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
CHICKEN WITH ROSEMARY AND MUSHROOMS
If you've been getting bored with poultry lately, rev up the dinnertime engine with our easy recipe for chicken with rosemary and mushrooms.
Provided by Meghan Yager
Categories Poultry
Time 25m
Number Of Ingredients 8
Steps:
- Heat a heavy 12-inch skillet over medium-high heat.
- Melt butter, then add the mushrooms, garlic, rosemary, and salt to the pan.
- Cook until mushrooms are browned, about 5-6 minutes.
- Pour in the chicken stock and flour.
- Whisk well and cook about 2 more minutes, or until sauce thickens slightly.
- Transfer mushrooms and sauce into a bowl and set aside.
- Place chicken in the same pan over medium-high heat. If the pan is very dry, add another tablespoon or two of butter.
- Cook about 8 minutes per side, or until the internal temperature reaches 165˚F and the chicken is no longer pink.
- Return mushrooms and sauce to the pan, and cook for 1 more minute.
- Serve warm.
Nutrition Facts : ServingSize 1 plateful, Calories 216 calories, Sugar 1.8 g, Sodium 181.4 mg, Fat 9.2 g, SaturatedFat 4.3 g, TransFat 0 g, Carbohydrate 4.4 g, Fiber 0.8 g, Protein 28.6 g, Cholesterol 98.6 mg
CROCK POT CREAMY HERBED CHICKEN
Crock Pot Creamy Herbed Chicken recipe made with fresh rosemary, thyme and parsely slow cooked until tender and served with a creamy gravy over white rice.
Provided by Arlene Mobley - Flour On My Face
Categories Main Dish
Time 3h10m
Number Of Ingredients 13
Steps:
- Salt and pepper both sides of the chicken. Heat the olive oil in a skillet on high. Lightly brown the chicken breasts on both sides in a the hot olive oil.
- Place the browned chicken pieces in a crock pot in a single layer.
- Add the onion and carrot to the crock pot. Add the herbs to the crock pot and pour the chicken broth over the ingredients.
- Place the lid on the crock pot and cook for 2 and a half hours on high or 4 to 5 on low or until the chicken is cooked to an internal temperature of 165 F.
- Once the chicken is cooked through the center mix remove 2 cups of the chicken broth from the crock pot and discard. Mix the cornstarch with the cool water and stir into the remaining broth in the crock pot. Replace the lid and cook for 15 minutes or until the broth has thickened slightly.
- Next, add the can of cream of chicken soup to the crock pot and mix into the broth. At this point, you can shred the chicken if you want or continue to cook until the creamy gravy has heated.
- Serve the chicken over a bed of cooked white rice or wide egg noodles.
Nutrition Facts : ServingSize 1 Serving, Calories 180 kcal, Sugar 2 g, Sodium 931 mg, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Carbohydrate 10 g, Fiber 1 g, Protein 18 g, Cholesterol 52 mg, UnsaturatedFat 4 g
ROSEMARY CREAM CHICKEN PASTA
Rosemary-crusted creamy chicken pasta is a great, easy recipe for fuss-free weeknight dinners and is elegant enough to serve to guests at a dinner party.
Provided by Alida Ryder
Categories Dinner
Time 35m
Number Of Ingredients 9
Steps:
- Remove the rosemary leaves from the stalks and finely chop.
- Slice the chicken in half horizontally, resulting in two thin chicken fillets.
- Drizzle the olive oil over the chicken and season well with the rosemary, salt and pepper.
- Cook the chicken in a hot pan until golden brown on both sides and cooked through. Remove from the pan and set aside to rest.
- Pour the chicken stock into the pan and scrape the bottom to release all the caramelized bits.
- Allow the stock to simmer and reduce for 2 minutes then add the garlic and cook for another 30 seconds.
- Pour in the cream and lemon juice and allow to simmer for 5 minutes.
- Season to taste.
- While the sauce is cooking, bring a large pot of salted water to a boil. Add penne pasta and cook for 9-10 minutes or until al dente. Reserve 1 cup of cooking water and drain.
- Slice the chicken and add to cooked pasta then pour over the sauce and toss well. Add some of the pasta cooking water to emulsify the sauce. Add grated Parmesan and serve.
Nutrition Facts : Calories 424 kcal, Carbohydrate 64 g, Protein 28 g, Fat 6 g, SaturatedFat 2 g, Cholesterol 56 mg, Sodium 101 mg, Fiber 3 g, Sugar 2 g, ServingSize 1 serving
CREAMY DIJON ROSEMARY CHICKEN
Tender chicken breast in a creamy Dijon rosemary sauce = an easy to make fall comfort food dinner you'll be proud of.
Provided by Natasha Bull
Categories Main Course
Time 25m
Number Of Ingredients 10
Steps:
- Heat the olive oil and butter over medium-high heat in a large skillet.
- Cut the chicken breasts in half lengthwise so you're left with four thinner cutlets. Dredge each piece in flour.
- Fry the chicken for 5 minuter per side and then remove it from the pan and set it aside.
- Remove the rosemary needles from the stems and add the needles to the pan. Let the rosemary cook for about a minute.
- Add the wine, garlic, and Dijon mustard. Stir it until you have a smooth sauce, and then add the cream and chicken back in the pan. Cook for another 8-10 minutes over medium-low heat until the chicken is cooked through and the sauce has thickened. Season with salt and pepper as desired.
Nutrition Facts : Carbohydrate 5 g, Protein 26 g, Fat 32 g, SaturatedFat 17 g, TransFat 1 g, Cholesterol 161 mg, Sodium 309 mg, Fiber 1 g, Sugar 1 g, Calories 433 kcal, ServingSize 1 serving
EASY ROSEMARY CHICKEN
Quick and easy one-pan entree with enough sauce to serve over rice or noodles. Delicious! If desired, serve with a green salad. Yummy and easy!
Provided by Debbie Asbra
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h5m
Yield 6
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Combine the soup, sour cream and rosemary. Mix well.
- Place chicken pieces in a 9x13 inch baking dish, in a single layer. Pour rosemary mixture over chicken and bake in the preheated oven for 30 to 40 minutes, or until chicken is cooked through and juices run clear. Let cool 10 minutes and serve.
Nutrition Facts : Calories 215.1 calories, Carbohydrate 5.3 g, Cholesterol 65.7 mg, Fat 12.9 g, Protein 18.8 g, SaturatedFat 6.4 g, Sodium 392.4 mg, Sugar 0.3 g
CHICKEN WITH ROSEMARY BUTTER SAUCE
Sauteed chicken breasts smothered in a creamy rosemary butter sauce. Ready in 20 minutes or less!
Provided by Danelle
Time 20m
Number Of Ingredients 5
Steps:
- In a large skillet over medium heat, cook chicken in 1 tablespoon butter 4-5 minutes on each side until golden brown and cooked through. Remove to a plate and keep warm.
- Add chicken broth to pan and stir to loosen any browned bits from the bottom of the pan. Add the cream and bring the sauce to a simmer. Continue to cook and stir until slightly thickened, 3-5 minutes.
- Stir in the minced rosemary and the remaining butter until butter is melted. Return chicken to pan for an additional 2-3 minutes. Spoon sauce over top just before serving.
Nutrition Facts : Calories 403 calories, Carbohydrate 1 grams carbohydrates, Cholesterol 167 milligrams cholesterol, Fat 27 grams fat, Fiber 0 grams fiber, Protein 38 grams protein, SaturatedFat 15 grams saturated fat, ServingSize 1, Sodium 304 grams sodium, Sugar 1 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
CREAMY ROSEMARY DILL CHICKEN
Make and share this Creamy Rosemary Dill Chicken recipe from Food.com.
Provided by Babushka
Categories Chicken Breast
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375°F.
- Lightly salt chicken on both sides.
- Place chicken in lightly greased baking dish.
- Pour half and half into saucepan and begin to heat on low.
- Add cheeses while stirring.
- When cheeses are melted add the seasonings. Mix well.
- Slowly add flour, 2 tbsp at a time stir 2 minutes, and allow mixture to thicken.
- Mixture should be thickened but still pourable. Pour over chicken breasts and bake covered 30minutes.
- Remove covering and bake 10 more minutes.
- Reccommended to serve over bed of cooked spinach.
Nutrition Facts : Calories 358.7, Fat 22.4, SaturatedFat 9.5, Cholesterol 122.3, Sodium 251.7, Carbohydrate 2.5, Sugar 0.2, Protein 35.2
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.
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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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- Heat a cast iron skillet over medium high heat with 1-2 tbsp olive oil to coat the pan. The pan should be hot to sear the chicken right as you put in the pan.
- Place the thin sliced chicken in the hot skillet in a single layer, careful not to overcrowd the pan. Sear the chicken for about 3 mins on each side. You may have to do this in batches to give your chicken ample space in the pan to brown.
- Once the chicken has seared on both sides remove it from the pan onto a plate. Turn your skillet down or off as not to burn the pan during this transfer. Your skillet will have brown bits and cooked chicken left in the pan. DO NOT CLEAN the pan...this is flavor gold.
- Turn the stove back on so your skillet heats up over medium high heat. Pour the broth into the skillet and using a wooden spoon gently scrape the brown bits from the pan. This step will melt the brown flavor bits into the broth creating a rich and flavorful sauce. Simmer for about 1-3 minutes.
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- Heat the oil in your dutch oven (or stock pot) over medium and add the carrots. Cook carrots until they begin to soften, then scoot them to the side of the pot so you can brown the chicken.
- Once the chicken has browned for a couple of minutes, add the remaining ingredients for the soup and cover.
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- Using the handle of a wooden spoon, carefully insert it underneath the skin, beginning at the neck. Slowly separate the skin from the meat without tearing through the skin. Set aside.
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- Place a large pan over medium-high heat, and add olive oil. Once the oil is hot, add the chicken and cook for 3-5 minutes on each side, or until nicely browned.
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- 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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- Whisk together the flour, salt, and pepper in a shallow bowl. Dredge both sides of the chicken in the flour mixture. Set aside.
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