Creamy Rosemary Chicken Recipe Recipe For Stuffed

ROSEMARY CHICKEN

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.

ROSEMARY MUSHROOM CHICKEN

Steps:

• Place chicken in a 5- or 6-qt. slow cooker coated with cooking spray; top with mushrooms. Combine the soup, wine, garlic salt, rosemary, paprika and pepper; pour over top. Cover and cook on low for 7-9 hours or until chicken is tender. Serve with noodles.

CHICKEN WITH CREAMY ROSEMARY SAUCE

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.

SKINNY STUFFED CHICKEN

Steps:

• Preheat the oven to 365 degrees F (185 degrees C).
• Slice chicken breasts open, making a pocket. Stuff cheese crumbles into the chicken breasts and place in a square baking dish. Sprinkle with salt and white pepper.
• Combine artichokes, mushrooms, 1/4 cup white wine, and capers in a small skillet over high heat. Stir in basil and rosemary and cook until all liquid has evaporated, 5 to 10 minutes. Set aside.
• Mix cream of chicken soup and remaining 1/4 cup wine together in a bowl.
• Pour artichoke mixture into baking dish. Pour cream of chicken soup mixture into baking dish.
• Mix stuffing mix and olive oil cooking spray in a bowl. Spread mixture into the baking dish.
• Bake in the preheated oven until bubbly in the middle and chicken is no longer pink in the centers, about 35 minutes.

ROSEMARY-ROASTED CHICKEN AND POTATOES

Steps:

• Heat oven to 375 degrees F. Mix cream cheese, 1 tsp. rosemary and 1/2 tsp. pepper. Starting at neck of chicken, use handle of wooden spoon or fingers to carefully separate skin from meat of the breast, thighs and legs of chicken, being careful to not tear the skin. Spoon cream cheese mixture under skin; use fingers to push and spread some of the mixture out to thighs and legs. Place chicken in shallow baking pan. Brush with 2 Tbsp. dressing.
• Toss potatoes with remaining dressing, rosemary and pepper in separate pan. Bake chicken and potatoes 1-1/4 hours or until chicken is done (165 degrees F), stirring potatoes every 30 min.
• Transfer chicken to large serving dish, reserving juices in pan. Let chicken stand 10 min. Meanwhile, add bacon and onions to potatoes; mix lightly. Spoon around chicken in dish. Skim fat from reserved chicken juices in pan; discard. Spoon juices over chicken and potatoes.

EASY ROSEMARY CHICKEN

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.

CREAMY DIJON ROSEMARY CHICKEN

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.

HERB AND CHEESE STUFFED ROAST CHICKEN

Steps:

• Heat oven to 375ºF.
• Mix cream cheese, rosemary, half the garlic and pepper. Starting at neck of chicken, use handle of wooden spoon or fingers to carefully separate skin from meat of breast, thighs and legs, being careful not to tear the skin. Spoon cream cheese mixture under skin; use fingers to spread mixture out to thighs and legs. Place lemon halves into cavity of chicken. Place chicken in shallow pan. Brush with 2 Tbsp. oil.
• Toss potatoes with remaining oil and garlic in separate pan. Bake chicken and potatoes 1-1/4 to 1-1/2 hours or until chicken is done (165º F), stirring potatoes every 30 min.
• Transfer chicken to large serving dish, reserving juices in pan. Let chicken stand 10 min. Spoon potatoes around chicken. Skim fat from reserved juices in pan; discard fat. Spoon juices over chicken and potatoes.