of Ingredients 10

1/2 cup butter, cubed
4 tablespoons minced fresh rosemary or 2 tablespoons dried rosemary, crushed
2 tablespoons minced fresh parsley
1 teaspoon salt
1/2 teaspoon pepper
3 garlic cloves, minced
1 whole roasting chicken (5 to 6 pounds)
6 small red potatoes, halved
6 medium carrots, halved lengthwise and cut into 2-inch pieces
2 medium onions, quartered

Steps:

  • In a small saucepan, melt butter; stir in the seasonings and garlic. Place chicken breast side up on a rack in a shallow roasting pan; tie drumsticks together with kitchen string. Spoon half of the butter mixture over chicken. Place the potatoes, carrots and onions around chicken. Drizzle remaining butter mixture over vegetables. , Bake at 350° for 1-1/2 hours. Baste with cooking juices; bake 30-60 minutes longer, basting occasionally, until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.), Let stand 10-15 minutes, tented with foil if necessary, before carving. Serve with vegetables.

Nutrition Facts : Calories 449 calories, Fat 28g fat (11g saturated fat), Cholesterol 126mg cholesterol, Sodium 479mg sodium, Carbohydrate 16g carbohydrate (5g sugars, Fiber 3g fiber), Protein 33g protein.

CHICKEN WITH ROSEMARY BUTTER SAUCE



Chicken with Rosemary Butter Sauce image

This elegant rosemary chicken requires minimal effort but will win you major compliments. You'll love the mellow sauce! -Connie McDowell, Greenwood, Delaware

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 5

4 boneless skinless chicken breast halves (6 ounces each)
4 tablespoons butter, divided
1/2 cup white wine or chicken broth
1/2 cup heavy whipping cream
1 tablespoon minced fresh rosemary

Steps:

  • In a large skillet over medium heat, cook chicken in 1 tablespoon butter until a thermometer reads 165°, 4-5 minutes on each side. Remove and keep warm., Add wine to pan; cook over medium-low heat, stirring to loosen browned bits from pan. Add cream and bring to a boil. Reduce heat; cook and stir until slightly thickened. Stir in rosemary and remaining 3 tablespoons butter until blended. Serve sauce with chicken.

Nutrition Facts : Calories 411 calories, Fat 26g fat (15g saturated fat), Cholesterol 158mg cholesterol, Sodium 183mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 35g protein.

HONEY GARLIC CHICKEN WITH ROSEMARY



Honey Garlic Chicken with Rosemary image

A succulent, moist, easy-to-make chicken.

Provided by Linette Gall Kalbach

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Time 55m

Yield 6

Number Of Ingredients 6

3 tablespoons butter
1 ½ tablespoons garlic powder
2 teaspoons rosemary
salt and ground black pepper to taste
½ cup honey
6 skinless chicken thighs

Steps:

  • Preheat oven to 375 degrees F (190 degrees C).
  • Melt butter in a large saucepan over medium heat. Add garlic powder, rosemary, salt, and pepper; simmer until flavors combine, about 1 minute. Stir in honey; bring to a boil. Reduce heat to low. Dip chicken into sauce, 1 piece at a time, until coated. Place chicken on a 9x13-inch baking pan; pour remaining sauce over chicken.
  • Bake chicken in the preheated oven until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Remove from oven; immediately turn over chicken with tongs to coat the top with sauce.

Nutrition Facts : Calories 301 calories, Carbohydrate 25 g, Cholesterol 86.2 mg, Fat 14 g, Fiber 0.4 g, Protein 19.9 g, SaturatedFat 5.9 g, Sodium 134.3 mg, Sugar 23.7 g

HONEY ROSEMARY CHICKEN BREASTS - RACHAEL RAY



Honey Rosemary Chicken Breasts - Rachael Ray image

I saw her make this recipe on her talk show and it looked so simple and delicious. We love the taste of rosemary, so we really enjoyed it. I scaled the recipe back to make 2 servings.

Provided by Lori Mama

Categories     Chicken Breast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 10

2 tablespoons oil
salt and black pepper, to taste
2 boneless skinless chicken breasts (about 6 oz. each)
1 large shallot, finely chopped
2 garlic cloves, finely chopped
2 sprigs rosemary, finely chopped
1/4 cup honey
1 teaspoon Dijon mustard
1/2 lemon, juiced
2 tablespoons pine nuts, toasted (optional)

Steps:

  • Heat oil, in a large skillet over medium-high heat.
  • Season chicken with salt and pepper.
  • When oil smokes, add chicken to the pan.
  • and cook 6 minutes on each side.
  • Remove from pan and cover with foil
  • Reduce heat under pan to medium
  • add shallots, garlic and rosemary to pan and cook 2-3 minutes.
  • Add honey, stir in Dijon and lemon juice.
  • Add chicken back to the pan and coat on all sides with the bubbling glaze. Turn off heat.
  • Garnish with toasted nuts, if using.

Nutrition Facts : Calories 482.9, Fat 21.7, SaturatedFat 2.8, Cholesterol 75.5, Sodium 1553.7, Carbohydrate 45.6, Fiber 4.7, Sugar 36.3, Protein 31.2

CHICKEN BREASTS WITH ROSEMARY HONEY BUTTER.



Chicken Breasts with Rosemary Honey Butter. image

A sweet butter to use on biscuits, rolls, other bread, or for grilled pork or fish. Serve some of the butter on the side.

Provided by Rita1652

Categories     Spreads

Time 15m

Yield 4-6 serving(s)

Number Of Ingredients 5

1 1/2 cups butter, softened
1 cup light olive oil
1/2 cup honey
1/8 cup chopped fresh rosemary
6 whole boneless skinless chicken breasts

Steps:

  • Rosemary Honey Butter--Mix all ingredients in blender till smooth.
  • Chicken--Pound chicken breasts between two sheets of plastic wrap to 1/4" thick.
  • Season with salt and pepper.
  • Brush chicken well with Rosemary Honey Butter.
  • Grill until well-browned and cooked through, about 10 minutes, brushing occasionally with Rosemary Honey Butter.
  • Using only what you need to keep chicken basted.
  • Refrigerate left over butter for biscuits, rolls, other bread or for grilled pork or fish.

ROAST CHICKEN WITH ROSEMARY-ORANGE BUTTER



Roast Chicken with Rosemary-Orange Butter image

Categories     Chicken     Citrus     Herb     Poultry     Roast     Spring     Bon Appétit

Yield Serves 4

Number Of Ingredients 10

3 shallots
6 tablespoons (3/4 stick) butter, room temperature
4 teaspoons minced fresh rosemary
1 tablespoon grated orange peel
1 7-pound whole roasting chicken, neck and heart reserved
1 medium onion, chopped
2 medium carrots, peeled, chopped
1 celery stalk, chopped
3/4 cup dry white wine
1 1/2 cups canned low-salt chicken broth

Steps:

  • Position rack in center of oven; preheat to 400°F. Mince 1 shallot; mix with butter, rosemary and peel in small bowl. Season with salt and pepper. Set aside.
  • Pat chicken dry. Using fingers, loosen skin from chicken breasts, legs and thighs. Sprinkle chicken cavity with salt and pepper. Spread half of rosemary-orange butter under chicken skin. Tie chicken legs together to hold shape. Spread remaining butter over chicken. Sprinkle chicken with salt and pepper.
  • Place rack in large roasting pan. Add reserved chicken neck and heart to pan, then onion, carrots and celery. Chop 2 shallots; add to pan. Place chicken, breast side up, on rack in pan. Roast chicken until meat thermometer inserted into innermost part of thigh registers 180°F., stirring vegetables in pan occasionally, about 1 hour 40 minutes. Transfer chicken to platter. Tent with foil while making sauce (do not clean pan).
  • Place same roasting pan over medium-high heat. Add wine to pan; simmer until most of wine evaporates, scraping up any browned bits, about 5 minutes. Add broth. Simmer until sauce is reduced to 1 1/2 cups, stirring often, about 6 minutes. Strain into 2-cup glass measuring cup; discard solids. Spoon fat from top of sauce. Season to taste with salt and pepper. Serve chicken with pan sauce.

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