ROSEMARY CHICKEN
Chicken breasts baked with rosemary, olive oil, onion and seasoning. So simple, so sophisticated. Yum.
Provided by Judith Armstrong
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken breasts in a 9x13 inch glass baking dish with a cover. Add oil, salt, and Cajun seasoning. Mix with your hands until chicken pieces are evenly coated. If using fresh rosemary, chop and sprinkle over chicken. If using dried rosemary, crush with hands and sprinkle over chicken. Using your hands again, mix together coating chicken evenly. Lay diced onions on top of chicken. Cover dish and bake in the preheated oven until onions are caramelized and the chicken is brown and cooked through (juices run clear), about 25 to 35 minutes.
Nutrition Facts : Calories 201.8 calories, Carbohydrate 3.6 g, Cholesterol 68.4 mg, Fat 8.3 g, Fiber 0.5 g, Protein 27.6 g, SaturatedFat 1.3 g, Sodium 307.4 mg, Sugar 1.2 g
CHICKEN WITH CREAMY ROSEMARY SAUCE
An easy creamy chicken recipe with a rosemary sauce that is to die for!
Provided by Marianne
Number Of Ingredients 8
Steps:
- If you have two large chicken breasts, slice each one in in half horizontally in order to make four cutlets total.
- In a large skillet over medium high heat, add the olive oil. Let the olive oil heat up, then add the chicken to the pan.
- Cook the chicken for four minutes without moving it around in the pan. Then flip each piece and cook it for another four minutes. Set aside on a clean plate.
- In the same pan, add all remaining ingredients (butter, cream, broth, garlic, black pepper, and rosemary) and stir to combine, making sure to break up any bits and pieces left in the pan from cooking the chicken to combine those into the sauce as well.
- Stirring occasionally, let the sauce simmer and reduce for about 5 minutes.
- Add the chicken back to the pan and ladle the sauce over it. Allow it to warm in the simmering sauce for 1 min.
- Remove the pan with the chicken and creamy rosemary sauce from the heat and serve over pasta, rice, zoodles, or cauliflower rice! Optional: Top with a few sprigs of fresh rosemary for garnish.
Nutrition Facts : Calories 580 kcal, ServingSize 1 serving
SUNNY'S ROASTED ROSEMARY AND THYME CHICKEN, CARROTS AND POTATOES
Steps:
- Preheat the oven to 450 degrees F.
- On a large baking sheet with sides, add half the lemon slices to half of the sheet and arrange the chicken skin-side up over them. Drizzle with olive oil and season generously with salt and pepper. Hit the chicken with a few dashes of paprika, then move on to the other half of the sheet. Add the potatoes and carrots cut-side down to the empty half of the sheet. Top everything with the thyme and rosemary, then drizzle with olive oil and sprinkle with salt and pepper. Over the portion of the baking sheet with the chicken, add the remaining lemon slices and season again with salt, pepper and paprika.
- Roast until the chicken is cooked through, about 40 minutes. Discard the rosemary, thyme and lemon slices. Remove the chicken from the sheet and cover gently with aluminum foil (no need to crimp the edges, just lay it over it until ready to serve).
EASY GARLIC AND ROSEMARY CHICKEN
A simple flavorful baked chicken, specially created for my husband! This is great served with rice.
Provided by Karen Hefner
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy
Yield 2
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Cover the chicken breasts with garlic, then sprinkle with rosemary, lemon juice, and salt and pepper to taste. Place in a 9x13 inch baking dish and bake in the preheated oven for 25 minutes or until done and juices run clear (baking time will depend on the thickness of your chicken breasts).
Nutrition Facts : Calories 147 calories, Carbohydrate 3.7 g, Cholesterol 68.4 mg, Fat 2 g, Fiber 1.5 g, Protein 27.6 g, SaturatedFat 0.6 g, Sodium 78.9 mg, Sugar 0.2 g
CREAMY PASTA WITH ROSEMARY CHICKEN
A delicious, creamy pasta dish that is simple to make despite the long directions. The base is thin pasta coated with a creamy garlic-butter sauce. Add to that tender chunks of chicken that have been marinated in olive oil and rosemary, then sautéed until golden. This recipe is the perfect size for 2, but can be easily multiplied to serve guests. If you multi-task well, this can be a 30 minute recipe (not including marination time) in which you begin sautéeing the chicken, then cook the sauce and boil the pasta all at the same time.
Provided by Asma6319
Categories One Dish Meal
Time 2h45m
Yield 2 serving(s)
Number Of Ingredients 23
Steps:
- CHICKEN:
- Heat the rosemary in 1/8 cup water by microwave or stove to draw out the taste.
- Mix rosemary with 1/4 cup olive oil, and add salt and pepper.
- Marinate the chicken slices in this rosemary-olive oil mixture for at least 1 hour, up to 24 hours. Do not rinse or drain the marinade - it's not much liquid to begin with.
- When you're ready to prepare the meal, begin heating 1/3 inch of olive oil in a large skillet or pot.
- Meanwhile, combine the flour, salt, pepper, and italian seasoning, and mix this in with the marinated chicken so that the pieces become slightly coated with flour. They do not need to be dry or perfectly dredged.
- When the oil is hot, add all of the chicken pieces. They do not need to be in a single layer.
- Sauté them on high heat, stirring them once the bottom layer becomes golden. They will not become totally golden or browned, but each piece should have golden edges and be fully cooked.
- SAUCE:.
- Heat 1 tbs. butter and 2 tbs. olive oil in a saucepan.
- Sauté the minced garlic until golden, not browned.
- Stir in the flour and mix well.
- Add in the rest of the sauce ingredients (apple juice, cream, parmesan, tomatoes, parsley).
- Let the sauce bubble and thicken for a short time, then turn down the heat.
- Season to taste with salt and black pepper, and garlic powder if desired.
- If desired, you can thin and increase the sauce by adding in more cream.
- PASTA: cook fully, according to package directions - as firm or soft as you like. Then drain the cooked pasta.
- SERVING: when the chicken, sauce, and pasta are all cooked, mix the pasta with the sauce so that it's coated.
- Stir in the chicken.
- Serve with plain steamed broccoli and carrots, or any other vegetables you enjoy.
ROSEMARY CHICKEN
Make and share this Rosemary Chicken recipe from Food.com.
Provided by Theresa Thunderbird
Categories Lunch/Snacks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Saute chicken with garlic and mushrooms in butter until chicken is fully cooked.
- Add remaining ingredients, except rice and sour cream.
- Bring to a boil.
- Stir in rice, cover and let stand 5 minutes.
- Stir in sour cream.
Nutrition Facts : Calories 356.1, Fat 13.4, SaturatedFat 7.8, Cholesterol 60.8, Sodium 319.5, Carbohydrate 33.6, Fiber 1.4, Sugar 1.2, Protein 19.2
BAKED LEMON-ROSEMARY CHICKEN
A truly easy and superb lemon-rosemary chicken dish with amazing flavor. Best served with fresh green beans and light and fluffy garlic mashed potatoes, or serve with your favorite sides.
Provided by Chef Eden
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Blend butter, rosemary, garlic, 2 tablespoons plus 2 teaspoons lemon juice, thyme, and olive oil together in an electric blender. Pour a small amount into a skillet placed over high heat, covering the bottom.
- Place chicken breasts in the skillet and pour remaining butter mixture on top. Cook until golden brown, about 5 minutes, flipping as needed. Transfer to a baking dish and pour mixture from the skillet over the chicken. Lightly dust with lemon zest.
- Bake in the preheated oven until no longer pink in the centers and juices run clear, 25 to 30 minutes. An instant-read thermometer inserted into the center of a chicken breast should read at least 165 degrees F (74 degrees C). Remove and let stand for 5 minutes before serving.
Nutrition Facts : Calories 305.3 calories, Carbohydrate 5 g, Cholesterol 105.3 mg, Fat 21.7 g, Fiber 1.8 g, Protein 24.3 g, SaturatedFat 11 g, Sodium 167 mg, Sugar 0.3 g
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- Heat a cast iron skillet (or other oven-safe skillet) oven medium high heat. Add the butter to the skillet and heat until it foams. Add the chicken pieces, skin-side down, and cook until the skin is golden brown and crispy, 7-8 minutes. Remove the chicken from the pan using tongs and set aside.
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- Season both sides of chicken breasts with kosher salt and fresh pepper. Place 2 tablespoons of flour on a plate and lightly dust both sides of chicken, evenly coating. Shake off any excess.
- In a large frying pan, heat 2 tablespoons of olive oil over medium high heat until shimmering, but not smoking. Add chicken breasts and sear on the first side (don't peek!) about 3-4 minutes. Check to see if it's golden brown, then flip. Cook another 3-4 minutes and then place on a prepared metal cooling rack over paper towels. Cover chicken breasts with tin foil.
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- Return the chicken breasts to the pan with the cream sauce and add chopped fresh parsley. Serve immediately.
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